Turkey Herb Roast (Printable Version)

# What You’ll Need:

01 - 3 pounds turkey roast (boneless with casing), fresh.
02 - 3 large garlic cloves, sliced into thin sticks.
03 - 3 large sprigs of rosemary, stripped and finely chopped.
04 - 2 tablespoons olive oil (extra virgin).
05 - 1 1/4 teaspoons salt.
06 - Black pepper, freshly ground as needed.
07 - For the optional gravy:.
08 - 2 cups chicken stock (low sodium) or plain water.
09 - 1/4 cup wine (white).
10 - 1 tablespoon unsalted butter.
11 - 1 tablespoon cornstarch.
12 - 1/4 teaspoon salt.
13 - Black pepper, freshly ground as needed.

# Steps To Make It:

01 - Get your oven hot at 350F. Poke 10-15 small holes in the turkey roast and stuff with garlic pieces.
02 - Massage the meat with oil then sprinkle with salt and pepper. Press chopped rosemary all around to stick.
03 - Cook without covering for 90 minutes until the middle hits 160F.
04 - Tent with foil and let it sit 10 minutes until it reaches 170F inside.
05 - Mix the meat juices with stock, wine, butter and seasonings in a pan. Add cornstarch mixed with water to thicken.

# Extra Notes:

01 - You can get it ready a day ahead.
02 - Stays good in the fridge for 7 days.
03 - Can be frozen for up to 3 months.

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