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HERB ROASTED TURKEY WITH GLAZED CARROTS


Do you want the easiest, simplest, juiciest way to roast your Thanksgiving turkey? You'll need a healthy fat (aka: extra virgin olive oil) and fresh carrots as a shelf to raise your turkey off the base of your roasting pan. The blood orange glaze on the carrots will turn out to be one of your best side dishes, ever. 
INGREDIENTS:
12 lb whole turkey (fresh and free range is best)
1 lb fresh carrots, stems clipped, peeled (uniform size works best)
1/4 cup ROBUST extra virgin olive oil
4 tbsp GARLIC olive oil
4 tbsp BLOOD ORANGE olive oil
2 tbsp ROSEMARY
1 - 2 tsp salt
1 tsp black pepper
1-2 cups water

DIRECTIONS:
Preheat oven to 325 degrees. Clean turkey by discarding giblets and organs, rinsing skin and drying completely. Before placing in a roasting pan place carrots evenly across bottom of pan, drizzle generously with Blood Orange oil, then rest turkey on top of them. In a small bowl, combine the other olive oils, salt, and black pepper. Using a basting brush or your fingers, apply the mixture to all sides as well as inside the cavity of the uncooked turkey. If you wish, gently separate the breast skin from the flesh and spread the mixture there as well. Pour 1 cup of water into the bottom of the roasting pan and cover with a lid or large piece of tented foil. Roast for 3 to 3-1/2 hours, b
asting every half hour checking that there is enough drippings and liquid in the roasting pan. If necessary add more water. Using a meat thermometer remove turkey when the thigh temperature reaches 180 degrees, or until juices run. Remove from oven and lift and place on cutting board or rack with drainage to rest for 30 to 45 minutes before carving. Remove carrots and place in oven proof serving dish for reheating as necessary. Prepare gravy by placing pan drippings into sauce pan. Add corn starch mixed with water then whisk for smooth consistency. Pour through sieve to ensure smooth gravy.


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