Monday, December 1, 2008

Turkey with Herbes de Provence and Citrus

Cook Time: 3 hr
Level: Intermediate
Yield: 8 to 10 servings


* 1 (14 to 15-pound) turkey, neck and giblets reserved
* 1 orange, cut into wedges
* 1 lemon, cut into wedges
* 1 onion, cut into wedges
* 6 fresh rosemary sprigs
* 6 fresh sage sprigs
* 6 fresh oregano sprigs
* 7 tablespoons unsalted butter
* 2 tablespoons herbes de Provence
* 1 tablespoon olive oil
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons freshly ground black pepper
* 6 cups canned low-salt chicken broth (approximate amount)
* 1/3 cup all-purpose flour


To make the turkey: Position the rack in the lowest third of the oven
and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on
a rack set inside a large roasting pan. Place the orange and lemon
wedges, onion, and 2 sprigs of each fresh herb in the main turkey
cavity. Tie the legs together to hold the shape of the turkey. Stir 2
tablespoons of butter, the herbes de Provence, oil, and 1 1/2
teaspoons of each the salt and pepper in a small saucepan over medium
heat just until the butter melts. Rub the butter mixture all over the
turkey and between the turkey breast meat and skin. Place the turkey
neck and giblets in roasting pan. (Recipe can be prepared up to this
point 1 day ahead. Cover and refrigerate. Let stand at room
temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups
of broth into the pan and stir to scrape up any brown bits on the
bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
Roast the turkey for 40 minutes. Reduce the oven temperature to 350
degrees F. Remove the foil from the turkey; pour 1 more cup of broth
into the pan. Continue roasting the turkey until a meat thermometer
inserted into the thickest part of the thigh registers 165 degrees F
to 175 degrees F or until the juices run clear when the thickest part
of the thigh is pierced with a skewer, basting occasionally with pan
juices, about 1 hour and 30 minutes longer. Transfer the turkey to a
platter and tent with foil. Let stand 30 minutes while preparing the

To make the gravy: Strain the turkey pan juices from the roasting pan
through a sieve and into a 4-cup glass measuring cup; discard the
solids. Spoon off the fat from atop the pan juices. Add enough chicken
broth, about 1 to 2 cups, to the pan juices to measure 4 cups total.
Melt the remaining butter in a heavy large saucepan over medium-high
heat. Add the flour and whisk for 1 minute. Gradually whisk in the
broth. Simmer until the gravy thickens slightly, whisking often, about
10 minutes. Season with salt and pepper. Serve the turkey with the

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