Author: Adapted from Bon Appetit Turkey with Port Wine Gravy
Ingredients
Turkey Broth
1tablespoonvegetable oil
2poundsturkey thighs
neck and giblets from turkey (optional)
1large onionchopped
6cupswater
2celery stalks with leaveschopped
3fresh sprigs parsley
1bay leaf
Gravy
1/4cupbutter
6tablespoonsflour
1/4cupwhipping cream
3/4teaspoonminced fresh rosemary
1/2teaspoonminced fresh tarragon
1/4cupport
salt & pepper to taste
Turkey
14poundturkey
1 1/2tablespoonminced fresh rosemary
1 1/2tablespoonminced fresh tarragon
1 1/2teaspoonsalt
1/2teaspoonpepper
1/2large onioncut into chunks
1stick butterroom temperature
Instructions
Broth
Heat oil in heavy large saucepan over medium heat add turkey thighs, neck and onion and cook until brown, about 15 minutes.
Add giblets (if using) and remaining ingredients. Bring to boil, skimming surface occasionally. Reduce heat to low, cover partially and reduce to 5 cups, about 1 hour. Strain.
Can be made 1 day in advance. Cover and refrigerate.
Gravy - make ahead option
Melt butter in large sauce pan, then add flour to make roux. Stir over medium low heat 2 minutes. Gradually whisk in turkey broth. Bring to boil, stirring frequently. Cook until thickened, about 2-5 minutes. Add cream and herbs, simmering until slightly thickened, about 2 minutes. Stir in Port and season to taste with salt and pepper. Refrigerate covered, if making in advance, then rewarm gently prior to serving.
Turkey
Optional Air Dry Process: One day before roasting turkey, remove turkey from package. Rise, drain and pat dry (inside and outside) with paper towels. Place on a baking sheet and refrigerate UNCOVERED, overnight. This helps ensure a crisp skin and makes it much easier to rub the butter mixture into the skin.
1 hour prior to cooking, place turkey on counter to bring closer to room temperature. Then pat as dry as possible with paper towels. NOTE: even if you did not air day overnight, still pat dry again to remove excess moisture on skin.
Preheat oven to 325 degrees. Combine herbs, salt & pepper in a small bowl. Place 1/2 of herb mixture in a separate bowl and mix with stick of butter.
Rub the remaining 1/2 of herb mixture inside of turkey. Place onion in cavity.
Place turkey in roasting pan, tucking wings under body. Tie legs with kitchen string to hold shape.
Separate skin carefully from breast area and rub some of the butter directly on the meat. Rub remaining butter over surface of turkey skin.
Place turkey on a rack in a large roasting pan and cover loosely with foil. Remove foil, after 1 hour. Roast turkey for a total of 2 hours.
Increase heat to 425 degrees. Remove foil, baste with additional butter, or pan drippings, and roast for approximately 45 additional minutes, or until the temperature reaches 165 degrees. NOTE - do not trust the pop-up meat thermometer!
Let turkey rest for 15 minutes, covered with foil, prior to carving. NOTE: this may sound like a long resting period, but it is essential for drawing the juices back into the meat.