Perfect Roast Turkey With Pan Gravy
|Orange||1 , cut in quarters|
|Unsalted butter||1 Tablespoon, melted|
|Dried fines herbes||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Low sodium chicken broth||3 Cup (48 tbs)|
1. Remove turkey from refrigerator and let stand at room temperature (70°F or cooler) for 1 1/2 hours.
2. Heat oven to 400°F. Place turkey in a large roasting pan and insert orange quarters into cavity. Brush with melted butter and citrus marinade, and sprinkle with herbs, salt, and pepper. Roast for 2 hours at 400°F. Reduce temperature to 350°F and roast until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F about 1 hour longer. Transfer turkey to a large platter.
3. Skim fat from pan juices. In a measuring cup, stir together flour and 1 cup broth. Place roasting pan on stove over medium-high heat. Add broth mixture to pan and cook, whisking, until thick. Whisk in remaining broth and bring to boiling, then keep whisking 5 minutes longer. Season to taste with salt and pepper. Carve turkey and serve with gravy.