Hy-Vee Recipes and Ideas

Directions

1. Step1
   For herbed butter, combine 8 tablespoons butter, thyme, tarragon, rosemary, sage and paprika in small bowl; season with salt and pepper; set aside.
2. Step2
   Preheat oven to 325 degrees.
3. Step3
   Starting at the neck, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan.
4. Step4
   Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter, thyme sprigs and rosemary sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
5. Step5
   Roast according to package instructions. A 14- to 16-pound turkey will take 3 1/2 to 4 hours to roast or when the temperature with a meat thermometer is 180 degrees in thigh and 165 degrees in breast. When the turkey is about two-thirds done cooking, loosely cover breast and top of drumsticks with foil to prevent overcooking.
6. Step6
   Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. The breast temperature will continue to rise to 180 degrees as it rests.
7. Step7
   For gravy, pour pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Cook shallot and garlic until shallot is soft.
8. Step8
   Meanwhile, make a paste with remaining 3 tablespoons butter and flour in a small bowl, set aside. Add chicken stock to the roasting pan and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in flour mixture. Boil until sauce thickens, 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic. Serve with turkey.