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Classic Roast Turkey
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Brief Description
Turkey roasted with orange and herb butter rub and glaze and served with turkey gravy.
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Main Ingredient
turkey
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Category: Poultry
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 180 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Apr 09, 2017
Number of Servings:
Ingredients:
- 1 - 10 to 12 pound turkey
- 1 - recipe Orange and Herb Butter Rub and Glaze see below
- - salt and pepper
- - vegetable oil
- - fresh fruit and herbs optional
- 1 - recipe Turkey Gravy see below
- 1/2 cups - softened butter
- 2 teaspoons - snipped fresh sage
- 2 teaspoons - snipped fresh rosemary
- 2 teaspoons - snipped fresh thyme
- 1 teaspoons - finely shredded orange peel
- 1/2 teaspoons - kosher salt
- 1/4 teaspoons - ground black pepper
- 1/3 cups - honey
- 1 cups - reduced-sodium chicken broth
- - pan drippings from roasted turkey
- - melted butter up to 1/4 cup
- 1/4 cups - flour
- - salt and pepper
Directions:
Preheat oven to 325 degrees F. Remove neck and giblets from turkey; reserve for another use or discard. Rinse the turkey body cavity; pat dry with paper towels.
Make Orange and Herb Butter Rub and Glaze: In a medium bowl combine softened butter, fresh sage, rosemary, thyme, shredded orange peel, and salt and pepper. Divide mixture in half. Set aside one half of mixture to use to make glaze later.
With half of rub mixture, once turkey has been rinsed and dried, slip your fingers between the skin and meat on the breast to loosen skin. Lift skin and spread half of the butter mixture under the skin from front to back of turkey. Sprinkle body cavity with salt and pepper.
Skewer neck skin to back. Tuck drumstick ends under band of skin across the tail (if present), or tie drumsticks securely to the tail using 100% cotton kitchen string. Twist wing tips under back.
Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with additional salt and pepper. Insert an oven-safe meat thermometer into the center of an inside thigh muscle (do not touch bone). Cover turkey loosely with foil.
Roast turkey for 2-1/4 hours. Remove foil; cut band of skin or string between drumsticks so thighs cook evenly. Roast for 30 to 45 minutes more or until meat thermometer registers at least 175 degrees F. (Juices should run clear and drumsticks should move easily in their sockets).
Meanwhile, place remaining half of reserved butter mixture (from rub above) in a microwave-safe bowl and cover. Microwave on high heat until melted. Stir honey into mixture.
During last 15 minutes of roasting the turkey, brush turkey twice with glaze. Remove turkey from oven. Cover with foil; let stand 15 to 20 minutes before carving. Transfer to a cutting board and carve. If desired, garnish with fresh fruit and herbs.
For Turkey Gravy:
Stir chicken broth into pan drippings, scraping up any browned bits from the roasting pan. Pour drippings into a 2-cup glass measuring cup. Skim fat and reserve fat from drippings. (If necessary, add enough melted butter to reserved fat to make 1/4 cup).
Add enough additional broth to the drippings in the measuring cup to make 2 cups total liquid. Pour the 1/4 cup fat into a medium saucepan (discarding any remaining fat). Whisk in the 1/4 cup of flour.
Add broth mixture all at once to saucepan, whisking until smooth. Cook and stir over medium heat until thickened and bubbly (about 5-8 minutes). Cook and stir for 1 minute more. Season to taste with salt and pepper.
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