Roast Turkey With Herb Gravy
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
68
Sourness
43
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper
3
Cover and refrigerate
4
Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature
5
Preheat the oven to 350 degrees F
6
Rub the skin of the bird with butter
7
Stuff the carrot, celery, onion and thyme bunch inside the cavity
8
Arrange the turkey on a roasting rack set into a roasting pan
9
Add the chicken stock to the pan
10
Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours
11
Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving
12
Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil
13
Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme
14
Taste and adjust the seasoning
15
Transfer to a gravy boat to serve with the turkey