Prep 45 mins
Cook 3 hrs
Another Giada classic from TVFN. I can't believe this is not posted here yet, this is a wonderful recipe!
- 1 (14 -15 lb) whole turkey, neck and giblets reserved
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 1 onion, cut into wedges
- 6 fresh rosemary sprigs
- 6 fresh sage sprigs
- 6 fresh oregano sprigs
- 7 tablespoons unsalted butter
- 2 tablespoons herbes de provence
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 6 cups canned low sodium chicken broth (approximate amount)
- 1⁄3 cup all-purpose flour
- 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.
I have made this recipe for the past 3 years and it has always come out great! 2 of my co-workers said they don't like turkey but if I make it they will eat it. Even my father-in-law claims it is the best turkey he has had. I always let my bird sit for at least 30 minutes before I carve it. I think that makes a difference to let the juices settle in the bird instead of running out immediately. You can't go wrong with this recipe. Just keep an eye on it to make sure it doesn't get too brown or it will burn. If it needs to cook longer just put aluminum foil over it so it will prevent further browning.
I used this for my Thanksgiving turkey this year, and it was the best turkey I've made in 20 years of cooking Thanksgiving dinner. I did brine my turkey overnight for the first time also. I'm not sure if it was rubbing the herbed butter under the skin that made this turkey so great or the brining....either way, this recipe gets 5 stars!