Thanksgiving Roast Turkey with Herb Butter and Pan Gravy

Method

1. Take the turkey out of the fridge 30 minutes before cooking so it roasts evenly. Preheat the oven to 190 °C for 15 min. In a small bowl, mash most of the butter with the grated garlic, thyme and sage into a soft herb butter.

   Add in this stepButter, softened 23 gGarlic cloves 2Fresh thyme leaves, chopped 1 tspFresh sage, chopped 1 tsp

   oven

2. Pat the turkey very dry all over with paper towels; dry skin turns crisp and golden. Slide your fingers gently between the skin and the meat to make a pocket without tearing the skin, push about two-thirds of the herb butter underneath and spread the rest over the skin. Season all over with most of the salt and the pepper. Wash your hands and the board well.

   Add in this stepBone-in, skin-on turkey breast (or crown portion) 800 gSalt 1⅛ tspBlack pepper 2 pinch

3. Cut the onion, carrot and celery into large chunks and spread them in a 25×20 cm roasting pan. Pour in part of the stock and set the turkey on the vegetables, skin side up; they act as a rack and flavour the pan juices for the gravy.

   Add in this stepOnion 1Carrot 1Celery stalks 1Chicken stock 140 ml

4. Roast in the oven for 55 min, spooning the pan juices over the turkey twice. If the skin browns too fast, cover it loosely with foil. Check with a thermometer pushed into the thickest part, not touching the bone: it is done at 74 °C, and the juices run clear. If it is not there yet, roast 10 minutes more and check again.

   oven

5. Move the turkey to a board, cover loosely with foil and let it rest for 10 min. The juices settle back into the meat, so it stays moist when you carve.

6. Meanwhile make the gravy. Pour the pan juices through a sieve into a jug, pressing on the vegetables, and spoon off the fat that rises to the top. Melt the remaining butter in a 18 cm saucepan over medium heat, stir in the flour and cook for 1 min 30 sec, until it smells toasty. Whisk in the pan juices and the rest of the stock a little at a time so no lumps form, and simmer for 4 min, until it coats a spoon. Season with the rest of the salt.

   Add in this stepButter, softened 7.5 gPlain flour 1½ tbspChicken stock 210 mlSalt ¼ tsp

   medium heat

7. Run a knife along the breastbone and ribcage to lift the meat off the bone in one piece, then cut it across into 1 cm slices. Serve with the hot gravy and your favourite sides, such as mashed potatoes and cranberry sauce.