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Herb Butter-Roasted Turkey and Gravy

From

October/November 2007

Herb Butter-Roasted Turkey and Gravy

We wanted to develop a foolproof Herb Butter-Roasted Turkey and Gravy recipe that allowed the herb flavor to shine through. Roasting the turkey at a gentler temperature helped it cook more evenly without flipping and allowed the butter to brown without scorching. We found that herbes de Provence imparted complex flavor to our recipe without any unpleasant pungency. To improve the flavor of the herb-butter mixture even more, we added grated lemon zest and replaced the salt with packaged chicken bouillon. To build the flavor for the gravy, we added chicken broth, white wine, and aromatic vegetables to the roasting pan; as the bird cooked, the drippings fell into the broth mixture and infused it with intense flavor. After thickening the gravy with flour, we added a bit of fresh parsley, thyme, and rosemary for a vibrant, floral punch that perfectly complemented the deep herbal taste of our Herb Butter-Roasted Turkey and Gravy.

Serves 10 to 12

We recommend using a frozen Butterball turkey-they are injected with a salt solution that helps them stay moist-but kosher or brined "natural" turkeys also work well. Any chicken bouillon will work here, but Better Than Bouillon, a concentrated paste, is our favorite.

Ingredients

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