The turkey I use for holidays!
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 7 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 1 lemon cut into wedges
- 1 pound turkey
- 1 orange cut into wedges
- 1 onion cut into wedges
- 6 fresh rosemary sprigs
- 6 fresh sage sprigs
- 6 fresh oregano sprigs
- 2 tablespoons herbs de provence
- 1 1/2 teaspoons freshly ground pepper
- 6 cups low sodium chicken broth (approximate amount)
- Carbohydrate 10.4049791926724 g
- Cholesterol 196.6825 mg
- Fat 62.6814045843223 g
- Fiber 1.82466489745306 g
- Protein 16.406977843237 g
- Saturated Fat 38.9231244430353 g
- Serving Size 1 1 Serving (363g)
- Sodium 464.921050739473 mg
- Sugar 8.58031429521935 g
- Trans Fat 4.57039457394625 g
- Calories 656 calories
Step-by-step
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
Leaving the roasting bag or foil over the breast for the entire duration traps steam and prevents the skin from turning golden brown and crisp. Proper heat management from 400 degrees Fahrenheit down to 350 degrees Fahrenheit prevents the exterior from burning while cooking the interior safely.
Achieving Uniform Heat Distribution
Positioning the oven rack in the lowest third of the oven ensures the large bird receives adequate top clearance and browns evenly under radiant heat. Tying the legs together maintains a compact shape that cooks at a consistent rate. Sliding seasoned butter beneath the breast skin protects the leanest meat from drying out during extended exposure to dry heat.
- For dietary modifications, low-sodium vegetable stock can replace chicken broth, though it will yield a lighter, earthier gravy base.
- Gluten-free all-purpose flour blends may be substituted equally in the roux, but whisk them thoroughly to prevent clumping during the ten-minute simmer.
- Removing the roasted turkey from the oven at 165 degrees Fahrenheit internal temperature prevents the breast meat from becoming stringy and dry.
- Resting the bird for thirty minutes allows internal muscle fibers to relax and reabsorb moisture before carving.
