Roast Turkey With Herb Butter And Caramelized Onion Gravy Recipe Epicuriouscom

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TURKEY WITH HERB BUTTER & CARAMELIZED ONION BALSAMIC GRAVY



Turkey With Herb Butter & Caramelized Onion Balsamic Gravy image

If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 10 serving(s)

Number Of Ingredients 20

16 -18 lbs turkey, neck and giblets reserved for gravy
fresh rosemary sprig (optional)
fresh sage sprig (optional)
6 tablespoons butter
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh sage, chopped
1 1/2 tablespoons orange peel, grated
1 tablespoon black pepper
4 teaspoons salt
5 1/2 cups low sodium chicken broth
1 onion, quartered
1 bay leaf
6 tablespoons butter
2 large onions, halved, thinly sliced
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh sage, chopped
1/3 cup flour
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 325°F.
  • Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
  • If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
  • Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
  • Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
  • Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
  • Strain turkey stock.
  • Melt butter in large skillet over medium-high heat.
  • Add sliced onions; saute 10 minutes.
  • Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
  • Add flour; stir 1 minute. Gradually whisk in turkey stock.
  • Boil until gravy thickens, stirring often, about 3 minutes.
  • Add 1 teaspoon each rosemary and sage.
  • Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
  • Add juices to gravy.
  • Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
  • Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
  • Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Nutrition Facts : Calories 1354.7, Fat 73.1, SaturatedFat 25.5, Cholesterol 530.6, Sodium 1568.7, Carbohydrate 12.1, Fiber 1.5, Sugar 3.9, Protein 152.3

ROAST TURKEY WITH HERB GRAVY



Roast Turkey with Herb Gravy image

Provided by Nancy Fuller

Categories     main-dish

Time P1DT5h45m

Yield 6 to 8 servings

Number Of Ingredients 11

One 12 to 15 pound turkey (giblets and neck removed)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 stick butter, for rubbing the bird
2 carrots, cut into chunks
2 ribs celery, cut into chunks
1 onion, cut into chunks
1 bunch fresh thyme plus 3 tablespoons chopped
2 cups chicken stock
3 tablespoons flour
1/2 cup chopped fresh sage

Steps:

  • The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate.
  • Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours.
  • Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving.
  • Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRAVY



Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy image

Categories     Onion     turkey     Roast     Christmas     Thanksgiving     Vinegar     Rosemary     Fall     Sage     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 20

For turkey
1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
1 tablespoon ground black pepper
4 teaspoons salt
For gravy
5 1/2 cups (or more) canned low-salt chicken broth
1 onion, quartered
1 bay leaf
6 tablespoons (3/4 stick) butter
2 large onions, halved, thinly sliced
1tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour
1/2 cup balsamic vinegar

Steps:

  • Make turkey:
  • Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
  • Meanwhile, prepare gravy:
  • Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
  • Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
  • Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

TOM COLICCHIO'S HERB-BUTTER TURKEY



Tom Colicchio's Herb-Butter Turkey image

Provided by Tom Colicchio

Categories     Herb     turkey     Roast     Thanksgiving     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Gravy base
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth
Turkey
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs
1 14- to 16-pound turkey
4 cups low-salt chicken broth, divided
1/4 cup all purpose flour

Steps:

  • For gravy base:
  • Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
  • Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
  • For turkey:
  • Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
  • Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
  • Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
  • Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 8

5 tablespoons unsalted butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Kosher salt and freshly ground pepper
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
Cornbread And Sausage Stuffing
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Steps:

  • Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
  • Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
  • Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
  • Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY



Herb-Roasted Turkey with Shallot Pan Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 11

3/4 cup butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 15- to 16-pound turkey, rinsed, patted dry
1 1/2 pounds shallots, peeled, halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tablespoons all purpose flour

Steps:

  • Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
  • Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
  • Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
  • Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS



Sage-Roasted Turkey With Caramelized Onions image

Very moist turkey from Bon Appetit Every-Night Cooking. The turkey roasts on a bed of caramelized onions that mixes with the turkey drippings to make a delicious gravy. It can also be made with a whole chicken.

