Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook

Name: Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 237 milliliters (2 sticks) butter, at room temperature; 237 milliliters diced peeled carrots; 237 milliliters diced celery; 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; 946 milliliters low-sodium chicken broth; 1 liters low-sodium chicken broth or more as needed; 473 milliliters diced onions; 6 kilograms turkey; 907 grams turkey necks and/or wings

Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook might be just the main course you are searching for. This recipe serves 8. One serving contains 1236 calories, 145g of protein, and 66g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 5 hours. If you have turkey necks and/or wings, chicken broth, carrots, 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.

Instructions

Make Gravy Base: Melt the butter in a heavy large deep skillet over high heat.

Ingredients you will need

Butter

Gravy

Base

Equipment you will use

Frying Pan

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

Ingredients you will need

Turkey Necks

Chicken Wings

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

Ingredients you will need

Vegetable

Carrot

Celery

Onion

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

Ingredients you will need

Chicken Broth

Pour the gravy base through a strainer set over a 4-cup measuring cup, pressing on the solids to extract liquid. If necessary, add enough more chicken broth to gravy base to measure 4 cups.

Ingredients you will need

Chicken Broth

Base

Gravy

Equipment you will use

Measuring Cup

Sieve

Mix 1/2 cup butter and all the minced herbs in a small bowl; season the 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 a rack at lowest position in the oven and preheat the oven to 425°F. Rinse the turkey inside and out; pat dry. Starting at the neck end, slide your hand between the skin and the breast meat to loosen the skin. Rub 4 tablespoons of herb butter over the breast meat under the skin.

Ingredients you will need

Butter

Whole Turkey

Meat

Dry Seasoning Rub

Equipment you will use

Oven

Place the turkey on a rack set into a large roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Sprinkle the main cavity generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Place 4 tablespoons of plain butter and all the herb sprigs in the main cavity. Tuck the wing tips under. Tie the legs together loosely. Rub the 2 tablespoons remaining herb butter over the outside of the turkey.

Ingredients you will need

Butter

Whole Turkey

Dry Seasoning Rub

Sprinkle the turkey generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Turkey

Place the turkey in the oven and roast 20 minutes. Reduce the oven temperature to 350°F. Roast 30 minutes more, then pour 1 cup broth over and add 1 tablespoon plain butter to the roasting pan. Roast 30 minutes more; baste with pan juices, then pour another 1 cup broth over and add another 1 tablespoon butter to pan. Cover the turkey loosely with foil. Roast until a thermometer inserted into thickest part of the 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 the turkey to a platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Ingredients you will need

Whole Turkey

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

Ingredients you will need

Salt And Pepper

Butter

Whole Turkey

All Purpose Flour