Ingredients: |
Ingredients: 1-1/2 tsp. Kosher Salt, divided
1/2 tsp. plus 1/8 tsp. Pepper, divided
Turkey, 12-14 lb., thawed if frozen
1 Onion, quartered **
1 head of Garlic, halved crosswise **
Several sprigs of fresh herbs, such as Thyme, Parsley, Rosemary and Sage** (omit if stuffing the turkey)
2 Bay Leaves
1/2 C. unsalted Butter, melted
14.5 oz. can Chicken Broth
2 tsp. chopped fresh Thyme
1/4 C. Cornstarch
1/3 C. Water
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Directions: |
Directions:Preheat oven to 325º
Sprinkle 1/2 tsp. kosher salt and 1/4 tsp. pepper inside the turkey cavity. Place onion, garlic, herb sprigs, and bay leaves inside cavity. (**If you want to place the stuffing in your Turkey, omit the onion, garlic and sprigs of fresh herbs. Place the stuffing in the cavity of the bird and continue with recipe as written).
Place turkey breast-side up on rack in a large roasting pan. Brush with half of the butter; sprinkle with 1/4 tsp. pepper and remaining salt. Truss, if desired.
Tent turkey with foil, roast for 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425º. Roast the turkey until a meat thermometer inserted into thickest part of thigh away from the bone registers 180º, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if it is browning too quickly. Let stand 15 minutes before carving.
Meanwhile, skim and discard fat from pan juices. Measure the pan juices and place 1-1/2 C. of the turkey juices back into the roasting pan, over medium heat on top of the stove. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
Whisk cornstarch with the water to dissolve the cornstarch. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, about 2 minutes. Add salt and pepper to taste.
Everyone loves gravy, I recommend doubling or tripling the gravy recipe. Add additional broth if you do not have enough juice from the turkey to equal the required amount (3 C. if doubling, 4-1/2 C. if tripling). |
This recipe for Roasted Turkey for Thanksgiving or Any Day is from