Herb-Roasted Turkey with Gravy

Name: Herb-Roasted Turkey with Gravy
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 6 bay leaves; 237 milliliters diced peasant bread; 2 sticks plus 2 tablespoons unsalted butter, softened; 1 small carrot, finely chopped; 1 rib celery rib, finely chopped; 2 Tbsps coriander seeds; 2 Tbsps fennel seeds; 3 Tbsps chopped flat-leaf parsley; 2 Tbsps all-purpose flour; 355 milliliters kosher salt; 3 liters chicken stock or low-sodium broth; 2 Tbsps mustard seeds; 1 smalls onion, finely chopped; 12 servings Freshly ground pepper; 1 Tbsp chopped sage leaves; 237 milliliters sugar; 1 Tbsp chopped thyme leaves; 8 kilograms turkey; 8 liters cold water

You can never have too many main course recipes, so give Herb-Roasted Turkey with Gravy a try. This recipe serves 12. One serving contains 951 calories, 111g of protein, and 45g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. If you have pepper, sage leaves, thyme leaves, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart of the water. Bring to a boil, stirring to dissolve the salt and sugar.

Ingredients you will need

Whole Coriander Seeds

Bay Leaves

Mustard

Fennel

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Transfer the mixture to a very large bowl or pot and add the remaining 7 quarts of cold water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Add the turkey, breast side down. Cover and refrigerate for at least 8 hours or overnight.

Ingredients you will need

Whole Turkey

Preheat the oven to 45

Equipment you will use

Oven

Drain and rinse the turkey and pat dry; discard the brine. Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin.

Ingredients you will need

Whole Turkey

Brine

Meat

In a medium bowl, combine the 2 sticks of butter with the parsley, sage and thyme and season with pepper. Spoon 1/4 cup of the herb butter into a small bowl and stir in the flour; cover and chill.

Ingredients you will need

Parsley

Butter

Pepper

All Purpose Flour

Thyme

Sage

Equipment you will use

Bowl

Spread the remaining herb butter all over and under the skin of the turkey and set it on a rack in a roasting pan.

Ingredients you will need

Butter

Spread

Whole Turkey

Equipment you will use

Roasting Pan

Add 2 cups of the stock to the pan and roast for 30 minutes. Lower the oven temperature to 325 and roast the turkey for about 2 1/2 hours longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 17

Ingredients you will need

Whole Turkey

Stock

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Transfer the turkey to a cutting board and let rest for 30 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the bread and cook for 1 minute.

Ingredients you will need

Carrot

Celery

Bread

Onion

Add 2 quarts of the stock and bring to a boil. Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hour and 15 minutes.

Ingredients you will need

Stock

Whisk to break up the bread. Strain the stock through a fine sieve and return it to the saucepan.

Ingredients you will need

Bread

Stock

Equipment you will use

Sauce Pan

Sieve

Whisk

Whisk in the chilled reserved herb butter and bring the gravy to a boil. Cook, whisking, until thickened, about 5 minutes.

Ingredients you will need

Butter

Gravy

Equipment you will use

Whisk

Pour off the fat from the roasting pan and place the pan over high heat.

Equipment you will use

Roasting Pan

Add the remaining 2 cups of chicken stock and cook, scraping up any browned bits stuck to the pan, until boiling. Strain the pan drippings into the gravy and season with salt and pepper.

Ingredients you will need

Salt And Pepper