Herb and Citrus Butter Roasted Turkey

Name: Herb and Citrus Butter Roasted Turkey
Prep time: 30 min
Total time: 4 h
Yield: 10 - 12 serving(s)
Ingredients: 1 lemon; 1/2 c. butter, softened; 1/2 shallot, chopped; 8 large sage leaves, torn; 2 tbsp. fresh thyme leaves; 1 tbsp. rosemary leaves; 1 clove garlic; 1 (12- to 14-pound) fresh whole turkey; 1 medium onion, cut into wedges; 2 carrots, chopped; 2 celery ribs, chopped; Kitchen string; 1 c. dry white wine; 1 c. low-sodium turkey or chicken broth; 1/4 c. all-purpose flour

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 3, 2014

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Johnny Miller

Yields:

10 - 12 serving(s)

Prep Time:

30 mins

Total Time:

4 hrs

Oven management on the big day can be hectic, but don't stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.

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Ingredients

1 lemon
1/2 cup butter, softened
1/2 shallot, chopped
8 large sage leaves, torn
2 Tbsp. fresh thyme leaves
1 Tbsp. rosemary leaves
1 clove garlic
1 (12- to 14-pound) fresh whole turkey
1 medium onion, cut into wedges
2 carrots, chopped
2 celery ribs, chopped
Kitchen string
1 cup dry white wine
1 cup low-sodium turkey or chicken broth
1/4 cup all-purpose flour

Directions

1. Step 1Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.
2. Step 2Heat oven to 425°F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
3. Step 3Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
4. Step 4Bake on lowest oven rack at 425°F for 30 minutes. Reduce temperature to 325°F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165°F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
5. Step 5Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
6. Step 6Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.