Herb Roasted Turkey Breast with Pan Gravy ~ Thanksgiving Recipe ~ Amy Learns to Cook



Herb-Roasted Turkey with Pan Gravy

Ingredients
Herb-Roasted Turkey:
fresh turkey
3/4 c. unsalted butter
1 tbsp. chopped fresh sage leaves, plus 3 whole sprigs
1 tbsp. chopped fresh thyme leaves, plus 3 whole sprigs
1 tbsp. chopped fresh rosemary leaves, plus 3 whole sprigs
2 1/2 tsp. kosher salt
1 tsp. crushed red pepper flakes
large onion
1/2 c. peeled garlic cloves
Giblet Broth and Pan Gravy:
2 tbsp. olive oil
Reserved neck and giblets (no liver)
shallot
can reduced-sodium chicken broth
2 1/2 c. water
all-purpose flour
1/4 tsp. Freshly ground black pepper
Directions
  1. To make turkey:Set oven rack in lowest position; heat oven to 325 degrees F. Remove neck and giblets from turkey; reserve. Rinse turkey inside and out; pat dry with paper towels. Place breast side up in a large, heavy roasting pan.
  2. Mix butter, chopped herbs, 2 teaspoons of the salt, and crushed red pepper in a small bowl. Starting at neck end, gently slide your fingers between the skin and flesh of the breast and legs to loosen skin, being careful not to tear it. Slide 2 tablespoons of the herb butter under the skin of each breast half and 1 tablespoon on each drumstick, pushing butter out of spoon with a finger on outside of skin.
  3. Place onion, garlic cloves, and whole herb sprigs inside the large cavity of the turkey. Tuck wings under body; tie drumsticks together with kitchen string. Spread the remaining herb butter over the skin of the entire bird.
  4. Loosely tent turkey with foil. Roast turkey about 4 1/4 hours, or until a thermometer inserted into the thickest part of the thigh registers 175 degrees. Baste with pan juices every 45 minutes, rotating pan each time.
  5. Transfer turkey to a platter; let stand, loosely covered with foil, 45 minutes. Remove herb sprigs and garlic from cavity. Pour roasting-pan drippings into a 4-cup measure; reserve for gravy. Reserve roasting pan as is for making gravy.
  6. To make giblet broth:While turkey roasts, heat oil in a 5-quart Dutch oven over medium heat. Add turkey neck, giblets, and shallot; sauté until shallot is soft, about 5 minutes. Add broth and water; bring to a boil, then reduce heat and simmer, until broth is reduced to about 4 cups; strain.
  7. To make pan gravy:Skim 6 tablespoons of the fat from reserved pan drippings and place in roasting pan; set pan across 2 stovetop burners over medium-high heat. Whisk in flour until smooth; cook, whisking, until flour is golden brown. Gradually whisk in giblet broth and bring to a boil; reduce heat and simmer 5 to 8 minutes, until thickened. Discard the remaining fat from pan drippings; whisk drippings into gravy and stir in any accumulated juices from turkey platter. Season gravy with the remaining 1/2 teaspoon salt and black pepper.

    Nutritional informationis based on a 3-ounce serving of turkey.






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Date: 04.12.2018, 18:59 / Views: 85354