Maple-Rosemary Roast Turkey

Ingredients:
1 whole turkey (about 5-6 kg / 12 lbs)
⅜ cup olive oil
1½ tablespoons minced garlic
1 tablespoon chopped fresh rosemary
½ tablespoon chopped fresh basil
½ tablespoon Italian seasoning
½ teaspoon ground black pepper
Salt to taste
2 tablespoons maple syrup
Lemon slices or fresh herbs

Instructions:
Rub the turkey with olive oil, garlic, rosemary, basil, Italian seasoning, pepper, and salt. Let it rest for about 30 to 45 minutes at room temperature. Preheat the oven to 165°C and place the turkey on a roasting rack. Roast it for 3 to 3 and a half hours, basting with the pan juices every 45 minutes. The turkey is ready when the thickest part of the thigh reaches 74°C. Let it rest for 20 to 30 minutes before carving so the meat stays tender

Herb Butter Roasted Chicken

Ingredients:
1 whole chicken, about 4 to 5.5 lb
1 large yellow onion or 2 medium onions
3 to 4 medium or large carrots
2 celery stalks (optional for extra flavour in the drippings)

Stuffing the chicken:
1 sprig each of fresh rosemary and sage
Half a lemon, quartered
1 garlic head, cut in half

Herb butter sauce:
1 and 1/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
3 tablespoons melted salted butter

Instructions:
Pat the chicken dry and place it in a roasting pan. Fill the cavity with rosemary, sage, lemon pieces, and the halved garlic head. Mix the melted butter, olive oil, sage, rosemary, salt, and pepper, then rub this mixture all over the chicken, including under the skin if possible. Scatter the onions, carrots, and celery around the chicken. Let the chicken rest for 20 minutes. Roast it at 220°C for 15 minutes to help the skin crisp up, then reduce the heat to 180°C and continue roasting for about 1 hour to 1 hour 15 minutes, or until the thickest part of the thigh reaches 75°C. Let the chicken rest for 10 to 15 minutes before carving so it stays juicy.

Citrus Herb Chicken

Ingredients:
2 chicken breast halves, skinless and boneless, about 5 ounces each
Juice of 1 medium lemon, divided
Salt and black pepper to taste
1 tablespoon olive oil
A pinch of dried oregano
Fresh parsley, chopped, for garnish

Instructions:
Season the chicken breasts with salt, pepper, oregano, and half of the lemon juice. Heat the olive oil in a pan over medium heat and cook the chicken for about 5 to 6 minutes on each side until golden and fully cooked. Pour the remaining lemon juice into the pan and let it simmer for a minute to coat the chicken. Remove from the heat, let it rest briefly, then garnish with chopped parsley before serving