Tuesday, January 8, 2008

Herb Butter Roasted Turkey and Gravy

From Cook's County. I tried this recipe for a turkey dinner I made in early December. I really like the flavor of the turkey. Even my three kids ate the turkey. I saved leftovers for a soup and I'll post the recipe.

1 (12- to 14-pound) frozen turkey, thawed
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons dried herbs de Provence
4 garlic cloves , minced
1 tablespoon grated lemon zest
1 1/2 teaspoons chicken bouillon
1 teaspoon pepper
2 onions, chopped
1 carrot , peeled and chopped
1 celery rib , chopped
4 cups low-sodium chicken broth
1 cup white wine

Herb Gravy
4 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 tablespoons finely chopped fresh parsley
1 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary
Salt and pepper

1. For the turkey: Adjust oven rack to lowest position and heat oven to 325 degrees. Pat turkey dry inside and out with paper towels. Using fork, beat butter, herbs, garlic, zest, bouillon, and pepper until combined.
2. Spoon half of butter mixture under skin of turkey. Rub remaining butter mixture over outside of turkey and inside of cavity.
3. Scatter vegetables in bottom of large roasting pan, then add broth and wine. Tuck wings behind back and arrange turkey on V-rack set inside roasting pan. Roast until internal temperature of breast registers 165 degrees and thigh registers 170 to 175 degrees, 2 1/2 to 3 hours. Transfer turkey to cutting board and let rest 30 minutes.
4. For the gravy: Carefully strain contents of pan into large measuring cup. Let liquid settle so that fat separates, then skim (if necessary, add enough water to measure 4 cups). Melt butter in saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes. Gradually whisk in strained juices. Bring to boil, then reduce heat to low and simmer until slightly thickened, about 5 minutes. Off heat, stir in herbs and season with salt and pepper. Carve turkey and serve with herb gravy.

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