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Turkey: Southern Herb Roasted Turkey

Source of Recipe

American Favorites


List of Ingredients

12 tablespoons unsalted butter, softened
1 3/4 teaspoons dried rosemary, crumbled
1 3/4 teaspoons dried thyme, crumbled
14 pound turkey, neck and giblets reserved
1 large leek, clean and coarse chopped
white and pale green parts only
1 medium carrot, sliced
3 sprigs fresh rosemary ( 1 tsp dried)
3 sprigs fresh thyme (1 tsp. dried)
5 cups chicken broth, divided



Recipe

Blend butter, dried rosemary and dried thyme in small bowl. season herb butter generously with salt. Preheat oven to 350�F. Season turkey cavity with salt and pepper. Place leek, carrot, rosemary and thyme inside cavity. Truss turkey to hold its shape. Wipe skin dry with paper towels. Set aside 6 tbl. of herb butter for sauce. Rub 2 tbl. herb butter over turkey skin. Place turkey on a rack set in a flameproof roasting pan. Arrange neck and giblets around turkey. Roast turkey, uncovered, until meat thermometer inserted into thickest part of thigh registers 175�Fto 180?F, basting with 1/3 cup of broth and brushing with herb butter every 30 minutes, about 2 hours and 45 minutes. Transfer turkey to platter and discard neck and giblets. Tent loosely with foil.

Pour pan juices into a 6-8 cup glass measure and skim off any fat. Set measuring cup aside. Pour 2 cups remaining broth into roasting pan. Set pan over high heat and bring to a boil. Using a whisk, scrape up any brown bits from bottom of pan and cook, whisking, for 1-2 minutes. Pour hot broth into measuring cup with reserved pan juices. If needed, add enough broth to measure 6 cups. Strain contents of measuring cup into heavy medium saucepan. Boil over high heat until reduced by half to 3 cups, about 30 minutes. Whisk reserved 6 tbl. herb butter into reduced liquid to finish the sauce. Season as needed with salt and pepper. Serves 10.