Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

Thanksgiving
Originally uploaded by jenianddean.

Clay and I started planning the Thanksgiving menu several weeks in advance. He sent me about 10 different turkey recipes and we finally settled on this one. Clay was the master behind the turkey and he did a fantastic job! The bird turned out beautifully and the gravy was to die for. The gravy was hands down the best gravy I have ever had.

A couple of changes we made: We used homemade turkey stock instead of chicken stock. Also we made the gravy in a separate pan instead of the roasting pan. And lastly the onions took longer than 20 minutes to caramelize. It was closer to 30 minutes.

(In the foreground of the picture is the Cranberry Jezebel Sauce. I will post that recipe tomorrow.)

Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy
Bon Appétit | November 1998

The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

Serves 8 to 10.

For turkey
1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
1 tablespoon ground black pepper
4 teaspoons salt

For gravy
5 1/2 cups (or more) canned low-salt chicken broth
1 onion, quartered
1 bay leaf

6 tablespoons (3/4 stick) butter
2 large onions, halved, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour

1/2 cup balsamic vinegar

Make turkey:
Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices.

Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.

Meanwhile, prepare gravy:
Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan.

Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.

Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.

Transfer turkey to platter.
Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.

Meanwhile, prepare gravy:
Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan.

Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.

Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.

Transfer turkey to platter.
Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Epicurious.com © CondéNet, Inc. All rights reserved.

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2 Comments

Filed under Bon Appetit, Entrees, Gravy, Herbs, Onions, Rosemary, Sage, Turkey

2 responses to “Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

  1. Robert

    Jenni,

    My wife & I made your turkey & gravy recipe for Christmas dinner…OMG…

    Best turkey & gravy we’ve EVER tasted.

    We’re excited about trying some of your desert recipes as well…Almond-Scented White Cake looks amazing.

    Thanks for the good work. This is a “favorite” in our “Food & Wine” folder.

    Robert & Rebecca, Omaha, NE

  2. Thanks Robert and Rebecca! I’m so glad you all enjoyed it. We loved it! Thanks for the feedback. Let me know if you all make the Almond Cake.

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