Herb-Roasted Turkey

From Woman’s Day

Photo by Jonny Valiant

Active time: 20 minutes

Total time: 3 hours 45 minutes

Makes 12 main-dish servings plus leftovers

1 (12-lb.) fresh or frozen (thawed) turkey, neck and giblets removed and reserved

3 medium onions, cut into wedges

8 fresh rosemary sprigs, plus more for serving

2 Tbsp. olive oil

Kosher salt

3 medium carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

3/4 cup low-sodium chicken broth

Velvety Gravy (see recipe below)

1. Preheat oven to 375°F. Using paper towels, pat turkey dry. Stuff half of the onions and 6 sprigs rosemary into main cavity.
2. Tie legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with oil and season with 1 teaspoon kosher salt.
3. To large roasting pan, add turkey neck, carrots, celery, remaining onions and 2 sprigs rosemary. Place roasting rack in pan and put turkey on top of it.
4. Roast turkey 2 1/2 to 3 hours, or until thermometer inserted into thickest part of thigh registers 165°F. (Cover bird loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.)
5. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board or cutting board set in rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 25 minutes. Reserve pan and its contents for Velvety Gravy (see recipe below).
6. Carve turkey as desired (for a step-by-step video, visit womansday.com/carve). Garnish with fresh rosemary, if desired.

Velvety Gravy

From Woman’s Day

Photo by Jonny Valiant

Total time: 30 minutes

Makes 8 servings

Roasting pan and its contents, from Herb-Roasted Turkey

1 cup dry white wine

2–3 cups low-sodium chicken broth

4 Tbsp. (1/2 stick) unsalted butter

1/3 cup all-purpose flour

Kosher salt and pepper

Photos by Philip Friedman/Studio D

Step 1. Remove vegetables and neck from roasting pan; discard. Strain pan drippings into fat separator. Let it stand 5 minutes so fat rises to top. Pour juices at bottom into large (4-cup) measuring cup, leaving fat behind.

Photos by Philip Friedman/Studio D

Step 2. Place empty roasting pan across 2 stove burners on medium-high. Add wine and cook 1 minute, stirring and scraping up any brown bits.

Photos by Philip Friedman/Studio D

Step 3. Pour wine from roasting pan into measuring cup with pan juices. Add enough broth to make 4 cups liquid.

Photos by Philip Friedman/Studio D

Step 4. In large saucepan on medium, melt butter. Sprinkle flour over top and cook 4 to 5 minutes, whisking often, or until deep brown in color.

Photos by Philip Friedman/Studio D

Step 5. Gradually whisk in 4 cups liquid; bring to boiling. Reduce heat and simmer 8 to 10 minutes, stirring occasionally, or until thickened. Season with salt and freshly ground black pepper. Strain just before serving.