• 10servings
  • 240minutes
  • 634calories

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Nutrition Info . . .

VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 (12 pound) turkey , see Cook's Note*

  2. 2 medium onions , quartered; plus

  3. 2 cups, peeled and chopped (about 2 more onions )

  4. 4 celery stalks, chopped (about 2 cups)

  5. 4 carrots , peeled and chopped (about 2 cups)

  6. 1 bunch fresh sage

  7. 1 bunch fresh rosemary

  8. 1 bunch fresh thyme

  9. 1 bunch fresh savory leaves

  10. Kosher salt and freshly ground black pepper

  11. 1/2 cup unsalted butter, softened

  12. 1/2 cup water

  13. 1 cup heavy cream

  14. 3 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Special equipment: roasting pan and rack and tightly fitting lid, turkey baster, instant read thermometer Remove the center oven rack and preheat oven to 325 degrees F.

  2. Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.

  3. Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.

  4. Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**).

  5. Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.

  6. Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note**.)

  7. Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium sauce pot. Place the sauce pot over medium heat.

  8. Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the sauce pot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.


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