A rub made of herbs, lemon zest, and garlic infuses every bite of this juicy bird.
It’s accompanied by a rich homemade gravy made from pan drippings and a touch of cream.
salt in a small bowl.
Remove giblets and neck from turkey; reserve for another use or discard.
Pat the outside and cavity of the turkey very dry with paper towels.
Place on a large rimmed baking sheet.
Push gently until most of the skin is loosened.
Repeat on the other side with the thighs and drumsticks.
Rub the butter mixture under the loosened skin, massaging it into the breast and legs.
Refrigerate the turkey, uncovered, for 4 hours.
Remove the turkey from the refrigerator and let stand at room temperature for 1 hour.
Lift the wing tips up and over the back; tuck under the turkey.
Secure the legs with kitchen string.
Roast the turkey, uncovered, for 30 minutes.
Carefully transfer the turkey to a carving board.
Reserve 1/4 cup of the pan drippings for making the gravy (discard the remainder).
Let the turkey stand for 30 to 45 minutes before carving.
Meanwhile, to prepare gravy: Heat the drippings in a large skillet over medium-high heat.
Add shallot and garlic; cook, stirring, until tender, about 3 minutes.
Whisk in wine; cook until almost evaporated, about 1 minute.
Strain the gravy through a sieve into a medium bowl.
Wipe the pan clean and return the gravy to it.
Add cream and peppercorns; cook over low heat until heated through, 2 to 3 minutes.
Carve the turkey and serve with the gravy.
Tips
Tips: If the turkey is browning unevenly, rotate it halfway through cooking.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
