SALTED ROAST TURKEY WITH HERBS AND SHALLOT-DIJON GRAVY
Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
Provided by Rick Rodgers
Categories Mustard turkey Marinate Roast Thanksgiving Dinner Fall Family Reunion Chill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 12 servings
Number Of Ingredients 25
Steps:
- For herbed salt:
- Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
- For turkey:
- Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
- Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
- Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
- For gravy:
- Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
- Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
- Serve turkey with gravy.
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Carlos Holland
[email protected]This is my go-to turkey recipe. It's always a hit with my family and friends.
Ali ansari Ansari
[email protected]The turkey was a bit overcooked, but the gravy was good.
Deacon Hartley
[email protected]It was my first time making turkey and it turned out great! The recipe was easy to follow and the turkey was delicious.
Ubaid Awan
[email protected]This is the best turkey recipe I've ever tried. The turkey was moist and flavorful, and the gravy was rich and creamy. I highly recommend this recipe!
Tangie Chiyambukira
[email protected]The turkey was dry and the gravy was too salty.
Joel OSAKUNI
[email protected]This turkey recipe is my new favorite. It's easy to make and always turns out perfectly. The gravy is especially delicious when served over mashed potatoes.
Ala bd
[email protected]Followed the recipe exactly and the turkey came out perfect. The meat was juicy and the skin was crispy. The gravy was also delicious.
mdshahadat hossin
[email protected]The turkey was a bit bland, but the gravy was good.
Sharon Namps
[email protected]This recipe is a keeper! The turkey was cooked to perfection and the gravy was rich and flavorful. I'll definitely be making this again.
Shane Duranceau
[email protected]I've tried many turkey recipes over the years, but this one is by far the best. The turkey is always moist and flavorful, and the gravy is to die for. Highly recommend!
Shahid Shosho
[email protected]This turkey recipe is my new go-to. It's easy to make and always turns out perfectly. The gravy is especially delicious.
Phume Mngadi
[email protected]Overall, a good recipe. The turkey was moist and the gravy was flavorful. However, I found the cooking time to be a bit too long. I'll reduce it by 30 minutes next time.
Emad Elsobkey
[email protected]Not a fan of the shallot-Dijon gravy, but the turkey itself was good.
Charlie Plummer
[email protected]This recipe was a disaster! The turkey was overcooked and dry, and the gravy was lumpy. I won't be making this again.
Riaz4646 Khan
[email protected]The turkey was a bit dry, but the gravy was amazing. I'll try brining the turkey next time to see if that helps.
Chand Maher
[email protected]Easy to follow recipe that resulted in a beautiful and tasty turkey. The herbs and shallots added a lot of flavor to the meat and gravy.
arsema arse
[email protected]Followed the recipe to the letter and the turkey turned out perfectly. The skin was crispy and golden brown, the meat was moist and tender, and the gravy was delicious. Highly recommend!
Ch Shehryar
[email protected]This turkey recipe was a hit at our Thanksgiving dinner! The meat was moist and flavorful, and the gravy was rich and creamy. I especially loved the shallot-Dijon flavor. Will definitely be making this again next year!