Elevate your turkey with this flavorful herb butter, infusing each bite with aromatic herbs and rich, buttery goodness for a memorable meal.
Steps
1. Melt butter in a large skillet over medium-high heat.
2. Cook turkey necks and/or wings until deeply browned, turning occasionally.
3. Add chopped onions, carrots, and celery; cook until vegetables are deeply browned.
4. Pour in chicken broth and bring to a boil, scraping up browned bits.
5. Reduce heat and simmer until liquid is reduced by half.
6. Strain through a sieve, pressing solids to extract liquid; discard solids.
7. Mix softened butter with chopped rosemary, sage, tarragon, and thyme. Season with salt and pepper.
8. Preheat oven to 425°F and prepare the turkey by loosening skin over breast.
9. Rub herb butter under turkey skin and stuff the cavity with herbs and butter.
10. Tie turkey legs with twine and tuck wing tips under.
11. Rub remaining herb butter over the turkey and season with salt and pepper.
12. Roast turkey at 425°F for 20 minutes, then reduce oven to 350°F.
13. Baste turkey and add chicken broth and butter at intervals, tenting with foil.
14. Roast until thermometer reads 175°F at thickest part of the thigh.
15. Let turkey rest for 30 minutes after transferring to a platter.
16. Strain pan juices and whisk with gravy base.
17. Make a roux by melting reserved herb butter and adding flour; cook until golden brown.
18. Gradually whisk in pan juice mixture, bring to a boil, then simmer until reduced.
19. Carve turkey and serve with gravy.
Ingredients
- Unsalted butter
- Turkey necks and/or wings
- Onions
- Carrots
- Celery stalks
- Low-sodium chicken broth
- Rosemary (finely chopped and sprigs)
- Sage (finely chopped and sprigs)
- Tarragon (finely chopped and sprigs)
- Thyme (finely chopped and sprigs)
- Kosher salt
- Freshly ground pepper
- Turkey (14–16-lb.)
- All-purpose flour
Nutritional Values
Calories: N/A | Total Fat:
N/A | Saturated Fat: N/A | Cholesterol:
N/A | Sodium: N/A | Total Carbohydrates:
N/A | Dietary Fiber: N/A | Sugars:
N/A | Protein:
FAQ
- What makes Tom Colicchio’s herb-butter turkey unique?
- The recipe enhances the turkey’s flavor using fresh herbs and a homemade gravy base, which adds depth and richness to the dish.
- Can I prepare the gravy base ahead of time?
- Yes, the gravy base can be made up to two days in advance and stored in the refrigerator, or even a few weeks ahead if frozen.
- What is the role of turkey necks and wings in this recipe?
- Turkey necks and wings are used to add extra flavor and collagen to the gravy base, contributing to its rich texture.
- How do I ensure the turkey is flavorful and moist?
- Baste the turkey regularly during roasting and use the herb butter both under the skin and on the outside to infuse flavor and retain moisture.
- What temperature should the turkey reach to be fully cooked?
- The turkey should reach 175°F in the thickest part of the thigh to ensure it is fully cooked.
- How do I make the gravy after the turkey is cooked?
- After resting the turkey, strain the pan juices, mix them with the gravy base, and thicken with a roux made from herb butter and flour.
- What herbs are used in the herb butter for this turkey recipe?
- The herb butter includes finely chopped rosemary, sage, tarragon, and thyme, along with sprigs for stuffing the turkey.
- Is there a specific order for basting the turkey during roasting?
- Yes, initially roast the turkey at a high temperature, then reduce the heat and continue basting with chicken broth and butter at intervals to maintain moisture.
- How should I prepare the turkey before roasting?
- Rinse and dry the turkey, loosen the skin to apply herb butter under it, season the cavity, and tie the legs before placing it on a roasting rack.
- What side dishes pair well with this herb-butter turkey?
- – Serve the turkey with cranberry sauce or relish, stuffing, and your favorite vegetable side dishes.
Tips
- Prepare the gravy base in advance, up to two days ahead, to save time on the day of cooking.
- Use turkey necks and wings for the gravy base to add extra flavor and collagen, enhancing the richness of the gravy.
- When browning the turkey parts and vegetables for the gravy base, ensure they are deeply browned to maximize flavor.
- Strain the gravy base through a fine-mesh sieve, pressing on solids to extract all liquid, for a smooth consistency.
- Season the herb butter generously with salt and pepper to enhance the overall flavor of the turkey.
- Loosen the turkey skin gently and apply herb butter underneath for moist and flavorful breast meat.
- Stuff the turkey cavity with fresh herb sprigs and unsalted butter for added aroma and taste.
- Baste the turkey regularly with pan juices to keep it moist and enhance flavor.
- Let the turkey rest for 30 minutes after roasting to ensure the juices redistribute, making the meat juicier.
- When making the gravy, whisk the roux until golden brown before adding the pan juices and gravy base for a smooth and well-flavored sauce.