Herb Roasted Turkey and Gravy Recipe
16-pound turkey, giblets removed
1/4 cup softened butter
1 celery rib, thinly sliced
1 carrot, thinly sliced
1 onion, thinly sliced
6 garlic cloves, thinly sliced
3 tablespoons fresh flat-leaf parsley
12 chopped fresh thyme leaves
4 rosemary sprigs
kosher salt and freshly ground pepper
3 cups water
4 1/2 cups low-sodium chicken broth
1/4 cup plus 2 tablespoons all-purpose flour
1. Preheat oven to 350 degrees F. Place the turkey, breast-side up, on a rack set in a roasting pan. Fold wing tips under turkey, and sprinkle 1 teaspoon each salt and pepper inside the turkey. Tie legs together with twine.
2. Combine butter, parsley, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from the breast meat, and smear half the butter mixture under skin.
3. Rub turkey's skin with the remaining butter mixture. Scatter the celery, carrot, onion, garlic and rosemary sprigs around turkey. Add 2 cups of water to the pan and roast the turkey for 1 hour and 15 minutes.
4. Add the remaining 2 cups of water to the roasting pan, and baste turkey with pan juices. Cover the turkey with foil and roast for about 1 hour and 15 minutes longer, or until an instant-read thermometer inserted into the thickest part of the inner thigh registers 170 degrees F.
5. Remove turkey from oven; transfer pan to a cutting board and let rest for 30 minutes.
6. Strain the pan juices into a large heatproof measuring cup, pressing on the solids. Skim the fat.
1. Pour the pan juices into a medium saucepan.
2. Add 4 cups of the chicken broth and boil until reduced to 5 cups, which should take about 5 minutes.
3. In a bowl, whisk the flour with the remaining 1/2 cup of stock, then whisk the mixture into the pot. Boil, whisking, until the gravy has thickened.
4. Carve the turkey and serve with the gravy. Garnish turkey with more fresh herbs, if desired.