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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 350ºF. 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 175ºFto 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.