HERB HERBERT

SPECIAL INTEREST HERBS

PARSLEY, SAGE, ROSEMARY, THYME

ESCRIPTION
Thanksgiving is time when Pilgrims and Native Americans came together to give thanks and to share the rewards of their Bountiful harvest. Great feasts were bestowed on family and friends, and still today the tradition continues. The turkey is an institutional representative of Thanksgiving along with the various accompaniments that adorn the festive table, such as roasted yams and Turkey dressings. Herbs play a big part in the preparation of this feast as they where, and still are, used to add flavoring and garnish to many of the dishes. Parsley is wonderful herb that compliments most dishes. It goes well with Meat, Poultry, Fish, Vegetables and Sauces. Add it to dressings, marinades, butters and use it as a garnish. Rosemary, Sage and Thyme are strongly aromatic herbs that compliment various dishes. Sage works well as an ingredient in dressings and goes extremely well with roasted vegetables like Yams and Potatoes. The pungent, pine-like aroma of Rosemary harmonises well with meats such as poultry and lamb and can be used to flavor butters and marinades used for basting roasted meats. Thyme is a versatile culinary herb useful for seasoning Roast turkey and other poultry, marinades and bastes, vegetables such as carrots, parsnips and potatoes. A basting brush made by tying together a handful of thyme sprigs is great for basting your roast Turkey particularly if you are cooking it outdoors in a barbecue. BEST EVER ROAST TURKEY Note: Can be cooked in oven or outdoors in a barbecue. To ensure the turkey is properly cooked use a meat thermometer. The instructions below are based on a 20 lb bird. Remove giblets and neck from bird. Rinse well including the cavity. Tie together a bunch of Thyme & Rosemary, insert into cavity along with a whole lemon. Place bird on a rack in a roasting pan. Insert a thermometer into the thickest part of the breast. Roast in a 325 oven for approx 2-3 hours or until the temperature reaches 160. Baste occasionally with the pan juices and some melted rosemary butter. When cooked remove from oven. Remove the herbs and lemon from the cavity and let rest for approx15 30 minutes before car ving. To cook in a barbecue, heat up the barbecue; for gas allow 10 minutes on high with the lid closed; for charcoal allow 20 minutes or until charcoals are covered in ash. Place a drip tray in the center of the barbecue and following the same instructions as above, place the turkey on a rack above the tray. Close lid. Turkey is cooked when thermometer reaches 160.

ECIPE
TURKEY DRESSING N ote: Bake dressing in casserole dish along with your turkey. If you wish to stuff your bird with the dressing, pack it loosely into the cavity and make sure when your Turkey is cooked that the dressing is also cooked to 160 throughout.

butter and bake in a 350 oven until hot at least 3540 mins. ROASTED YAMS Note: pre-heat oven to 450

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6 cups Sourdough bread cut into in. cubes 2 onions, peeled and chopped 3 cloves garlic, crushed lb. red & green bell pepper, diced 1 tablespoon olive oil cup pine nuts, toasted 3 tablespoons sage leaves freshly chopped 1 tablespoon thyme freshly chopped cup parsley, finely chopped cup butter, melted salt & ground black pepper to taste

lb. yams or sweet potatoes cut into 1 in. cubes lb. potatoes cut into 1in. cubes 3 tablespoons vegetable oil 3 tablespoons melted butter teaspoon rosemary, finely chopped teaspoon sage, finely chopped 2 tablespoons grated Parmesan cheese freshly ground black pepper

C HERB HERBERT P/L

Combine all ingredients except the cheese in a baking dish and bake until potatoes are golden and tender approx. 35 min. Sprinkle top with cheese and cook for a further 10 min until cheese is melted and golden.

Bake bread cubes in a roasting pan 350 until golden, approx 25-30 mins. Heat oil in a frying pan and cook onions, garlic, and bell peppers until soft, about 5 mins. Co mb in e ro as te d br ea d, on io n mixture and rest of ingredients in the baking dish, drizzle over the melted

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Any enquiries can be directed to:

HERB HERBERT P/L E-mail: herb@herbherbert.com Website: www .herbherbert.com This Herb description is for informal use only; we cannot accept any liability for any harm or illness arising from the misuse of the plant described above