Thanksgiving Roast Turkey with Herb Butter and Gravy

Turkey

• 1 large Whole turkey, giblets removed
• 180 g Butter, softened
• 1 large Lemon, unwaxed if possible
• 6 sprigs Fresh thyme
• 10 leaves Fresh sage
• 3 sprigs Fresh rosemary
• 4 tsp Fine sea salt
• 2 tsp Black pepper, freshly ground
• 1 large Yellow onion
• 3 pieces Celery
• 1 piece Garlic, whole head
• 750 ml Chicken stock, hot

Gravy

• 60 g Plain flour

1. Take the turkey out of the fridge 1 hour before roasting so it loses its chill. Heat the oven to 220°C (430°F). Put a rack in a roasting pan if you have one.
2. Finely grate the lemon zest, then cut the lemon in half. Strip the leaves from a few thyme sprigs and chop enough sage and rosemary to give about 2 tbsp mixed herbs. In a bowl, mash the butter with the lemon zest, chopped herbs, 3 tsp of the salt and 1 tsp of the pepper.
3. Pat the turkey dry all over, including the cavity. Gently loosen the skin over the breast with your fingers, taking care not to tear it, then rub about two-thirds of the herb butter under the skin. Rub the remaining butter over the outside and season with the remaining salt and pepper.
4. Quarter the onion and cut the celery into large pieces. Halve the garlic head crossways. Put the onion, celery, garlic, remaining thyme sprigs, remaining rosemary sprigs, remaining sage leaves and the lemon halves into the cavity, then tuck the wing tips under the bird.
5. Set the turkey in the roasting pan and pour 250 ml of the chicken stock into the pan. Roast for 30 minutes to start browning the skin. Reduce the oven to 170°C (340°F) and continue roasting, topping up the pan with a splash of stock if it looks dry.
6. Start checking the turkey 30 minutes before you expect it to be done. It is ready when a thermometer reads 74°C (165°F) in the thickest part of the thigh without touching bone, and the juices run clear. If the skin is browning too quickly, loosely cover the breast with foil.
7. Lift the turkey onto a board and rest for 30 minutes before carving. Spoon off and discard most of the fat from the roasting pan, leaving the drippings behind. Keep the pan warm while the turkey rests.
8. Set the roasting pan over a low heat on the hob if it is safe to do so, or scrape the drippings into a saucepan. Whisk in the plain flour and cook for 2 minutes until it smells nutty but has not darkened too much. Gradually whisk in the remaining chicken stock, simmering for 8 to 10 minutes until thickened, then season with black pepper to taste.

Made this recipe? Rate it — a comment is optional.