Miam Recipes

Simple Herbed Turkey with Easiest Ever Gravy

For turkey:
4 tbsp. 

unsalted butter, at room temperature

1 sprig plus 3 teaspoons chopped fresh thyme
1 sprig plus 2 teaspoons chopped fresh sage

Kosher salt and freshly ground black pepper

2 carrots, halved
2 celery ribs, halved
1onion, quartered
1 (12- to 14-pound) turkey, giblets discarded and neck reserved
For gravy:

Simple Herbed Turkey drippings and turkey neck

1/2 c. dry white wine
1/4 c. all-purpose flour
4 c. chicken stock

Kosher salt and black pepper

  1. Make turkey: Preheat oven to 350°F. Combine butter, chopped thyme, and chopped sage in a bowl. Season with salt and pepper. Place thyme sprig, sage sprig, carrots, celery, onion, turkey neck, and 2 cups water in a roasting pan; top with a roasting rack. 
  2. Loosen skin on turkey breasts and rub butter mixture under skin. Season turkey, including cavity, generously with salt and pepper; place on roasting rack. Tie legs together with kitchen twine and tuck wings under. 
  3. Roast, basting every 30 minutes and adding more water to pan if vegetables begin to scorch, until an instant-read thermometer reaches 165°F when inserted into thickest part of thigh, 2 to 3 hours. Gently tilt turkey to release any juices from cavity into pan. Transfer turkey to a cutting board; let rest 30 minutes before carving. Scrape brown bits from bottom of pan and reserve drippings and turkey neck for gravy.
  4. Make gravy: Cook reserved turkey drippings and turkey neck in a large, straight-sided skillet over medium-high heat, stirring often, until dark brown and thickened, 12 to 14 minutes. Add white wine and simmer, stirring often, until syrupy, 6 to 8 minutes. Sprinkle with flour and cook, stirring, 30 seconds. Gradually stir in chicken stock and simmer, stirring often, until thickened, 14 to 16 minutes. Pour through a fine wire-mesh strainer. Season with salt and pepper.



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