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Roast turkey or chicken packed with herbs - McDowell's Herbal Treatments


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Christmas doesn't have to be a time of over-indulgence and heavy foods. You can make it a time to take extra care when sourcing, preparing and eating together! This recipe for herb filled roast turkey or chicken will fit that bill....

stock roast turkey SMLL

Ingredients

2 bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)
1 lemon
4 fresh bay leaves
1 x 1.4 kg whole free-range chicken or turkey (organic if you can get it)
Olive oil
Fresh rosemary

Method

  • Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
  • Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.
  • Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
  • Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.
  • Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
  • Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to penetrate directly.
  • Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat. 

Recipe from adapted from jamie oliver

Have a question? Contact McDowell's Herbal Treatments

Get in Touch

We are open Monday to Friday 9 am to 5 pm. AEST. You can also contact us by phone or email.

02 6331 3937
+61 2 6331 3937(Int)
info@mcdowellsherbal.com

Treatments

McDowell's staff Herbalists can not diagnose your disease or illness. What they can do is offer a herbal program to assist with healing, after you have had advice from your doctor or specialist. If you have unexplained pain or symptoms, seek medical advice.

EMAIL info@mcdowellsherbal.com  |  PHONE 02 6331 3937  |  INTERNATIONAL +61 2 6331 3937