Thankgiving Turkey
Active Time 1 hour Total Time 4 hours 15 minutes This easy herb-butter turkey recipe exemplifies chef Tom Colicchio’s approach—he’s all about amplifying and accentuating the flavor of a few simple ingredients. Here, a handful of fresh herbs and a homemade gravy base boost your standard Thanksgiving turkey into a main course that has even turkey haters coming back for seconds and thirds. (Be careful, your mashed potatoes may feel jealous.) The gravy base is part of what sets this herb-butter turkey recipe apart from the rest. Stealing from the technique of consommé, in which you simmer meat in unseasoned stock for maximum savoriness, turkey necks and wings contribute extra flavor and all-important collagen to basic low-sodium chicken broth. The resulting base reduces into a satisfyingly rich gravy, especially when combined with the pan drippings. You can make the gravy base a few days in advance and keep it in the fridge, or even a few weeks beforehand if you freeze it. The bird doesn’t require much day-of work (which means it’s perfect for holiday entertaining), but you will need to do some basting. Consider this a benefit instead of extra work—you’ll get more time to appreciate your masterpiece. Serve with cranberry sauce or relish, plus your favorite stuffing and vegetable side dishes. You just might find yourself without any leftover turkey when the evening’s done. Ingredients 8 servings Gravy Base 2 Tbsp. unsalted butter 2 lb. turkey necks and/or wings 2 medium onions, coarsely chopped 2 medium carrots, peeled, coarsely chopped 4 medium celery stalks, coarsely chopped 6 cups (or more) low-sodium chicken broth Turkey 1 cup (2 sticks) unsalted butter, room temperature, divided 2 tsp. finely chopped rosemary, plus 5 sprigs 2 tsp. finely chopped sage, plus 5 sprigs 2 tsp. finely chopped tarragon, plus 5 large sprigs 2 tsp. finely chopped thyme, plus 15 sprigs Kosher salt, freshly ground pepper 1 14–16-lb. turkey 4 cups low-sodium chicken broth, divided ¼ cup all-purpose flour Gravy Base Step 1 Melt 2 Tbsp. unsalted butter in a large deep skillet over medium-high heat. Cook 2 lb. turkey necks and/or wings, turning occasionally, until deeply browned, 12–15 minutes. Add 2 medium onions, coarsely chopped, 2 medium carrots, peeled, coarsely chopped, and 4 medium celery stalks, coarsely chopped, and cook, stirring occasionally, until vegetables are deeply browned, 12–15 minutes. Pour in 6 cups low-sodium chicken broth and bring to a boil, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until liquid is reduced by half, 40–50 minutes. Step 2 Strain through a fine-mesh sieve into a heatproof large measuring glass and press on solids to extract any liquid; discard solids. Add more broth if needed to measure 4 cups. Do ahead: Gravy base can be made 2 days ahead. Let cool; cover and chill. Reheat over medium, stirring occasionally, until warmed through. Turkey Step 3 Mix ½ cup (1 stick) unsalted butter, room temperature, 2 tsp. finely chopped rosemary, 2 tsp. finely chopped sage, 2 tsp. finely chopped tarragon, and 2 tsp. finely chopped thyme in a small bowl to combine. Season with kosher salt and freshly ground pepper. Transfer 2 Tbsp. herb butter to another small bowl and set aside for gravy.
Place a rack in lowest position in oven; preheat to 425°. Rinse one 14–16-lb. turkey inside and out; pat dry with paper towels. Starting at neck end, slide your fingers between skin and breast to loosen skin. Rub 4 Tbsp. herb butter over breast meat under skin. Place turkey on a roasting rack set inside a large roasting pan. Season cavity generously with salt and pepper, then stuff with 4 Tbsp. unsalted butter, room temperature, 5 rosemary sprigs, 5 sage sprigs, 5 tarragon sprigs, and 15 thyme sprigs. Loosely tie legs together with kitchen twine; tuck wing tips under. Rub remaining herb butter over outside of turkey; season generously with salt and pepper.
Roast turkey 20 minutes. Reduce oven temperature to 350° and roast 1 hour, pouring 1 cup low-sodium chicken broth over turkey and adding 1 Tbsp. unsalted butter to pan halfway through. Baste turkey with pan juices, pour another 1 cup low-sodium chicken broth over, and add another 1 Tbsp. unsalted butter to pan. Tent turkey loosely with foil and continue to roast, basting with pan juices and adding 1 cup low-sodium chicken broth and 1 Tbsp. unsalted butter every 45 minutes, until an instant-read thermometer inserted into the thickest part of a thigh registers 175°, 1¾–2 hours longer. Transfer turkey to a platter and let rest 30 minutes.
While the turkey rests, strain pan juices into a medium bowl and whisk in gravy base. Melt reserved 2 Tbsp. herb butter in a large saucepan over medium heat. Sprinkle ¼ cup all-purpose flour and cook, whisking constantly, until roux is golden brown, 5–7 minutes. Whisking constantly, gradually pour in pan juice mixture and bring to a boil. Reduce heat and simmer, whisking often, until gravy is reduced to about 4½ cups, 8–12 minutes. Season with salt and pepper.
Carve turkey and serve with gravy alongside. |