Herb Roasted Turkey With Giblet Gravy
|Yellow onion||10 Ounce, quartered (1 Large Sized)|
|Garlic||4 Clove (20 gm)|
|Brined turkey||16 Pound (Made With Juniper Brine)|
|Unsalted butter||3⁄4 Cup (12 tbs), melted (1 1/2 Stick)|
|Kosher salt||2 Teaspoon|
|Ground pepper||To Taste|
|Giblet gravy||1 Cup (16 tbs)|
Position an oven rack on the second-lowest level in the oven.
Preheat the oven to 500°F.
Have ready a large roasting pan with a roasting rack, preferably, V-shaped, set in the pan.
Place the onion, garlic, 4 of the sage leaves, the 4 sprigs of thyme, and the sprigs of parsley inside the chest cavity of the turkey.
Mince the 8 remaining sage leaves and combine them with the 2 tablespoons of thyme leaves and 1/2 cup of the melted butter in a small bowl.
At the top of the turkey breast, slide your fingers back and forth under the skin to separate it from the breast meat, creating a pocket over the entire breast.
Pour the herb-butter mixture inside this pocket.
Use a pastry brush to brush the turkey with the remaining 1/4 cup of butter.
Season the turkey with salt and a few grinds of freshly ground pepper.
Place the turkey, breast-side down, on the roasting rack.
Add 1 cup of water to the pan.
Roast for 30 minutes.
Lower the oven temperature to 350°F.
Baste the turkey with the pan juices, and roast an additional 30 minutes.
Remove the turkey from the oven.
Use oven mitts covered with aluminum foil, or wads of paper towels, and turn the turkey breast-side up.
Baste with the pan juices, and then return the turkey to the oven.
Continue to roast the turkey, basting occasionally.
The turkey is done when an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh.
When the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done.
(Roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) While the turkey is roasting, make the Giblet Gravy.
When the turkey is done, transfer it to a carving board or serving platter, and cover the breast loosely with aluminum foil.
Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.