Tom Colicchio's Herb-Butter Turkey

Name: Tom Colicchio's Herb-Butter Turkey
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 237 milliliters (2 sticks) butter, room temperature, divided; 237 milliliters diced peeled carrots; 237 milliliters diced celery; 946 milliliters low-salt chicken broth, divided; 473 milliliters diced onions; 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs; 2 teaspoons minced fresh sage plus 5 fresh sage sprigs; 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs; 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs; 6 kilograms turkey; 907 grams turkey necks and/or wings

Tom Colicchio's Herb-Butter Turkey might be just the main course you are searching for. This recipe makes 8 servings with 1208 calories, 141g of protein, and 65g of fat each. This recipe covers 46% of your daily requirements of vitamins and minerals. If you have sage plus 5 sage sprigs, low-salt chicken broth, turkey necks and/or wings, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in heavy large deep skillet over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add turkey necks and/or wings and sauté until deep brown, about 15 minutes.

Ingredients you will need

Turkey Necks

Chicken Wings

Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.

Ingredients you will need

Chicken Broth

Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)

Ingredients you will need

Chicken Broth

Base

Gravy

Equipment you will use

Measuring Cup

Sieve

Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Herbs

Equipment you will use

Bowl

Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

Ingredients you will need

Gravy

Equipment you will use

Bowl

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin.

Ingredients you will need

Butter

Whole Turkey

Meat

Dry Seasoning Rub

Equipment you will use

Oven

Place turkey on rack set in large roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Sprinkle main cavity generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey.

Ingredients you will need

Butter

Whole Turkey

Dry Seasoning Rub

Sprinkle turkey generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Turkey

Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer.

Ingredients you will need

Butter

Whole Turkey

Broth

Equipment you will use

Roasting Pan

Kitchen Thermometer

Aluminum Foil

Oven

Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Ingredients you will need

Whole Turkey

Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

All Purpose Flour