ROASTED TURKEY

By akselden

Ingredients

• 1 fresh turkey, about 16 lb.
• Salt and freshly ground pepper; to taste
• 4 Tbs. Williams-Sonoma Turkey Herbs
• 1 bay leaf
• 4 Tbs. (1/2 stick) softened unsalted butter
• 2 cups water
• 1/4 cup port
• 1 jar Turkey Gravy Base

Preparation

Step 1

Let turkey stand at room temperature 1-1 1/2 hr. Position rack in lower third of oven; preheat to 425°F. Remove giblets and neck and reserve (discard liver). Rinse turkey inside and out with cold water; pat dry with paper towels. Trim off and discard excess fat. Season turkey inside and
out with salt and pepper. Place 2 Tbs. herbs and bay leaf in body cavity. If desired, truss turkey with kitchen twine. Spread 2 Tbs. butter over turkey breast; evenly coat outside of turkey with remaining 2 Tbs. herbs. Place turkey, breast side up, on a rack in a large roasting pan; roast
30 min. Meanwhile, in a small saucepan over medium-high heat, combine giblets, neck, water and port. Bring to a boil, reduce heat to low and simmer 30 min. Remove giblets from pan;
mince and reserve for gravy, Add remaining 2 Tbs. butter to stock and season with salt and pepper. Remove from heat. Reduce heat to 325°F; roast turkey about 1 1/2 hr. more, then begin basting every 15 minutes with stock and pan drippings. Continue roasting until an instant-read thermometer inserted into center of breast, away from bone, registers 165°F,and inserted into thigh registers 175°F. Total roasting time should be 3-3 1/2 hr. If breast begins to cook too quickly or skin begins to get too dark, tent turkey loosely with foil. Transfer turkey to a carving board, cover loosely with foil and let rest 20 min. Skim fat from pan drippings, Set pan over medium heat,
add any remaining stock and cook, stirring to scrape up any browned bits from the pan bottom, until reduced by half, 7-10 min. Prepare gravy base according to package instructions. Add drippings and giblets to gravy and transfer to a warmed sauce boat. Carve turkey and pass gravy alongside. Serves 12