Jul 13 2026
Restaurants›Paris Bistro›Whole Turkey Recipe

Whole Turkey Recipe

Inspired by Paris Bistro
Time4h
Serves10

18lbs Whole oven roasted Turkey with herbs de Provence and citrus, haricot verts almondine, gratin dauphinois, brioche sage stuffing, Grand Marnier cranberry sauce, Mac & Cheese and whole baguette.

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Ingredients

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Turkey

Haricot Verts Almondine

Gratin Dauphinois

Brioche Sage Stuffing

Grand Marnier Cranberry Sauce

Mac & Cheese

Baguette

Method

Turkey

  1. 1

    Prepare the Turkey

    Preheat the oven to 325°F (165°C). Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.

  2. 2

    Season the Turkey

    Rub the turkey all over with olive oil, then season with salt, black pepper, and herbs de Provence. Stuff the cavity with lemon and orange.

  3. 3

    Roast the Turkey

    Place the turkey breast-side up in a roasting pan. Roast in the preheated oven for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C). Baste occasionally with pan juices.

Haricot Verts Almondine

  1. 4

    Blanch the Haricot Verts

    In a large pot of boiling salted water, blanch the haricot verts for 2-3 minutes until bright green. Drain and set aside.

  2. 5

    Prepare the Almonds

    In a skillet, melt the butter over medium heat. Add minced garlic and slivered almonds and sauté until the almonds are golden.

  3. 6

    Combine and Serve

    Add the blanched haricot verts to the skillet, season with salt and pepper, and toss to combine. Serve warm.

Gratin Dauphinois

  1. 7

    Prepare the Potatoes

    Preheat the oven to 350°F (175°C). Slice the potatoes thinly, about 1/8 inch thick.

  2. 8

    Layer the Ingredients

    In a greased baking dish, layer the sliced potatoes, minced garlic, salt, and pepper. Pour heavy cream over the layers and sprinkle with Gruyere cheese.

  3. 9

    Bake

    Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes until golden and bubbly.

Brioche Sage Stuffing

  1. 10

    Prepare the Bread

    Cut the brioche into cubes and let it dry out for a few hours or overnight.

  2. 11

    Cook the Vegetables

    In a skillet, melt the butter and sauté chopped onion and celery until soft. Stir in sage, salt, and pepper.

  3. 12

    Combine and Bake

    In a large bowl, combine the bread cubes, sautéed vegetables, and chicken broth. Mix well and transfer to a greased baking dish. Bake at 350°F (175°C) for 30-35 minutes until golden.

Grand Marnier Cranberry Sauce

  1. 13

    Cook the Cranberries

    In a saucepan, combine fresh cranberries, sugar, and 1 cup of water. Cook over medium heat until the cranberries burst.

  2. 14

    Add Flavor

    Stir in Grand Marnier and orange zest. Simmer for an additional 5 minutes until slightly thickened.

  3. 15

    Cool and Serve

    Allow the sauce to cool before serving. It can be made ahead of time and refrigerated.

Mac & Cheese

  1. 16

    Cook the Pasta

    Cook the macaroni according to package instructions until al dente. Drain and set aside.

  2. 17

    Make the Cheese Sauce

    In a saucepan, melt the butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, stirring until thickened. Add grated cheddar cheese, salt, and pepper.

  3. 18

    Combine and Bake

    Combine cooked macaroni with cheese sauce in a baking dish. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.

Baguette

  1. 19

    Serve the Baguette

    Slice the baguette and serve alongside the turkey and sides.

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