Roast Turkey with Shallot Butter and Thyme Gravy

Name: Roast Turkey with Shallot Butter and Thyme Gravy
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 591 milliliters About chicken stock; 2 teaspoons cornstarch mixed with 1 tablespoon water; 118 milliliters dry white wine; 59 milliliters Madeira; 8 servings Salt and freshly ground pepper; 118 milliliters minced shallots (2 large); 1 Tbsp soy sauce; 3 Tbsps coarsely chopped thyme, plus 8 thyme sprigs; 5 kilograms fresh turkey, rinsed and dried, neck and giblets reserved; 1 stick unsalted butter, softened; 710 milliliters water

You can never have too many main course recipes, so give Roast Turkey with Shallot Butter and Thyme Gravy a try. This gluten free recipe serves 8. One portion of this dish contains about 107g of protein, 40g of fat, and a total of 834 calories. 1 person found this recipe to be scrumptious and satisfying. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. A mixture of chicken stock, cornstarch, water, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Separate the skin from the turkey breast and rub 2/3 of the shallot butter over the meat, then smooth out the breast skin. Rub the outside of the turkey with the remaining shallot butter and season liberally inside and out with salt and pepper. Tuck 5 of the thyme sprigs into the cavity.

Ingredients you will need

Salt And Pepper

Turkey Breast

Thyme

Soy Sauce

Shallot

Butter

Pepper

Whole Turkey

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Pour the wine and 1/2 cup of the chicken stock into a roasting pan fitted with a V-shaped rack. Set the turkey on the rack and roast for 30 minutes. Baste with the pan juices. Roast the turkey for about 1 hour and 45 minutes longer, basting every 30 minutes and adding chicken stock to the pan as necessary; keep the pan moist throughout roasting so the drippings don't burn. If the turkey starts getting too dark, tent it loosely with foil. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 16

Ingredients you will need

Chicken Stock

Whole Turkey

Wine

Equipment you will use

Roasting Pan

Kitchen Thermometer

Aluminum Foil

Transfer the turkey to a carving board and let rest for 20 to 30 minutes.

Ingredients you will need

Whole Turkey

Meanwhile, in a medium saucepan, cover the turkey neck, heart and gizzard with the 3 cups of water.

Ingredients you will need

Turkey Necks

Water

Equipment you will use

Sauce Pan

Add the remaining 3 thyme sprigs, season with salt and pepper and simmer for 20 minutes. Strain the turkey broth and reduce it to 2 1/4 cups.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Turkey Broth

Pour the pan drippings into a fat separator; reserve 2 tablespoons of the fat and all the drippings.

Equipment you will use

Frying Pan

Add 1 1/4 cups of the turkey broth and the Madeira to the roasting pan; simmer, stirring to dissolve the browned bits; you should have 1 1/4 cups of jus.

Ingredients you will need

Turkey Broth

Madeira

Equipment you will use

Roasting Pan

In a medium saucepan, heat the reserved turkey fat.

Ingredients you will need

Turkey Fat

Equipment you will use

Sauce Pan

Add the remaining 1/4 cup of shallots and cook over moderately high heat, stirring, until softened.

Ingredients you will need

Shallot

Add the remaining 1 tablespoon of chopped thyme and cook for 1 minute longer. Stir in the jus, pan drippings and the remaining 1 cup of turkey broth and bring to a simmer. Stir in the cornstarch slurry and bring to a boil to thicken very lightly, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Turkey Broth

Corn Starch