Herb-Roasted Turkey with Glazed Winter Vegetables and Château Canon Chaigneau 2011

A true Christmas classic, this herb-roasted turkey recipe is perfect for bringing family and friends together around the table. Paired with beautifully glazed winter vegetables, it’s a dish that embodies the festive spirit—rich, comforting, and elegant. Whether it’s for Christmas Day or any other celebration, this recipe will make your meal unforgettable.

Ingredients:

• 1 whole turkey
• 150g unsalted butter, softened
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 4 garlic cloves, minced
• Salt and freshly ground black pepper
• 3 large carrots, peeled and cut into sticks
• 3 parsnips, peeled and cut into sticks
• 3 turnips, peeled and cut into wedges
• 2 tablespoons of honey
• 50g butter for glazing vegetables

Instructions:

1. Prepare the turkey:
   Preheat your oven to 180°C (350°F). Pat the turkey dry with paper towels. In a small bowl, mix the softened butter with the minced garlic, thyme, and rosemary. Rub the mixture generously under the skin of the turkey breast and over the entire surface. Season the turkey with salt and pepper.

2. Roast the turkey:
   Place the turkey on a roasting rack in a large pan. Add 1 cup of water or chicken stock to the pan to keep the turkey moist. Roast for 2.5 to 3.5 hours, depending on the size of the turkey, basting every 30 minutes with the pan juices. The turkey is ready when a meat thermometer inserted into the thickest part of the breast reads 74°C (165°F). Let it rest for 20-30 minutes before carving.

3. Prepare the glazed vegetables:
   While the turkey is resting, melt the butter in a large skillet over medium heat. Add the carrots, parsnips, and turnips, cooking until they start to soften (about 8-10 minutes). Drizzle with honey, season with salt and pepper, and cook for another 5 minutes, tossing gently, until the vegetables are glazed and caramelized.

4. Serve:
   Arrange the carved turkey on a large serving platter with the glazed vegetables. Pair with Château Canon Chaigneau’s Grand Vin 2011 for a perfect festive meal.

This recipe brings elegance and simplicity to your holiday table, letting the flavors of the turkey and vegetables shine.