Roast Turkey Butter and Herbs with Giblet Gravy Recipes

Ingredients :

1 nos good quality turkey

100gm softened, unsalted butter

zest of 1 lemon

30gm finely chopped Italian parsley

15gm thyme leaves

50gm coarse salt

15gm freshly ground black pepper

4 lemons, cut into quarters

3 onions, peeled and cut into 6 pieces

1 cup dry white wine

Method :

Wash and rinse the turkey two hours before cooking it. Pat dry with paper towel and allow it to sit at room temperature for two hours. Preheat oven to 450F.
Mix the butter, lemon zest, parsley, thyme, salt and pepper together in a small bowl.
Using your fingers, smear the herb butter under the skin.
Place the turkey, breast side up, on a rack in a roasting pan, fold the wings tips under the bird.
Stuffed the lemons and onion in the cavity. Tie the legs together with kitchen strings.
Place in oven for 15 minutes. Rotate the pan and cook an additional 15 minutes. Using a pastry brush, brush the bird with the pan juices and reduce the heat to 350F.
Continue to cook the turkey for 2 hours. Every 30 minutes, turn the pan and baste the pan juices. If the pan gets too full remove some of the juices and reserve.
After 2 - 2 1/2 hours, place a meat thermometer into the thigh. Make sure it isn't touching the bone, it should read 175F and the turkey should be golden brown.
If it is not done, continue to cook and baste until the temperature reaches 175F.
When fully cooked, transfer the turkey to a serving platter and allow to rest at least 30 minutes before carving.
Use the pan juices for gravy.

Serves 5