Roast Turkey

Serve with 3 Herb Gravy (recipe below).

1. Place bird in a roasting pan (after brining; see below).
2. Place slivered shallots in bird.
3. Rub with olive oil and spices.
4. Bake in a 400 degree oven for 1 hour, basting at least 3 times.
5. Turn oven down to 350 and continue roasting until internal temperature is 165 degrees; about 3- 31/2 hours. Baste frequently.
6. When internal temperature is 165, remove turkey from oven and let sit about 15 minutes before carving.

Turkey Brine

1. Mix all ingredients in a large container.
2. Clean turkey, remove giblets and neck, and rinse thoroughly.
3. Place turkey in brine, cover and let marinate for 24 hours.
4. Rinse bird again thoroughly.

3 Herb Gravy

1. Make a slurry with 1/2 cup flour and 1/2 cup chicken stock. Set aside.
2. Place olive oil in a sauce pan.
3. Sauté shallots until clear, about 3 minutes.
4. Deglaze the saucepan with Madeira by pouring the liquid into the hot pan and scraping down the shallots. Let cook down about 2 minutes.
5. Add chicken stock and herbs.
6. Add slurry and whisk until there are no more lumps.
7. Bring up to a boil and turn down to a simmer.
8. Stir occasionally so gravy does not stick on the bottom of the pan and create a burnt flavor. (If the bottom does start to burn, simply place gravy in a new pan and continue.)
9. Cook for about 1 hour on low heat.
10. Season with sea salt and pepper.
11. You can add turkey drippings to gravy as well.

 

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