Our Favourite Herb Roasted Turkey With Pan Gravy
Makes 1 turkey
An instant read thermometer is a handy tool for cooking meat! The thighs should be cooked to an internal temperature of 180 degrees. To avoid overcooking, remove turkey from oven when temperature reaches 175 degrees as it will continue to cook out of the oven. Check again after 20 minutes and return to oven if it has not reached desired temperature.
Adapted from Annual Recipes 2003, Martha Stewart Living
6 T butter at room temp
Grated zest of 1 lemon
3 T chopped fresh parsely
3 T chopped fresh thyme or 1 T dried
3 t coarse salt, plus more for gravy
1 ½ t fresh ground pepper, plus more for gravy
3-4 lemons cut into quarters
2-3 onions, cut into wedges
1 c. dry white wine or water for gravy
3 c. chicken stock for gravy
- Rinse turkey, pat dry.
- Combine butter, lemon zest, herbs, 1 t. salt and ¼ t. pepper in a small bowl. Using your fingers, gently loosen skin from turkey breast meat and smear ½ the mixture under the skin.
- Preheat oven to 350 F. Place turkey in roaster. Sprinkle ½ t. each salt and pepper inside cavity of bird. Fill cavity loosely with as many lemon and onion wedges as will fit comfortably. If you would rather stuff your bird with traditional bread stuffing, omit this step!
- Rub entire turkey with remaining herb butter and sprinkle with salt and pepper.
- Roast until meat reaches desired doneness, basting occasionally.
- When fully cooked, transfer turkey to a platter and let rest about 30 min. Meanwhile, make the gravy; pour the pan juices into a large glass measuring cup to let stand until fat rises to surface. Then skim off fat with large spoon and discard.
- Place roasting pan over med-hi heat on stove. Add wine or water and bring to boil; deglaze pan and scrape up browned bits from bottom. Add stock, stir well and return to boil. Cook until reduced by ½. Add defatted pan juices, season with salt and pepper. If you like strain and pour into gravy boat and serve with turkey.