My Italian twist on Thanksgiving. Most birds are very dry and tasteless, but the citrus and herbs in the cavity of the bird really do penetrate the meat and give this turkey a fabulous fresh aroma and moistness.
Recipe courtesy of "Giada's Family Dinners" by Giada De Laurentiis/Crown Publishing Group, 2006.
Giada De Laurentiis
|1 (14- to 15-pound) turkey, neck and giblets reserved||7 tablespoons unsalted butter|
|1 orange, cut into wedges||2 tablespoons herbes de Provence|
|1 lemon, cut into wedges||1 tablespoon olive oil|
|1 onion, cut into wedges||1 1/2 teaspoons salt, plus more to taste|
|6 fresh rosemary sprigs||1 1/2 teaspoons freshly ground black pepper, plus more to taste|
|6 fresh sage sprigs||6 cups (about) canned reduced-sodium chicken broth|
|6 fresh oregano sprigs||1/3 cup all-purpose flour|
FOR THE TURKEY: Position the rack in the lowest third of the oven and preheat the oven to 400 degrees Fahrenheit. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Stuff the orange and lemon wedges, onion, and 2 sprigs of each fresh herb into the main turkey cavity. Using kitchen twine, tie the legs together to hold the shape of the turkey. In a small saucepan, stir 2 tablespoons of the butter, the herbes de Provence, oil, and 1 1⁄2 teaspoons each of the salt and pepper over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in the roasting pan. (The turkey can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature for 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of the broth into the pan and stir to scrape up any brown bits on the bottom of the pan around the turkey. Add the remaining sprigs of fresh herbs to the pan juices. Return the pan to the oven and roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and discard the foil. Pour 1 cup of broth into the pan. Continue roasting the turkey, basting occasionally with pan juices, until an instant-read meat thermometer inserted into the thickest part of the thigh registers 160 degrees Fahrenheit, or until the juices run clear when the thickest part of the thigh is pierced with a skewer, about 1 hour 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand for 30 minutes while you prepare the gravy.
FOR THE GRAVY: Strain the turkey pan juices through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat that rises to the top of the pan juices. Add enough chicken broth to the pan juices to measure 4 cups total. Melt the remaining 5 tablespoons butter in a large, heavy saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the pan juices. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
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