Provided by lazyme

Categories     Whole Chicken

Time 7h20m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 lbs onions, sliced
3 tablespoons vegetable oil
1 (15 lb) whole turkey, neck, heart, and gizzard cut into 1-inch pieces and reserved
2 tablespoons butter (1/4 stick)
8 fresh sage leaves
1 1/2 teaspoons fresh sage leaves, chopped
1 cup low sodium chicken broth (or more)
6 tablespoons all-purpose flour
3/4 cup dry white wine
1 pinch ground nutmeg

Steps:

  • Position rack in bottom third of oven and preheat to 425°F Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
  • Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
  • Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer to platter. Tent loosely with foil; let stand 30 minutes.
  • Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups total.
  • Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add 1 1/2 teaspoons chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens, whisking 5 minutes; season with salt and pepper.
  • Carve turkey; serve hot with gravy.
  • Makes 10 to 12 servings.

Nutrition Facts : Calories 915.2, Fat 46.6, SaturatedFat 13.3, Cholesterol 344.8, Sodium 354.9, Carbohydrate 10.6, Fiber 1.3, Sugar 3.1, Protein 103.4

APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY



Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

Categories     Ginger     Herb     Onion     turkey     Roast     Thanksgiving     Apricot     Bon Appétit

Yield Serves 16

Number Of Ingredients 22

Apricot Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
Herb Butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Onion Mixture
2 tablespoons (1/4 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
6 ounces shallots (about 6 large), thinly sliced
Turkey
1 21- to 22-pound turkey
1 14 1/2-ounce can (or more) low-salt chicken broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried
Gravy
1 14 1/2-ounce can (about) low-salt chicken broth

Steps:

  • For Glaze:
  • Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
  • For Herb Butter:
  • Blend all ingredients in small bowl. Set aside.
  • For Onion Mixture:
  • Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
  • For Turkey:
  • Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  • For Gravy:
  • Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY



Sage-Roasted Turkey with Caramelized Onions and Sage Gravy image

Provided by Jim Fobel

Categories     Onion     turkey     Roast     Christmas     Thanksgiving     Dinner     Fall     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 1/2 pounds onions, sliced
3 tablespoons vegetable oil
1 14- to 15-pound turkey; neck, heart and gizzard cut into 1-inch pieces and reserved
2 tablespoons (1/4 stick) butter, room temperature
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped
1 cup (or more) canned low-salt chicken broth
6 tablespoons all purpose flour
3/4 cup dry white wine
Pinch of ground nutmeg

Steps:

  • Position rack in bottom third of oven and preheat to 425°F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
  • Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
  • Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups.
  • Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.
  • Serve turkey with gravy.

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY



Roast Turkey with Maple Herb Butter and Gravy image

Categories     Herb     turkey     Roast     Christmas     Thanksgiving     Fall     Maple Syrup     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For turkey
2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
1 1/2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) butter, room temperature
1 14-pound turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned low-salt chicken broth
For gravy
3 cups (about) canned low-salt chicken broth
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 small bay leaf
2 tablespoons apple brandy (optional)

Steps:

  • Make turkey:
  • Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
  • Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
  • Make gravy:
  • Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.
  • Brush turkey with any remaining maple butter and serve with gravy.

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Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into …
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HERB BUTTER ROASTED TURKEY & EASY PAN GRAVY - BROCC …
Combine 1 1/2 sticks of butter with 1 tsp black pepper and the rosemary, thyme, sage and parsley. Rub the herb butter all over the turkey, getting under the skin as needed. Fill the cavity with the onion, garlic, lemons and a few springs of …
From broccyourbody.com


JUICY ROAST TURKEY WITH HERB BUTTER | SWANKY RECIPES
Nov 12, 2019 Juicy, moist, flavorful Roast Turkey with Herb Butter. A delicious oven roast turkey with classic flavors. A must for the Thanksgiving holiday season. I'm sharing the perfect how-to guide and recipe packed with helpful …
From swankyrecipes.com


HERB ROASTED TURKEY WITH CLASSIC PAN GRAVY - ERHARDTS …
Oct 31, 2018 Then lowering the heat allows for the meat to finish cooking. This has been the only cooking method I use for my herb butter turkey the past few years now. Roasted Turkey Tip 2: The Turkey Flip. Second, I cook the …
From erhardtseat.com


13 DELICIOUS SIDE DISHES THAT GO PERFECTLY WITH TURKEY BREAST
3 days ago Turkey breast, mashed potatoes, roasted Brussels sprouts, cranberry sauce, dinner rolls. Turkey breast, stuffing, green bean casserole, garden salad, gravy. Turkey breast, mac …
From thekitchentoday.com


EASY ROAST TURKEY - JUST A TASTE
1 day ago Slather the remaining herb butter all over the top of the turkey (including legs and wings). Roast the turkey for 20 minutes. Reduce the oven temperature to 350°F and continue …
From justataste.com


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