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Yield: 10 to 12 servings
Ingredients:
1 (10- to 12-pound) turkey
2 1/2 teaspoons salt
1 1/4 teaspoon ground black pepper
1 medium yellow onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
5 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
1 stick unsalted butter, at room temperature
4 tablespoons olive oil
1/3 cup chopped flat leaf parsley
2 tablespoons chopped thyme
2 tablespoons chopped sage
2 teaspoons chopped rosemary
1 cup turkey stock for basting, recipe follows
1 recipe Mustard Herb Gravy, recipe follows
Method:
Position rack in the lower third of oven and preheat the oven to 425 degrees F. Fit a roasting rack inside a roasting pan.
Transfer the turkey to the kitchen sink and remove its wrapping. Using your hands, remove the neck, gizzards, heart, and liver usually found in a small paper or plastic bag inside the cavity. Save for making turkey stock.
Rinse the turkey well inside and out under cold running water. Pat dry inside and out with paper towels and transfer the turkey breast side up to the rack in the roasting pan.
Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper and stuff the cavity of the turkey with the onion, carrots, celery, thyme sprigs, and bay leaf.
Using kitchen twine, tie the ends of the turkey's legs together so that it looks as if it is trying to cross its legs.
Combine butter, olive oil, parsley, sage, rosemary, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a bowl and mix until smooth. Use your hands to rub the butter mixture evenly over the entire turkey. Transfer the turkey to the oven and bake, uncovered, for 30 minutes.
Reduce the oven temperature to 350 degrees F and, with oven mitts or potholders, carefully remove the roasting pan from the oven. Using a baster, baste the top of the turkey evenly with 1/3 cup of the turkey broth.
Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with an addition 1/3 cup of turkey broth. If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done.
After 1 3/4 to 2 hours, the turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh.
Carefully remove the roasting pan from the oven and cover the turkey loosely with aluminum foil. Let the turkey sit for 20 to 30 minutes before carving. Save the drippings in the pan if you plan to make gravy.
Transfer the turkey to a carving board and carve the turkey-then serve.
Turkey Stock
Ingredients:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 head garlic, halved through the middle
1 small bay leaf
1 sprig thyme
1 sprig rosemary
4 sprigs parsley
4 sage leaves
3 cups turkey or chicken stock
3 cups water
Method:
In a large heavy saucepan, combine the turkey neck, heart, and gizzard, the chopped vegetables, garlic, bay leaf, thyme, rosemary, parsley and sage.
Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup, and set aside.
Mustard Herb Gravy
Yield: about 2 cups gravy
Ingredients:
2 cups turkey stock and /or turkey drippings from roaster
2 tablespoons water
4 teaspoons cornstarch
1 tablespoon Dijon mustard
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, optional
Method:
In a medium saucepan bring the turkey stock to a simmer. Combine the water and cornstarch in a small heatproof bowl and stir until smooth. Transfer a small amount of the hot turkey stock to the bowl with the cornstarch mixture and whisk to combine. Slowly whisk the cornstarch mixture into the simmering turkey stock and continue to cook, whisking occasionally, until smooth. Whisk in the Dijon, parsley, sage, thyme, rosemary, salt and pepper and continue to cook, stirring occasionally, until thickened to sauce consistency, 4 to 5 minutes. If desired, whisk in the butter. Remove from the heat and serve immediately, or keep warm until ready to serve.
This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.
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