Herb-Roasted Turkey with Pan Gravy

By Astrid

Ingredients

• 1 fresh turkey (18 to 21 pounds), thawed if frozen,
• giblets and neck removed from cavity and
• reserved for gravy
• 6 tablespoons unsalted butter, softened
• Grated zest of 1 lemon
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh thyme leaves
• 3 teaspoons coarse salt, plus more for seasoning
• 1 1/2 teaspoons freshly ground pepper,
• plus more for seasoning
• 3 to 4 lemons, each cut into quarters
• 2 to 3 onions, each cut into 6 wedges
• 1 cup dry white wine or water
• 3 cups homemade or low-sodium canned chicken stock

Details

Servings 8

Preparation

Step 1

1. Rinse turkey with cool water, and pat dry with paper towels.
Let stand, uncovered, 2 hours at room temperature.
2. Combine butter, lemon zest, parsley, thyme, 1 teaspoon salt, and
1/4 teaspoon pepper in a small bowl. Using your fingers, gently
loosen turkey skin from over the breast meat, and smear half
the butter mixture under skin.
3. P reheat oven to 450 degrees, with rack on lowest level. Place
turkey, breast side up, on a roasting rack set in a heavy metal
roasting pan. Fold wing tips under. Sprinkle 1/2 teaspoon each salt
and pepper inside cavity. Fill large cavity and neck cavity loosely
with as many lemon and onion wedges as will fit comfortably.
4. Tie legs together loosely with kitchen twine. Fold neck flap under,
and secure with toothpicks. Rub entire turkey with remaining
herb butter, and sprinkle with remaining 1 1/2 teaspoons salt
and 3/4 teaspoon pepper, pressing to adhere.
5. Cook 30 minutes, rotating the pan halfway through. Using a
pastry brush, baste the turkey with any pan drippings. Reduce
oven temperature to 350 degrees, and continue cooking 2 more
hours, basting turkey and rotating pan every 30 minutes; if pan gets
too full, spoon out some of the juices, reserving them for gravy.
6. A fter 2 1/2 hours of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone.
The temperature should reach 175 degrees, and the turkey should be golden brown. If thighs are not yet fully cooked,
baste turkey again, and continue cooking.
7. When fully cooked, transfer turkey to a serving platter, and let rest, about 30 minutes. Meanwhile, make the gravy. Pour the pan
juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon.
8. P lace roasting pan over medium-high heat. Add wine or water, and bring to a boil; deglaze pan by scraping up any browned bits
from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Cook until reduced by half, about 5 minutes. Add the
defatted pan juices, and cook 5 minutes more; you will have about 2 cups. Remove from heat, and season with the salt and pepper.
Strain into a warm gravy boat, and serve with turkey.