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Gravy base 2 tablespoons (1/4 stick) unsalted butter 2 pounds turkey necks and/or wings 2 cups diced onions 1 cup diced peeled carrots 1 cup diced celery 6 cups (or more) low-salt c icken brot Turkey: 1 cup (2 sticks) butter! room temperature! divided 2 teaspoons minced "res t yme plus 1# "res t yme sprigs 2 teaspoons minced "res tarragon plus # large "res tarragon sprigs 2 teaspoons minced "res rosemary plus # "res rosemary sprigs 2 teaspoons minced "res sage plus # "res sage sprigs 1 14- to 16-pound turkey 4 cups low-salt c icken brot ! divided 1/4 cup all purpose "lour Method $or gravy base% &elt butter in eavy large deep skillet over ig eat' (dd turkey necks and/or wings and saut) until deep brown! about 1# minutes' (dd onions! carrots! and celery and saut) until vegetables are deep brown! about 1# minutes' (dd 6 cups c icken brot and bring to boil' *educe eat to medium-low and simmer uncovered 4# minutes! stirring occasionally' +our gravy base t roug strainer set over 4-cup measuring cup! pressing on solids to e,tract li-uid' ." necessary! add enoug c icken brot to gravy base to measure 4 cups' (Gravy base can be prepared 2 days a ead' /ool slig tly' *e"rigerate uncovered until cold! t en cover and keep c illed' *ewarm be"ore using')

1/2 cup butter and all minced erbs in small bowl0 season erb butter wit salt and pepper' Trans"er 2 generous tablespoons to anot er small bowl and reserve "or gravy0 let stand at room temperature' 1et rack at lowest position in oven and pre eat to 42#2$' *inse turkey inside and out0 pat dry' 1tarting at neck end! slide and between skin and breast meat to loosen skin' *ub 4 tablespoons erb butter over breast meat under skin' +lace turkey on rack set in large roasting pan' 1prinkle main cavity generously wit salt and pepper' +lace 4 tablespoons plain butter and all "res erb sprigs in main cavity' Tuck wing tips under' Tie legs toget er loosely' *ub remaining erb butter over outside o" turkey' 1prinkle turkey generously wit salt and pepper' +lace turkey in oven and roast 23 minutes' *educe oven temperature to 4#32$' *oast turkey 43 minutes0 pour 1 cup brot over and add 1 tablespoon plain butter to roasting pan' *oast turkey 43 minutes0 baste wit pan 5uices! t en pour 1 cup brot over and add 1 tablespoon butter to pan' /over turkey loosely wit "oil' *oast turkey until t ermometer inserted into t ickest part o" t ig registers 16#2$! basting wit pan 5uices and adding 1 cup brot and 1 tablespoon butter to pan every 4# minutes! about 1 our 4# minutes longer' Trans"er turkey to platter0 let stand 43 minutes (internal temperature will rise # to 13 degrees)' $or gravy% 1train pan 5uices into bowl0 w isk in gravy base' &elt reserved 2 tablespoons erb butter in eavy large saucepan over medium eat0 add "lour and w isk constantly until rou. is golden brown! about 6 minutes' Gradually add pan 5uice-gravy base mi.ture0 increase eat and w isk constantly until gravy t ickens! boils! and is smoot ' *educe eat to medium0 boil gently until gravy is reduced to 4 1/2 cups! w isking o"ten! about 13 minutes' 1eason gravy wit salt and pepper .For turkey: &i.