Herb-Roasted Turkey with Savory Gravy
Servings Prep Time
12people 90minutes
Servings Prep Time
12people 90minutes
Ingredients
  • 1 1/2cups unsalted butterroom temperature
  • 4tablespoons fresh parsleychopped plus 3 whole sprigs
  • 4tablespoons fresh sagechopped plus 3 whole sprigs
  • 4tablespoons fresh thymechopped plus 3 whole sprigs
  • 2tablespoons fresh rosemarychopped plus 3 whole sprigs
  • 1 1/2teaspoons sea saltcan substitute kosher salt; additional needed to season turkey
  • 1teaspoon fresh ground black peppercoarsely ground; additional needed to season turkey
  • 2medium onionspeeled and quartered
  • 1,15-16 pound turkeypatted dry
  • 6cups unsalted chicken stockplus more if needed
  • 2cups white winedry
  • 4tablespoons all purpose flour
  • 2-3sprigs fresh sagefor garnishing sliced turkey platter, optional
  • 2-3sprigs fresh thymefor garnishing sliced turkey platter, optional
Instructions
  1. In a medium bowl, mix butter, chopped parsley, chopped sage, chopped thyme, chopped rosemary, salt and black pepper. Blend to combine.
  2. Transfer herb butter to a small bowl. Cover and refrigerate. Bring butter to room temperature before using.
  3. Position rack in the bottom third of the oven. Preheat to 350 degrees Fahrenheit.
  4. Remove giblets and neck from the turkey cavity. Set aside and use to make turkey stock or discard.
  5. Pat turkey dry. Sprinkle main cavity of the turkey with salt and pepper.
  6. Place whole parsley, sage, rosemary, and thyme sprigs and 1 onion quarter in cavity.
  7. Beginning at the neck end, carefully slide hand between skin and breast meat to loosen skin.
  8. Spread 3 tablespoons herb butter under skin and over breast meat.
  9. Tuck wing tips under and tie legs together with butcher’s twine to hold shape.
  10. In a large roasting pan with a rack, place turkey on rack set in the roasting pan.
  11. Rub 4 tablespoons herb butter over turkey skin. Cover breast with a sheet of aluminum foil.
  12. Evenly distribute remaining onion quarters in the bottom of the roasting pan around the turkey.
  13. Warm chicken stock in a medium saucepan on the stove for basting and hold temperature at the lowest heat setting.
  14. Roast turkey for 30 minutes, baste with a 1/2 cup of chicken stock, lifting aluminum foil when basting.
  15. Continue roasting for 1 1/2 hours, basting with a 1/2 cup of chicken stock every 30 minutes.
  16. Remove foil from the turkey breast.
  17. Continue roasting the turkey until it is golden brown and a thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit, basting with pan juices every 20 minutes, about 1 hour longer.
  18. With turkey lifters, transfer turkey to a carving board with a perimeter juice well or platter to rest. Do not leave the turkey in the roasting pan to rest as it continues to cook from the heat of the roasting pan.
  19. Brush turkey with 1 tablespoon herb butter. Tent loosely with foil and let stand 20 minutes to rest.
  20. Using a slotted spoon or skimmer, remove onion quarters from the roasting pan.
  21. Pour pan juices into a fat separator. Using the fat separator, pour same pan juices into an 8 cup measuring cup. Stop pouring when you get to the layer of fat that is floating on top of the pan juices. If you don’t have a fat separator, pour the pan juices directly into an 8 cup measuring cup. Spoon off fat from the top and discard. Add additional chicken stock to measuring cup with degreased pan juices if necessary to equal 6 cups liquid.
  22. Add wine and 2 cups of the chicken stock to the roasting pan.
  23. Set roasting pan directly over 2 burners and bring wine/stock mixture to a boil, scraping up any browned bits.
  24. Continue to boil until reduced by half, about 3 minutes.
  25. Add pan juices that were degreased.
  26. Blend flour into remaining herb-butter.
  27. Bring pan juices, stock and wine mixture to a gentle boil in roasting pan. Gradually whisk in herb butter mixture. Gently boil until gravy thickens, whisking occasionally, about 5 minutes. When the gravy lightly coats a spoon it is ready to serve.
  28. Season gravy with sea salt and freshly ground black pepper to taste. Transfer to a gravy boat and serve turkey with herb gravy.
Recipe Notes

Butter and herbs can be prepared 3 days ahead. We recommend using a good oven safe thermometer; it is the best way to ensure a moist turkey.

We like Kitchen Basics Unsalted Chicken Stock for it’s concentrated, rich and savory flavor.

May we suggest? Serve with Savory Sausage and Herby Cornbread Stuffing.

Recipe courtesy of www.sisterspicekitchen.com 
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