This is a delicious recipe for roasting your Thanksgiving or Christmas turkey. It can be improved upon by soaking the turkey in a brine overnight. The gravy utilizes Tawny Port, roasting pan juices and giblet stock creating a rich and flavorful compliment to the turkey.
turkey
1 14-18 pound turkey, neck and giblets reserved for stock
1 cup unsalted butter, room temperature
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup fresh orange juice
1 tablespoon orange zest
2 tablespoons fresh thyme, chopped
1 teaspoon sea salt
1 teaspoon pepper
garnish
1 bunch fresh thyme
1 bunch fresh flat-leafed parsley
gravy
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups Tawny Port
4 tablespoons flour
3 1/2 cups turkey giblet stock
2 tablespoons lemon juice, freshly squeezed
salt and pepper
turkey
Preheat the oven to 425° F. Rinse the turkey well, pat dry inside and out. Whisk together the butter, lemon juice, lemon zest, orange juice, orange zest, thyme, salt, and pepper until well blended.
Using a basting brush, gently spread 1/3 of the citrus-thyme butter inside the neck and body cavity.
Fill the neck cavity loosely with stuffing, if using. Fold neck skin under the turkey and fasten with a bamboo skewer. Loosely fill the body cavity
with remaining stuffing, if using. Truss the turkey and spread the remaining citrus-thyme butter over the bird.
Transfer to a rack set in a roasting pan. Place in the oven for 30 minutes. Reduce oven temperature to 325° F, and baste the turkey with the pan juices.
Add 1 cup of water to the pan and continue roasting, basting the turkey every half hour. If at any point the turkey appears to be getting dark too quickly, cover the turkey with aluminum foil. Roast for an additional 3 1/2 to 4 1/4 hours* (see cooking chart), or until a meat thermometer in the breast
registers 165° F and juices run clear when thigh is pierced.
Transfer turkey to a heated platter, and remove trussing string. Garnish around the bird with parsley and thyme. Cover loosely with foil to keep the turkey warm. Reserve the roasting pan with juices.
gravy
Skim the fat from the roasting pan juices, reserving 1/4 cup. Add the thyme and
bay leaf to the pan. Place the roasting pan on top of the stove over medium-high
heat. Deglaze pan with the Port, scraping up the browned bits. Bring mixture to
a boil and remove pan from heat. Pour Port mixture through a sieve into a heat-resistant container.
In a large saucepan over medium-low heat, whish
together the reserved fat and flour. Cook the roux while whisking for approximately
2-3 minutes. Add the Port mixture in a stream while whisking. Simmer for 8-10
minutes, whisking occasionally. Stir in lemon juice and salt and pepper to taste.
Transfer to a gravy boat.
Serves 10
wine suggestion
Aromatic, flowery or fairly spicy dry white such as Riesling. Elegant, oaky dry white such as Chardonnay. Red with elegance on the grand scale such as Pinot Noir from Burgundy, France or California old vine Zinfandel.
* Figure on 1 1/2 pounds of turkey per person. It is important when roasting a turkey to use the suggested cooking times as a guide only. Many factors can change the amount of
time necessary. If your turkey comes with a plastic pop-up gage, throw it out before roasting. Instead, as your turkey nears doneness insert a genuine meat
thermometer in the breast. The turkey is done when the thermometer registers 165° F and juices run clear when thigh is pierced.
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