Recipe from the celebrity cookbook "Star Palate"
Allow 1 1/2 hours’ roasting time for a 12-pound turkey, and add about 5 to 10 minutes for each additional pound. This will be one of the most beautiful turkeys you’ve ever roasted! Place an oven rack low in the oven. Preheat oven to 375°F.
Remove the giblets and neck from turkey cavities, checking that both cavities are empty. Rinse turkey with cold water, inside and out, and pat dry. Keep the legs tied together with the metal clip, or tie with butcher’s twine.
Place half of the rosemary sprigs and all the onion and garlic in the bird’s body cavity.
Pull the leaves off the remaining rosemary sprigs. Carefully loosen the turkey skin over the breast and legs (by running your hands under it), being careful not to tear it.
Keeping them as flat as possible, tuck the sage leaves and the rosemary leaves you pulled off under the breast, thigh, and leg skin, arranging the herbs decoratively.
Carefully pull the breast skin tightly down over the breast bone, then thread metal closure skewers through both sides of the skin flaps to bridge the turkey body cavity opening.
Thread skewers alternately from left to right, then right to left. With a 12-inch piece of butcher’s twine or white cotton string, work back and forth around the skewers to lace up the cavity, shoelace-style.
Spray a roasting rack with nonstick vegetable spray and place the turkey on the rack in an open, shallow roasting pan.
Rub the turkey all over with the olive oil, then generously sprinkle with the salt and pepper. Place the turkey on the low oven rack and roast until the inner, thickest part of the thigh registers 175°F. (Insert metal stem, instant-read thermometer in the back side of thigh by the turkey body.)
If you are cooking a larger turkey, you may need to tent the breast loosely with a piece of buttered foil to avoid overbrowning of the breast.
About 30 to 45 minutes before the end of cooking, remove tent to allow browning.
When the turkey is done, remove from the oven. Before carving the turkey, let it stand for 10 to 15 minutes to allow the juices to settle. As the turkey stands, the thigh temperature will reach 180°F.
Use the pan drippings to make your gravy.
Red Wine Cranberry Relish
In a medium nonreactive saucepan, combine all ingredients. Bring to a simmer over medium-high heat, reduce heat, and simmer for about 30 to 35 minutes, until thickened and chutney-like in consistency. The mixture will thicken a little more after cooling. Serve with Herb Roast Turkey.
Makes 8 to 16 servings, with leftovers
1 12- to 16-pound turkey
4 or more large fresh rosemary sprigs
1 large onion, skin on, quartered
1 head of garlic, broken apart
8 large sage leaves
1 tablespoon olive oil
1 tablespoon kosher salt
1/4 to 1/2 teaspoon freshly ground black pepper
Red Wine Cranberry Relish - Makes about 2 1/2 cups
3/4 cup red wine, such as Merlot or Syrah
1/2 cup finely chopped onion
1 tablespoon minced fresh ginger
1 large Gala apple, skin on, cored and cut in 1/4-inch dice
3 cups (12-ounce bag) fresh or frozen cranberries, chopped
1/2 cup orange juice
1 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
World champion professional tennis legend Andre Agassi is pictured here with his wife, Stefanie Graf, a retired professional tennis player and winner of 22 Grand Slam tournaments, and their two future tennis superstars, Jaden and Jaz Agassi.
Being the competitive athlete that he is, Andre is equally competitive in the kitchen. After a few turkey fiascos and lots of practice, Andre finally came up with this perfected turkey recipe.
This recipe comes from the new book "Star Palate."
Co-Authored by Tami Agassi and Kathy Casey, Star Palate is a celebrity cookbook featuring delicious recipes from famous faces and well known chefs.
100% of the proceeds benefit the Marsha Rivkin Center for Ovarian Cancer Research and The Breast Cancer Research Foundation.
You can buy the book by clicking here.