Herb-Roasted Turkey with Giblet Gravy

Makes 8 to 10 servings


1 10-pound fresh turkey
1 1/2 sticks (6 ounces) unsalted butter, softened
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
-- Kosher salt
-- Freshly ground black pepper
1 large yellow onion, peeled and chopped
2 large carrots, chopped
2 ribs celery, chopped
-- Turkey broth (recipe follows)
1/2 cup unbleached all-purpose flour
-- Reserved heart and gizzard from the turkey broth, finely chopped

Position a rack in the lower third of the oven and preheat to 325 degrees.

Bring the turkey almost to room temperature. Wash the turkey under cold running water and pat it dry. Set the turkey on a rack in a shallow, flame-proof roasting pan just large enough to accommodate it. Carefully run your fingers between the flesh and the skin on the breast, legs and thighs to separate them; avoid tearing holes in the skin if possible.

In a small bowl, using a wooden spoon, cream together 1 stick of the butter, the thyme, sage, parsley, 2 teaspoons of the salt and 1 teaspoon of the pepper. Spread about half the herbed butter over the flesh beneath the skin on the breasts, legs and thighs. Spread the remaining butter over the outside of the turkey. Fold a large square of cheesecloth in quarters and dampen it with water. Drape the cheesecloth over the turkey breast, tucking it down between the breast and the legs, leaving the legs and thighs uncovered.

Set the roaster in the oven. Roast the turkey for 30 minutes. Set aside 4 cups of the turkey broth for use in the gravy. Baste the turkey through the cheesecloth with about three-quarters cup of the remaining broth. Continue to roast the turkey, basting every 20 minutes through the cheesecloth with broth and then with any pan juices that accumulate, for another hour and 20 minutes.

Add the onion, carrot and celery to the roasting pan and stir to moisten them with the pan drippings. Continue to roast the turkey, stirring the pan vegetables and basting the turkey every 20 minutes with the broth until it is used up, and with the pan drippings thereafter, until the turkey is browned, and cooked through while remaining juicy, another hour and 10 minutes or so, for a total roasting time of 3 hours.

Remove the cheesecloth to allow the breast to brown about 30 minutes from the end of the roasting period. An instant-read meat thermometer, inserted into the thigh at its thickest, should register 180 degrees. Transfer the turkey to a cutting board and tent it with foil.

Set the roasting pan across two burners and adjust the heat to medium. Add the reserved turkey broth to the pan and bring to a simmer, stirring to dissolve any browned deposits from the bottom of the roaster. Simmer uncovered for 5 minutes. Strain the liquid and discard the solids. Degrease the liquid by pouring off the fat.

In a medium saucepan over low heat, melt the remaining 1/2 stick butter. Whisk in the flour and cook, whisking constantly without browning, for 5 minutes. Gradually whisk in the strained liquid, about a quarter-cup at a time, always whisking until smooth before adding the next quarter-cup, until fully incorporated. Stir in the giblets. Simmer 5 minutes. Adjust the seasoning.

Carve the turkey and serve, accompanied by the gravy.


Turkey Broth
Makes 9 cups

-- Giblets, including the neck but excluding the liver, from the turkey
1 medium onion, peeled and chopped
2 carrots, chopped
2 ribs celery, chopped
1 bay leaf
10 whole peppercorns
3 quarts water

In a large pot, combine the giblets, onion, celery, carrots, bay leaf, peppercorns and water. Set over medium heat and bring to a simmer, skimming any foam that forms. Partially cover, lower the heat, and cook, stirring occasionally, for 2 hours.

Strain the broth, reserving the heart and gizzard, but discarding the remaining solids. The broth can be prepared one day ahead. Cool completely, cover and refrigerate.