Recipe: Roast turkey
- 15 to 20 pound turkey
- 1/4 cup kosher salt
- 1/4 cup fresh cracked pepper
- 1 pound soft butter
- 4 tablespoons extra virgin olive oil
- 1/2 bunch thyme, leaves removed from stem, and rough chopped
- 1/2 bunch sage, leaves removed from stem, and rough chopped
- 3 sprigs rosemary, leaves removed from stem, and rough chopped
- 1 tablespoons unseasoned bread crumbs
- 1 large onion, sliced
- 4 large carrots, rough chopped
- 3 celery ribs, rough chopped
- 2 cloves garlic, crushed
- 2 cups chicken broth
1. Preheat oven to 350 degrees. Wash turkey and dry off with paper towel. Rub turkey with olive oil and then sprinkle with kosher salt and pepper all over turkey and inside cavity.
2. In a small bowl, mix soft butter with chopped herbs and bread crumbs. Season with salt and pepper. Separate skin of turkey from the breast and using your hand, place the herb butter mixture between the skin and the breast, and place pats of butter on the outside of the turkey.
3. In a large roasting pan, place roughly chopped vegetables on base of pan and place turkey on top. Add chicken broth and place in oven at 350 degrees. Baste turkey every half hour.
4. Turkey should take 3 ½ hours to cook or reach internal temperature of 155 degrees.
5. Remove turkey from the pan when cooked. Strain all the drippings with a fine strainer. Remove fat from surface with a spoon. Place natural drippings in a sauce pan and bring to a simmer. Take 4 tablespoons all purpose flour and mix to a thick consistency with water, making sure there are no lumps. With a whisk, blend the flour mixture slowly into the drippings until gravy has thickened. Hold until ready to serve.