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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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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