Herb-Roasted Turkey with Giblet Gravy
Giblet Broth
Make giblet broth one day ahead, if possible. If not, remove the giblets, and make the broth while roasting the turkey as directed below.
2 tablespoons olive oil
Turkey giblets, including the neck, gizzard, heart, and liver
1 medium carrot, scraped and coarsely chopped
1 medium onion, coarsely chopped
1½ quarts chicken broth (or turkey broth, if you have on hand)
1 tablespoon dried thyme, or 3 tablespoons fresh
2 teaspoons dried parsley, or 2 tablespoons fresh, finely minced
Heat olive oil in a small soup pot. Rinse giblets and sauteé in the oil until they are lightly browed, about 4−5 minutes (can be done in batches). Add the carrot, and sauteé 1 minute longer. Add the onion, and sauteé until translucent. Reduce the heat to very low. Cover, and simmer for 10 minutes. Add the chicken broth, thyme, and parsley, and bring to boil. Reduce the heat, and simmer for 30 minutes longer.
Herb Butter
Enough to accommodate up to 20 pounds of turkey
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
4 cloves garlic
1 tablespoon fresh thyme
2 tablespoons finely minced fresh oregano
1 tablespoon minced fresh rosemary
1 teaspoon dried lavender
¼ pound unsalted butter, softened, or 1 cup olive oil
Combine all in a food processor and puree until smooth.
Turkey
1 turkey
3 medium onions, coarsely chopped
2 carrots, scraped and coarsely chopped
2 stalks celery, coarsely chopped
4 to 6 springs fresh thyme
2 sprigs fresh sage
2 sprigs fresh marjoram or oregano
4 tablespoons unsalted butter, melted
Preheat oven to 325°F and place the oven rack in the lowest positionRinse the turkey, inside and out, and pat dry with paper towels. Rub ¼ of the herb butter under the skin on the breast. Rub the remainder all over the bird − on the back, on the breast, on the legs, and on the thighs.Set the turkey, breast side down, on a well-oiled rack in a large roasting pan. Toss half the chopped onions, carrots, and celery into the cavity of the bird.Add half the fresh herbs and 1 tablespoon of the melted butter. Scatter the remaining vegetables and herbs in the bottom of the roasting pan. Pour 1 cup of water over the vegetables (not on the turkey). Roast the turkey for the estimated amount of time dependent on weight, basting every hour. Early in the roasting, before you have pan juices, use the remaining 3 tablespoons melted butter to baste the bird. If the vegetables in the pan look dehydrated, periodically add another ½ cup water until the turkey starts releasing pan juices. Halfway through the estimated cooking time, pour the reserved giblet broth into the bottom of the pan; carefully turn the bird breast side up. Continue roasting, basting regularly with the pan juices, until the thigh registers 170°F to 175°F. Remove the bird from the oven, transfer it to a warm platter, tent loosely with foil, and let rest for about 30 minutes while you make the gravy.
Gravy
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup dry white wine
Coarse salt and freshly ground black pepper to taste
Pour the pan juices into a large measuring cup or bowl. Strain and discard the vegetables and herbs. Heat the butter in a large saucepan over medium heat. Whisk in the flour, stirring constantly, until it turns a deep caramel color. Pour in all but 1 cup of the pan juices. Keep stirring the mixture until it comes to a boil. Reduce the heat, and simmer the gravy for about 5 minutes, until it is slightly thickened. Be sure to stir the mixture frequently. Set the roasting pan over two stove burners. Add the wine to the pan, and bring to a simmer, scraping up any browned bits. Add the gravy, and continue cooking until the sauce is reduced by almost one-third (approximately 5 minutes). Add the remaining broth and chopped giblets, and return the mixture to a boil, stirring constantly. Adjust the seasonings for salt and pepper. Serve gravy alongside the carved turkey.
Reprinted with permission from The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods,
by Shannon Hayes (Eating Fresh Publications, 2004)
