Roast Turkey with Creamy Herbed Gravy Recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (12- to 15-pound) fresh turkey
• 1 stick unsalted butter (1/4 cup), at room temperature
• 1 tablespoon coarsely chopped sage leaves
• 1 tablespoon coarsely chopped winter savory, marjoram, or rosemary
• 2 tablespoons coarsely chopped Italian parsley
• 1 tablespoon coarsely chopped thyme leaves
• Salt and freshly ground black pepper
• 1 small white onion, peeled and quartered
• 1 celery stalk, halved crosswise
• 1/2 lemon
• 2 cloves garlic, peeled
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 3 cups low-sodium chicken broth, room temperature
• 1 tablespoon rosemary leaves, savory, or marjoram
• 6 leaves sage, roughly torn
• 1 tablespoon thyme leaves
• 20 leaves Italian parsley
• 3/4 cup dry sherry
• 1/4 cup heavy cream, room temperature

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C). Pat the turkey dry inside and out, then season the cavity and skin generously with salt and black pepper.

2. Mix the softened 1 stick butter with the chopped sage, winter savory (or marjoram or rosemary), chopped Italian parsley, and chopped thyme. Season with salt and pepper.

3. Loosen the skin over the breast and legs with your fingers. Spread the herb butter under the skin and over the outside of the turkey.

4. Stuff the cavity with the quartered onion, celery stalk halves, the lemon half, and the two peeled garlic cloves. Set the turkey breast side up on a rack in a roasting pan.

5. Roast for about 3 to 3 1/2 hours, basting with the pan juices every 45 minutes, until the thickest part of the thigh reaches 165°F (74°C). Rest the turkey 30 minutes before carving.

6. While the turkey roasts, pour off most of the fat from the pan, keeping the drippings. Set the pan over medium heat and add the 3 tablespoons butter. Whisk in the flour and cook 2 minutes.

7. Slowly whisk in the chicken broth and dry sherry, scraping up browned bits. Add the torn sage, rosemary leaves (or savory or marjoram), thyme leaves, and parsley leaves. Simmer 10 minutes, stirring.

8. Strain the gravy, stir in the heavy cream, and simmer briefly until warm and slightly thickened. Season with salt and pepper and serve with the carved turkey.