This lemon-kissed herbed turkey is equally suitable for a fancy affair or a casual family get-together. Choose a good-quality white wine to use in the gravy, and serve the rest of the bottle to guests at the table.
- Portion size 18 servings
- Credits : Canadian Living Magazine: October 2014
Lemon and Thyme Butter:
Lemon and Thyme Butter: In small bowl, stir together butter, thyme, lemon zest, salt and pepper; set aside.
Remove giblets and neck from turkey; place neck in roasting pan.Twist wings and tuck behind back. Fill turkey cavity with thyme and garlic. Place turkey, breast side up, on rack in roasting pan; rub all over with butter mixture. Roast in 325°F (160°C) oven, basting every 45 minutes, until instant-read thermometer inserted in thickest part of breast reads 170°F (77°C), about 3-1/2 hours.
Wearing oven mitts and using tongs, gently tip turkey, pouring any juices from cavity into roasting pan. Transfer turkey to platter; tent loosely with foil. Let stand for 30 minutes before carving.
Meanwhile, discard turkey neck. Pour juices from roasting pan into heatproof bowl. Skim off and discard fat; set aside. Stir wine into roasting pan; bring to boil over medium-high heat. Continue to boil for 1 minute, scraping up any browned bits from bottom of pan.
Whisk broth with flour until smooth; whisk into roasting pan along with reserved turkey juices. Bring to boil; reduce heat and simmer, whisking often, until thickened, 5 to 8 minutes. Strain into gravy dish; serve with turkey.
Tip from the Test Kitchen: Slice and refrigerate leftover turkey meat in an airtight container for up to 3 days or freeze for up to 3 weeks.
Nutritional facts Per each of 18 servings: about
- Sodium 306 mg
- Protein 48 g
- Calories 351.0
- Total fat 21 g
- Potassium 682 mg
- Cholesterol 178 mg
- Saturated fat 7 g
- Total carbohydrate 3 g
- Iron 9.0
- Folate 10.0
- Vitamin A 3.0