Perfect Roast Turkey

[kirra]

Perfect Roast Turkey

A few simple herbs add an easy twist on the traditional roast turkey. All you need to do is rub a few herbs on the turkey before it goes into the oven, and your family will clamor for seconds. This recipe gives you the directions for the herbal rub, as well as directions for the Perfect Roast Turkey and gravy.

Ingredients:

1 turkey (10 to 12 pounds) with pop-up timer
1 stick unsalted butter, room temperature
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried sage
1 teaspoon dried marjoram
1 teaspoon dried celery seed
Salt and freshly ground pepper
8 cups turkey stock or canned chicken broth, divided

Preparation:

Place oven rack in lowest position; heat oven to 325°F.

Rinse turkey inside and out with cold water and pat dry. Pull wing tips up and tuck between wings and body; place turkey, breast side up, on a rack in an open roasting pan. Rub turkey with softened butter.

In small bowl, crush herbs together and rub over turkey. Season turkey with salt and pepper.

Tightly cover breast area with aluminum foil. Pour 2 cups stock into the bottom of roaster and roast, basting turkey all over every 30 minutes for about 2 hours (lift up the foil to reach the breast area). Remove foil to allow breast skin to brown; roast for about another hour until the pop-up timer indicates turkey is done.

Remove from oven; loosen browned bits on the bottom of roaster and pour drippings into a 2-quart glass measuring cup. Allow turkey to rest for at least 20 minutes. Serve in roasting pan.

Gravy:
After drippings have settled for at least 5 minutes, skim off fat and reserve. Add enough stock or broth to drippings to make 6 cups. Add melted butter to reserved fat to make 1/2 cup. In a saucepan over low heat, heat the turkey fat mixture. Whisk in 1/2 cup all-purpose flour and cook until lightly browned. Add drippings mixture and continue whisking until thickened, about 2 minutes. Keep gravy warm until serving. Yields 10 to 12 servings.