Food Network Magazine - (11)November 2019

CLASSIC BUTTER-HERB ROAST TURKEY

ACTIVE: 35 min l TOTAL: 3 hr 15 min l SERVES: 8

1 12- to 14-pound turkey, thawed if frozen,

giblets removed (neck reserved)

4 stalks celery, roughly chopped

2 carrots, roughly chopped

1 onion, cut into 8 wedges

1 apple, cut into 8 wedges

½ bunch fresh sage

½ bunch fresh parsley

1 stick unsalted butter, at room temperature

Kosher salt and freshly ground pepper

1. Position a rack in the lowest part of the oven; remove the other

racks and preheat to 350 ̊. Put the turkey neck, celery, carrots,

6 wedges each onion and apple, half of the sage and half of the

parsley in the center of a large roasting pan, creating a mound for the

turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges

each onion and apple and the remaining sage and parsley inside the

cavity of the turkey. Place the turkey breast-side up on top of

the vegetables.

2. Combine 1 tablespoon each salt and pepper in a small bowl. Pat

the turkey dry and season all over with half of the salt and pepper

mixture. Spread the remaining 6 tablespoons butter all over the

turkey, then sprinkle with the remaining salt and pepper mixture. Tie

the legs together with kitchen twine and tuck the wings under the

body. Pour 1 cup water into the roasting pan around the vegetables.

3. Roast the turkey 1½ hours, then baste with the pan drippings.

Continue to roast, basting every 30 minutes, until the skin is crisp

and golden and a thermometer inserted into the thigh registers

160 ̊ to 165 ̊, 45 minutes to 1½ hours more. (Tent with foil if the skin

is browning too quickly.) Let rest 15 minutes in the pan.

4. Carefully tip the turkey so any juices pour into the roasting pan.

Transfer the turkey to a cutting board and let rest at least 30 minutes

before carving. Remove the vegetables and herbs from the roasting

pan and use the drippings for gravy.

CLASSIC GRAVY

ACTIVE: 20 min l TOTAL: 30 min l MAKES: about 6 cups

Turkey pan drippings

⅓ cup dry white wine

Vegetable oil, if needed

⅔ cup all-purpose flour

6 to 7 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

1. Strain the turkey pan drippings into a fat separator or large liquid

measuring cup; set aside. Place the empty turkey roasting pan across

two burners over medium-high heat. Add the wine and scrape up

any browned bits, then cook until reduced by half, about 1 minute;

add to the drippings.

2. Spoon or pour off ½ cup of the fat from the drippings and return to

the roasting pan over medium-high heat. (If you don’t have enough

fat to make ½ cup, add vegetable oil.) Whisk in the flour and cook,

whisking, until smooth and golden, 2 to 3 minutes.

3. Whisk in the defatted drippings and enough broth to make

8 cups total liquid. Bring to a simmer and cook, whisking often,

until thickened, 15 to 25 minutes. Season with salt and pepper.

106 FOOD NETWORK MAGAZINE ●NOVEMBER 2019

Classic

Butter-Herb

Roast Turkey

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