Herb-Roasted Turkey with Pan Gravy
 
Prep time
Cook time
Total time
 
All these great tips and more can be found in their book Great Food! From the Great News Cooking School. Chef Katherine Emmenegger provides a tantalizing menu for Thanksgiving: Herb-Roasted Turkey with Pan Gravy • Green Beans Amandine • Mashed Potatoes • Cranberry Relish • ...
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Recipe type: Entree
Cuisine: American, Holiday, Thanksgiving
Serves: 8-10
Ingredients
  • Herb-Roasted Turkey with Pan Gravy
  • Serves 8 to 10
  • TURKEY
  • 1 (12 - to 16-pound) turkey
  • ½ pound butter, softened
  • Fresh rosemary sprigs
  • Fresh sage sprigs
  • Fresh parsley sprigs
  • Salt and pepper
  • 2 ribs celery, washed, cut into 1-inch pieces
  • 2 carrots, washed, peeled, cut into 1-inch pieces
  • 1 onion, peeled and cut into large dice
  • 2 onions, peeled and cut into ½-inch thick slices
  • 4 cups hot poultry stock
  • GRAVY (Makes about 4 cups)
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups combined reserved pan juices and hot poultry stock
  • Salt and pepper, to taste
Instructions
  1. Make the turkey. Preheat oven to 350°F.
  2. Remove the giblets and neck, and set aside for the stuffing. Rinse the turkey under cold running water and pat dry. Trim the excess fat.
  3. Beginning at the tail end, loosen the skin over the breast meat. Insert one hand under the skin, taking care not to tear it. Loosen the skin at the drumstick from the same direction. Spread the butter evenly over the turkey meat under the skin.
  4. Arrange the herb sprigs beneath the skin on each leg and breast. Press the skin to secure.
  5. Rub the inside of the turkey with salt and pepper. Stuff the celery, carrots and diced onions into the turkey cavity. Pull the wings up and behind the back so that the turkey rests on them. Tie or truss the turkey with cotton twine.
  6. Line the bottom of a roasting pan with the sliced onions and rest the turkey on top, or use a roasting rack. Either method will keep the turkey from sticking to the pan. Pour the hot stock into the pan.
  7. Cover the turkey with a foil tent. (The foil should not touch the turkey.) Place in the oven.
  8. Roast the turkey for 20 minutes per pound and baste every 30 minutes with the pan juices. The turkey is ready when an instant-read thermometer placed in the thickest part of the thigh registers a minimum of 165°F. Be careful not to hit the bone with the thermometer, as the temperature will not be accurate. Remove the foil and place the turkey on a parchment-lined baking sheet for the last 20 to 30 minutes of roasting to brown. Reserve the pan juices.
  9. Remove the turkey from the oven and place
  10. on a platter. Cover loosely with foil and let stand for 20 minutes before carving.
  11. Make the gravy. In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 3 minutes. Add the reserved pan juices and stock in a steady stream, whisking constantly.
  12. Simmer until lightly thickened. Season to taste with salt and pepper. Transfer to a gravy boat for serving.
  13. Serve. Arrange turkey slices on a platter and
  14. serve with gravy.
Recipe by Tout va bien! (tm) at https://christymajors.com/tantalizing-thanksgiving-turkey-pumpkin-pie/