Simple aromatic herbs lend gentle flavour to the meat, and a butter rub makes the skin crisp and golden.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 1998
Remove giblets and neck from turkey; reserve for stock or gravy. Place onion, celery and half each of the sage and marjoram in cavity. Tuck legs under band of skin or tie together with kitchen string. Fold skin over neck cavity; skewer to back. Twist wings under back. Place, breast side up, on greased rack in roasting pan. Combine butter, pepper and remaining sage and marjoram; brush over turkey.
Make ahead:Cover loosely with plastic wrap and refrigerated for up to 24 hours.
Roast turkey in 325°F (160°C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours or until meat thermometer inserted in thigh registers 170°F (77°C) and juices run clear when turkey is pierced. Transfer to cutting board. Tent with foil; let stand for 30 minutes before carving.
Gravy: Meanwhile, pour pan drippings into gravy strainer or large measuring cup; skim off fat, reserving 1/4 cup (50 mL). Add enough of the stock to make 3 cups (750 mL) liquid.
Pour reserved fat back into roasting pan. Using wooden spoon, stir in flour, marjoram and pepper; stir over medium heat for 1 minute. Gradually whisk in stock mixture and vinegar; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 10 minutes or until thickened. Strain into warmed gravy boat.
Nutritional facts per each of 16 servings: about
- Sodium 277 mg
- Protein 69 g
- Calories 561.0
- Total fat 28 g
- Cholesterol 206 mg
- Saturated fat 9 g
- Total carbohydrate 2 g
- Iron 33.0
- Folate 8.0
- Calcium 6.0
- Vitamin A 1.0