There will be no leftovers once this Thanksgiving roasted turkey has plated for a scrumptious holiday dinner.
|1/4 cup||(80 mL) Kosher salt|
|1 tbsp||(15 mL) Sugar|
|2 tsp||(10 mL) Freshly ground black pepper, divided|
|1||10-12 lb (4.5-5.5 Kg) Maple Leaf Prime® Whole – Canada A – Young Turkey|
|1 cup||(250 mL) Softened butter|
|2 tbsp||(30 mL) Chopped fresh parsley|
|1 tbsp||(15 mL) Dried sage|
|1 tbsp||(15 mL) Dried thyme|
|¼ tsp||(1 mL) Paprika|
|? tsp||(.5 mL) Ground cloves|
|1/3 cup||(80 mL) Flour|
|4 cups||(2 L) Chicken broth, divided|
COMBINE salt, sugar and half the pepper in a small bowl.
REMOVE giblets from inside the turkey. Rub the salt mixture all over the turkey, inside and out. Place on a rimmed baking sheet, cover with plastic wrap and refrigerate at least eight hours or overnight.
PREHEAT oven to 350°F (180°C). Move the oven rack to the lowest position. Rinse the turkey inside and out. Pat dry. Mix the butter, parsley, and remaining spices in a small bowl. Reserve 2 tbsp (30 mL) of the butter mixture to add to the gravy, place in the refrigerator. Gently loosen the skin on the breast and legs of the turkey using your fingers. Rub the butter mixture under the skin. Place the turkey breast side up on a large rack in a large roasting pan. Roast uncovered for about four hours basting with pan drippings every hour. The turkey is fully cooked when the internal temperature reads 185°F (85°C) on a meat thermometer when inserted into the thickest part of the thigh. Remove from the oven and transfer to a platter. Tent with aluminum foil and let rest for about 20 minutes before carving.
POUR the pan drippings into a medium saucepan and bring to a boil. Whisk together flour and ¾ cup (175 mL) of chicken broth until all the lumps have dissolved. Slowly whisk this into the pan drippings and gradually stir in remaining chicken broth. Bring to a boil then reduce heat and simmer for 5-10 minutes. Whisk in the reserved herb butter just prior to serving. Carve the turkey and serve with gravy.
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