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Roast Turkey with Herbed Butter

Cummulative Rating
N/A
Servings
Serves 8-10.
Difficulty
Easy

Ingredients

For the turkey:
1 14 lb. organic, free range turkey
Salt and freshly ground black pepper
6 Tablespoons unsalted butter, at room temperature
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh sage, chopped
1 onion, quartered
2 thyme sprigs
4 sage leaves
1 rosemary sprig
2 garlic cloves, unpeeled
1 cup water

For the gravy:
Drippings from the roasted turkey or chicken
1/2 cup plus 2 Tablespoons dry white wine
2-1/2 cups Turkey broth or gf Chicken Stock
2 teaspoons chopped fresh thyme
1/2 cup heavy cream
2 Tablespoons gf flour
2 Tablespoons cold unsalted butter (optional)
Salt and freshly ground black pepper to taste

Directions

Prepare and roast the turkey:
Put the oven rack in the lowest position in the oven. Preheat the oven to 450°F.

Rinse the turkey inside and out. Pat dry with paper towels. Season the cavity with salt and freshly ground black pepper. Fold neck skin under body, tuck the wings under the body.

In a small bowl, mix the butter and herbs together. Season with salt and freshly ground black pepper.

With your hands, loosen skin on breast from cavity end. Leave skin attached at breast bone. Spoon the butter mixture under the skin on the breast, smoothing the top of the skin to evenly distribute. Spoon some of the mixture under the skin on the leg as well. Spread the remaining butter mixture all over the outside of the bird. Season the outside of the bird with salt and freshly ground black pepper. Stuff the cavity with the onion, thyme sprigs, sage leaves, rosemary sprig and garlic cloves. Tie the legs together with kitchen twine.

Place the bird breast side down on a rack in a roasting pan. Place in the oven and roast for 30 minutes. Remove the pan from the oven and using 2 wads of paper towels, turn the bird over so that it is breast side up. Loosely cover the bird with foil. Pour the water in the bottom of the pan. Continue to roast for about 1-1/2 hours or until a thermometer registers 170°F when inserted into the fleshy part of the thighs.

Transfer the turkey to a platter, reserving juices in pan for gravy. Let the turkey stand, loosely covered with foil, for 30 minutes before carving.

Make the gravy:
Set the roasting pan with the turkey drippings over two burners set on medium high heat. Add the white wine, and 1/2 cup of turkey broth to the roasting pan. Cook, stirring up the browned bits on the bottom of the pan, until the liquid comes to a simmer. Strain the contents of the roasting pan through a sieve into a medium saucepan. Add the remaining 2 cups of turkey broth along with the thyme; bring to a boil over medium high heat; reduce heat and simmer for 5 minutes.

Meanwhile, place the cream and gf flour in a small bowl and whisk until blended. Gradually whisk the cream mixture into the broth mixture. Bring to a boil over medium high heat, whisking constantly. Reduce the heat and simmer, whisking constantly, until the gravy is thickened. Adjust seasonings to taste with salt and freshly ground black pepper. For an extra rich gravy, just before serving whisk in 2 tablespoons of cold unsalted butter (optional). Keep gravy hot until ready to serve.

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