favorite recipes for roasting a big, plump turkey. As the name implies, it’s always a winner. The secret to its success is twofold. First, an herb butter is patted under the skin over the breast area, ensuring that this part of the turkey, which cooks the quickest, stays moist. Then, during the roasting process, the turkey is basted frequently with broth and pan juices to keep it from drying out. Shallots are roasted along with the bird, and then incorporated into the delectable pan gravy.
Serves 10 to 12
COST : Moderate
PREP TIME : 45 minutes
START-TO-FINISH TIME : 4 hours, 15 minutes, including resting time for the turkey
MATERIALS : Kitchen twine
¾ cup/170 g unsalted butter, at room temperature
3 tbsp minced flat-leaf parsley, plus 3 whole sprigs
2 tbsp minced fresh sage, plus 3 whole sprigs
2 tbsp minced fresh thyme, plus 3 whole sprigs
Kosher salt
Freshly ground black pepper
1 turkey, 15 to 16 lb/6.8 to 7.2 kg, rinsed and patted dry
1½ lb/680 g shallots, peeled and halved lengthwise
3 cups/720 ml reduced-sodium chicken broth, plus more as needed
1 cup/240 ml dry white wine
2 tbsp flour
1 bunch each flat-leaf parsley, sage, and thyme for garnish (optional)
1. Mix together the butter, minced parsley, minced sage, minced thyme, ¾ tsp salt and ½ tsp pepper in a medium bowl. (The butter can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Arrange a rack at the lower position of the oven and preheat the oven to 350°F/180°C/gas 4.
3. Salt and pepper the cavity of the turkey generously. Place the parsley, sage, and thyme sprigs and 4 shallot halves in the cavity. Pat the turkey skin dry with paper towels/absorbent paper. Starting at the neck end of the turkey, carefully slide your hand between the skin and the breast meat to loosen the skin. Spread 3 tbsp of the herb butter over the breast meat under the skin. Truss the turkey: Use a long piece of kitchen twine and tie the legs together, slightly overlapping, then bring the twine around the sides of the bird, pulling the wings toward the body, and tie the twine to secure (see cooking tip).
4. Place the turkey on a rack set in a large flameproof roasting pan/tray. Rub 4 tbsp/55 g of the herb butter all over the surface of the turkey. Cover the breast area with foil. Scatter the remaining shallots in the pan to roast along with the turkey.
5. Roast the turkey for 2 hours, basting with ½ cup/120 ml broth every 30 minutes. Remove the foil and continue to roast the turkey until golden brown and a thermometer inserted into the thickest part of the thigh registers180°F/82°C, basting with pan juices every 20 minutes, for about 1 hour more. Total roasting time will be about 3 hours. Transfer the turkey to a platter. Brush with 1 tbsp of the herb butter and tent loosely with foil. Let rest for 30 minutes.
6. With a slotted spoon, transfer the shallots from the roasting pan/tray to a plate. Pour the pan juices into a medium bowl; spoon off and discard any fat. Add the wine and the remaining 1 cup/240 ml chicken broth to the roasting pan/tray. Set the pan over 2 burners on medium-high heat and bring the mixture to a boil, scraping up any browned bits. Continue to boil until reduced by half, for about 3 minutes. Pour into a large glass measuring cup, and add the degreased pan juices. If necessary, add enough broth to equal 3 cups/720 ml liquid.
7. Blend the flour into the remaining herb butter. Pour the broth mixture into a heavy, medium saucepan set over medium-high heat and bring it to a boil. Gradually whisk in the butter-flour mixture and add any accumulated juices from the turkey platter. Cook, whisking occasionally, until the gravy thickens enough to coat a spoon lightly, for 5 to 6 minutes. Add the shallots to the gravy and simmer for 1 minute, then season with salt and pepper. Transfer the gravy to a serving bowl.
8. If desired, garnish the turkey platter with several mixed bouquets of
Serves 10 to 12
COST : Moderate
PREP TIME : 45 minutes
START-TO-FINISH TIME : 4 hours, 15 minutes, including resting time for the turkey
MATERIALS : Kitchen twine
¾ cup/170 g unsalted butter, at room temperature
3 tbsp minced flat-leaf parsley, plus 3 whole sprigs
2 tbsp minced fresh sage, plus 3 whole sprigs
2 tbsp minced fresh thyme, plus 3 whole sprigs
Kosher salt
Freshly ground black pepper
1 turkey, 15 to 16 lb/6.8 to 7.2 kg, rinsed and patted dry
1½ lb/680 g shallots, peeled and halved lengthwise
3 cups/720 ml reduced-sodium chicken broth, plus more as needed
1 cup/240 ml dry white wine
2 tbsp flour
1 bunch each flat-leaf parsley, sage, and thyme for garnish (optional)
1. Mix together the butter, minced parsley, minced sage, minced thyme, ¾ tsp salt and ½ tsp pepper in a medium bowl. (The butter can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Arrange a rack at the lower position of the oven and preheat the oven to 350°F/180°C/gas 4.
3. Salt and pepper the cavity of the turkey generously. Place the parsley, sage, and thyme sprigs and 4 shallot halves in the cavity. Pat the turkey skin dry with paper towels/absorbent paper. Starting at the neck end of the turkey, carefully slide your hand between the skin and the breast meat to loosen the skin. Spread 3 tbsp of the herb butter over the breast meat under the skin. Truss the turkey: Use a long piece of kitchen twine and tie the legs together, slightly overlapping, then bring the twine around the sides of the bird, pulling the wings toward the body, and tie the twine to secure (see cooking tip).
4. Place the turkey on a rack set in a large flameproof roasting pan/tray. Rub 4 tbsp/55 g of the herb butter all over the surface of the turkey. Cover the breast area with foil. Scatter the remaining shallots in the pan to roast along with the turkey.
5. Roast the turkey for 2 hours, basting with ½ cup/120 ml broth every 30 minutes. Remove the foil and continue to roast the turkey until golden brown and a thermometer inserted into the thickest part of the thigh registers180°F/82°C, basting with pan juices every 20 minutes, for about 1 hour more. Total roasting time will be about 3 hours. Transfer the turkey to a platter. Brush with 1 tbsp of the herb butter and tent loosely with foil. Let rest for 30 minutes.
6. With a slotted spoon, transfer the shallots from the roasting pan/tray to a plate. Pour the pan juices into a medium bowl; spoon off and discard any fat. Add the wine and the remaining 1 cup/240 ml chicken broth to the roasting pan/tray. Set the pan over 2 burners on medium-high heat and bring the mixture to a boil, scraping up any browned bits. Continue to boil until reduced by half, for about 3 minutes. Pour into a large glass measuring cup, and add the degreased pan juices. If necessary, add enough broth to equal 3 cups/720 ml liquid.
7. Blend the flour into the remaining herb butter. Pour the broth mixture into a heavy, medium saucepan set over medium-high heat and bring it to a boil. Gradually whisk in the butter-flour mixture and add any accumulated juices from the turkey platter. Cook, whisking occasionally, until the gravy thickens enough to coat a spoon lightly, for 5 to 6 minutes. Add the shallots to the gravy and simmer for 1 minute, then season with salt and pepper. Transfer the gravy to a serving bowl.
8. If desired, garnish the turkey platter with several mixed bouquets of
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