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Thanksgiving: Herb-Roasted Turkey with Madeira Gravy

Source of Recipe

From "The Lee Bros. Charleston Kitchen" by Matt Lee and Ted Lee


Recipe Introduction

"This is our favorite turkey and gravy recipe. For the turkey, we use an herb-laden salt as a 'dry brine;' it's so much easier to manage than all that water in a true brine! And the foundation of our gravy is the fortified wine Madeira, which gives the gently smoky pan drippings a wisp of sweetness. Furthermore, it makes geographical sense for a Charleston turkey because it was the most popular wine in the Holy City during the eighteenth and nineteenth centuries!"

List of Ingredients

Turkey:
â—¦ 2 ½ tablespoons mixed dried herbs, such as thyme, sage, and marjoram
â—¦ ½ cup kosher salt
â—¦ 1 (14- to 16-pound) turkey
â—¦ 8 tablespoons (1 stick) unsalted butter, softened
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ 8 cups turkey stock or chicken broth

Gravy:
â—¦ 1 cup chopped shallots (3 large or 6 small)
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups Madeira wine (a 5- or 10-year old blend; not "cooking Madeira")


Recipe

Prepare the turkey:
Mix the herbs and salt in a medium bowl until thoroughly combined. Put the turkey in the center of a large roasting pan. Sprinkle all but 1 tablespoon of the herb mixture liberally in the body and neck cavities and all over the skin of the bird. Put the pan with the turkey inside a clean, large kitchen can liner or plastic bag, seal it with a knot, and set in the refrigerator for 24 hours.

Remove the pan and turkey from the bag and rinse the turkey thoroughly with cold water. Pat it dry with paper towels. Pour off any liquid from the roasting pan and rinse the pan well. Put a rack in the pan and let the turkey stand in the rack at room temperature for 1 hour.

Set the oven rack in the lowest position of the oven and preheat the oven to 375° F.
Massage the legs and breast with the butter, and season the turkey with the black pepper and the reserved herb-and-salt mixture. Tuck the neck flap underneath the turkey to close, and loosely tie the turkey legs together with butcher's twine. Pour 3 cups of the turkey stock into the pan.

Roast the turkey for 45 minutes, and then baste with the pan juices and rotate the pan in the oven 180 degrees to ensure even coloring. Reduce the oven temperature to 350° F, basting every 45 minutes and adding stock by cupfuls to maintain the level of stock in the pan, until a thermometer inserted into the thickest part of the thigh registers 165° F, 2 ½ to 3 hours more. Each time you baste, rotate the pan in the oven 180 degrees to ensure even coloring. Transfer the turkey to a platter, tent loosely with foil, and let rest for 30 minutes. Reserve the pan juices for gravy.

Make the gravy:
Pour the pan juices into an 8-cup measuring cup or large glass pitcher, and allow to settle until most of the fat has risen to the top. Spoon off the fat, discarding all but ½ cup. Pour the reserved ½ cup fat into the turkey pan and set it over two burners set to medium. Scatter the shallots in the pan, and sauté in the fat, stirring occasionally, until the shallots are softened and fragrant but not brown, about 3 minutes. Add the flour, whisking it into the shallots and fat for 2 to 3 minutes, until it's evenly distributed to get rid of any raw-flour flavor. Add the Madeira and bring to a simmer, then pour the degreased pan juices into the pan (if you maintained the level of stock in the pan, you should have about 4 cups; if you have less, simply add enough turkey stock to make 4 cups total). Continue to simmer until the gravy has reduced by a third, 6 to 8 minutes.

Carve the turkey, and serve with warm gravy.

Serves 8 to 10