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Thanksgiving: Herb-Roasted Turkey with Shallot Pan Gravy

Source of Recipe


From "The Bon Appétit Cookbook"






List of Ingredients



• ¾ cup (1½ sticks) butter, room temperature
  
• 3 Tbsp chopped fresh parsley
  
• 2 Tbsp chopped fresh sage
  
• 2 Tbsp chopped fresh thyme
  
• ¾ tsp salt
  
• ½ tsp coarsely ground black pepper
  
• 1 (15- to 16-pound) turkey, rinsed, patted dry
  
• 3 sprigs fresh parsley
  
• 3 sprigs fresh sage
  
• 3 sprigs fresh thyme
  
• 1½ pounds shallots, peeled, halved lengthwise through root end
  
• 3 cups (or more) low-salt chicken broth (divided use)
  
• 1 cup dry white wine
  
• 2 Tbsp all-purpose flour
  






Instructions



1. In a medium bowl, mix butter, chopped parsley, chopped sage, chopped thyme, salt and pepper to blend. (Herb butter can be prepared 3 days ahead. Transfer to small bowl; cover and refrigerate. Bring to room temperature before using.)
   
   
2. Position oven rack in bottom third of oven and preheat to 350° F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under turkey; tie legs loosely together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover breast area of turkey only with sheet of heavy-duty aluminum foil. Scatter remaining shallots in pan around turkey.
   
   
3. Roast turkey 30 minutes; baste with ½ cup broth. Continue roasting turkey for 1½ hours, basting with ½ cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 175°, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes (internal temperature of turkey will increase by 5 or 10 degrees). Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard.
   
   
4. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners, and bring broth mixture to a boil, scraping up browned bits. Continue to boil until reduced by half, about 3 minutes; pour into 4-cup glass measuring cup. Add degreased pan juices. Add more broth, if necessary, to measure 3 cups liquid.
   
   
5. Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb-butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy to taste with salt and pepper.
   
   Serve turkey with gravy.
   
   Serves 10