This video by Giada De Laurentiis will teach you how to make the perfect roasted turkey for Thanksgiving! This turkey is basted in herbed butter and stuffed with citrus and fresh herbs. You can start the turkey one day ahead if needed. A 15 lb turkey will yield about 8-10 servings.
- 1 15 lb Turkey
- 1 orange cut into wedges
- 1 lemon cut into wedges
- 1 onion cut into wedges
- 6 fresh Rosemary sprigs
- 6 fresh Sage sprigs
- 6 fresh Oregano sprigs
- 7 tablespoons unsalted butter
- 2 tablespoons herbes de Provence
- 1 tablespoon olive oil
- 1 1/2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 6 cups chicken broth
- 1/3 cup ap flour
- Preheat oven to 400 F. Position the rack at the lowest part of the oven.
- Rinse the whole turkey with tepid water and pat it dry with a towel.
- Place the turkey on a wire rack inside a rimmed roasting pan.
- Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb inside of the turkey.
- Tie the legs of the turkey together.
- In a saucepan, melt 2 tablespoons of butter with the herbs de Provence, oil and salt and pepper to taste. Thoroughly rub the herbed butter mixture all over the turkey. Note: This part of the recipe can be prepared 1 day ahead. Cover the turkey and refrigerate. Let stand at room temperature 30 minutes before roasting.
- Cover the turkey breasts with foil and roast for 20 minutes.
- Remove the turkey from the oven and pour 3 cups of broth into the turkey pan and stir, then add the remaining sprigs of fresh herbs and roast the turkey for 40 minutes.
- After the 40 minutes, reduce the oven temperature to 350 F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until the internal temperature reaches 165 F. Note: Baste the turkey occasionally while roasting using the broth in the pan.
- Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper to taste.
- Serve the turkey with the gravy! Happy Thanksgiving!