JOËL ROBUCHON'S ROAST TURKEY
Steps:
- Remove the turkey and butter from the refrigerator 1 hour prior. Put turkey into Dutch oven,add the onion, carrot, bouquet garni, clove, neck (cut in half), giblets and wing tips. Pour the broth over and cover pot with aluminum foil. Cover if lid doesn't fit, make sure the foil is snug around rim) cook over low heat for 35 minutes. * Remove the turkey and put on a deep platter. With a slotted spoon, remove the vegetables and giblets. Pour most of the broth into a small saucepan, leaving a little in the large pot. * Spread softened butter over the turkey, adding any extra to the pot. Season with salt and pepper. wrap the ends of the drumsticks with aluminum foil. Put turkey back into the large pot on its side, along with the vegetables and giblets. Pour any juices that collected under the turkey into the saucepan of broth. * Put turkey, uncovered, into oven. Set temperature to 400 degrees (the oven should not be preheated) cook until a thermometer in the thickest part of the thigh registers 165 degrees, about 1 hour and 40 minutes. Start by roasting the turkey for 40 minutes on the first side, then 40 minutes on the second side, 10 minutes on its back, and finally 10 minutes on its breast, turning the turkey with sturdy tongs. Baste the turkey with its cooking juices at least once every 30 minutes. * When you turn the turkey on its back (after 1 hour and 20 minutes), prepare the sauce: Bring the small saucepan to a boil and simmer for 20-25 minutes, or until the turkey comes out of the oven. * When turkey is cooked, remove to platter. Put vegetables on platter, discard the clove and the bouquet garni. * Spoon as much fat out of the turkey pot as possible. Keep brown cooking juices. Pour broth from the small saucepan into the large pot and boil for 10 minutes. Put sauce through a fine strainer and serve on top of the carved turkey or on the side
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