LEMON-HERB TURKEY WITH BAY BUTTER AND GRAVY
Bay leaves, rosemary, and lemon zest are tucked under the skin of this turkey and gently perfume the meat with a fragrant, floral flavor. Then the roast turkey is set on fresh bay branches for a dramatic presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h45m
Number Of Ingredients 10
Steps:
- In a bowl, combine butter and 3 tablespoons salt. Lightly pound bay leaves and two-thirds of rosemary in a mortar-and-pestle (or roll over a few times in a sealed plastic bag with a rolling pin), keeping leaves intact.
- Using your fingers, separate turkey skin from breasts and legs. Rub half of butter mixture under skin. Tuck bay-rosemary mixture and lemon zest evenly under skin. Season both cavities with salt; stuff with all but 3 sprigs thyme and all but 3 sprigs remaining rosemary. Rub outside of turkey all over with remaining butter mixture. Transfer turkey to a roasting pan lined with a rack and refrigerate, uncovered, at least 24 hours and up to 2 days. Bring to room temperature 1 to 2 hours before roasting.
- Preheat oven to 350°F, with rack in lower third. Prick whole lemons all over with the tines of a fork. Stuff 2 lemons into larger cavity, along with 1 head garlic; tie legs with kitchen twine. Stuff remaining lemon into neck cavity. Pour 1 cup stock into pan. Add remaining 1 head garlic.
- Roast turkey 1 hour. Continue roasting, basting every 20 minutes, until a thermometer inserted in thickest part of thigh (near but not touching bone) registers 165°, 1 hour, 30 minutes to 2 hours, 30 minutes more, depending on size. If pan becomes dry during roasting, add more stock, 1/2 cup at a time. Transfer turkey to a carving board or platter; let stand at least 20 minutes before carving.
- Meanwhile, remove rack from pan. Tilt pan and skim excess fat from drippings (or use a fat separator). Place pan across 2 burners. Carefully remove lemon from neck cavity and squeeze 1 to 2 tablespoons juice into drippings; squeeze cloves of roasted garlic from pan into drippings. Add remaining rosemary and thyme sprigs. Bring to a simmer over medium-high heat. Add 2 cups stock; boil until reduced by half and thickened slightly, 6 to 7 minutes. Season with salt and pepper and more squeezes of lemon juice to taste. Strain gravy through a fine-mesh sieve into a bowl. Carve turkey and serve with gravy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
