Herbed Roast Turkey

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Ingredients

            1 turkey, (7 to 9 kg)
            10 parsley stems
            5 sprigs fresh thyme
            3 sprigs fresh tarragon
            1 lemon, quartered
            3/4 cup (175 mL) dry white wine
            1-1/2 cups (375 mL) sodium-reduced chicken broth
            1/3 cup (75 mL) all-purpose flour
Herbed Oil:
            1/4 cup (60 mL) fresh tarragon leaves
            1/4 cup (60 mL) fresh parsley leaves
            5 sprigs fresh thyme
            3 tbsp (45 mL) olive oil
            1 tbsp (15 mL) butter, melted
            2 cloves garlic, grated
            1 tbsp (15 mL) grated lemon zest
            1 tbsp (15 mL) lemon juice
            1/2 tsp (2 mL) each salt and pepper
Herbed Oil: In bowl, combine tarragon, parsley, thyme and oil. With muddler or back of wooden spoon, muddle until leaves are bruised and fragrant, about 1 minute. Let stand for 10 minutes.

Remove herbs, squeezing out as much oil as possible; set herbs aside. Whisk butter, garlic, lemon zest, lemon juice, salt and pepper into oil.

Remove giblets and neck from turkey; place turkey neck in roasting pan. Twist wings under back. Fill cavity with parsley, thyme, tarragon, lemon and reserved muddled herbs. Place turkey, breast side up, on rack in roasting pan. Rub all over with herbed oil.

Roast in 325 F (160 C) oven, basting every 45 minutes, until instant-read thermometer inserted in thickest part of breast reads 170 F (77 C), about 3-1/2 hours. Using tongs, gently tip turkey and pour liquid from cavity into roasting pan. Transfer turkey to platter; tent loosely with foil and let stand for 30 minutes before carving.



Meanwhile, discard turkey neck; pour liquid from roasting pan into heatproof bowl. Skim off fat; set aside. Stir wine into roasting pan; bring to boil over medium-high heat. Boil for 1 minute, scraping up any browned bits. Whisk broth with flour until smooth; stir into roasting pan along with reserved liquid and 1 cup water. Bring to boil; reduce heat and simmer, whisking often, until thickened, 5 to 8 minutes. Strain into gravy dish; serve with turkey.

*I followed this recipe exactly, and loved the gravy. 

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