Roasted Turkey with Herbes de Provence with Gravy

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1/2 cup extra virgin olive oil

3 Tbs. Herbes de Provence, divided

15ish lb. turkey, fresh or thawed

1 lemon, quartered

1 onion, peeled and quartered

2 cloves garlic

2 stalks celery, cut into 2-inch lengths

3-4 sprigs parsley

Salt and freshly ground black pepper

Warm the oil in a saucepan or in the microwave (my preferred method). When very warm, add 2 tablespoons of the Herbes de Provence. Stir well and set aside for 20 minutes to absorb the flavor.

 

Remove neck, etc., from turkey and reserve for making stock, if desired. (I sometimes cook the liver and other bits as treats for the pets, but they are very rich, so serve in relation to pet size. And if turkey puts you to sleep, you should see what this does to the pets. Simply simmer in water to cover until done. Chop into animal bite sizes.)

 

Rinse turkey inside and out and pat dry with paper towels. Rub turkey cavity with the lemon pieces and leave them inside the cavity. Place onion, garlic, celery, and parsley inside turkey together with the remaining 1 tablespoon of Herbes de Provence, and salt and pepper to taste. Close the opening with metal skewers or wooden toothpicks. Truss turkey and brush outside with olive oil and herbs. (Use butcher twine to tie the legs together and then tie the legs and wings close to the body. This helps prevent them from over-roasting and drying out.) Sprinkle with salt and pepper.

 

When ready to roast, position a rack in the lower part of the oven and preheat oven to 425 degrees. Add 1 cup water to roasting pan and place the turkey, breast down, on the roasting rack in the roasting pan. Place in the oven and bake 45 minutes, basting with oil and herbs every 15 minutes.

 

(This is the most difficult part of the recipe--turning a hot turkey over without burning yourself or making a huge mess, but cooking the turkey breast down ensures moist breasts--I promise. We used to use all manners of utensils, but a few years ago I bought two plastic oven mitts, and it’s much easier to flip the bird—no pun intended—with the mitts.) Turn turkey breast up, reduce heat to 325 degrees, and continue roasting until golden brown, basting with the pan juices every 15-20 minutes. Bake approximately 12-15 minutes per pound until breast meat registers 165 degrees and thigh meat registers 180 degrees. Test by inserting a thermometer into the thickest part of the breast or thigh without touching the bone.

 

When done, transfer turkey to a warm platter and cover loosely with a piece of aluminum foil until ready to carve. Do not wash the pan! Save the roasting pan, with pan juices, for making gravy.

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Gravy

 

Roasting pan with juices

3 tablespoons butter

3 tablespoons flour (I like Wondra flour because it’s so fine. It’s really fine.)

2 cups chicken broth

2 tablespoons sherry

Pepper

Skim the fat from the roasting pan and discard. Add at least ½ cup water to the pan, and boil for 2-3 minutes over moderate heat, scraping the pan with a non-scratching spoon or whisk. Strain the liquid into a pitcher or bowl.

 

In a large saucepan, melt the butter until it bubbles and add the flour. Stir rapidly to cook the flour, without burning it. Add the reserved pan juices and chicken broth. Whisk rapidly over medium heat until the gravy is smooth and thickened. Stir in sherry, and season to taste. (I have found that the pan juices are generally salty enough that they don’t require additional salt. You may feel differently. But bring on the pepper.)

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