Roast Turkey with Orange Herb Butter and Gravy

• Prep30 min
• Cook3 h 10 min
• Total5 h
• Serves12

Ingredients

Turkey

• 1 whole turkey, 5.5 to 6.5 kg (12 to 14 lb), thawed, neck and giblets removed
• 1 orange, quartered
• 1 yellow onion, quartered
• A few sprigs of fresh rosemary and thyme
• 500 g chicken broth (2 cups)

Orange herb butter

• Peel of 1 orange, in strips without the white part
• 2 garlic cloves
• 10 g fresh parsley leaves (1/4 cup)
• 1 tbsp fresh rosemary leaves
• 1 tbsp fresh thyme leaves
• 6 fresh sage leaves
• 170 g unsalted butter, softened (3/4 cup)
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp sweet paprika

Gravy

• 60 g fat skimmed from the pan juices, or unsalted butter (4 tbsp)
• 40 g all-purpose flour (1/3 cup)
• 600 g pan juices topped up with chicken broth (2 1/2 cups)
• Salt and ground black pepper, to taste

To garnish

• Orange wedges
• Fresh cranberries
• Sprigs of fresh rosemary and thyme

Instructions

1. Take the turkey out of the fridge 1 hour before roasting and pat it dry inside and out with paper towels. Set an oven rack in the lowest position and preheat the oven to 220°C (425°F).
2. Place the orange peel, garlic, parsley, rosemary, thyme and sage in the mixing bowl and chop 10 sec/speed 8. Scrape down the sides, add the butter, salt, pepper and paprika and mix 20 sec/speed 4.
3. Gently loosen the skin over the breast and thighs with your fingers. Spread two thirds of the butter under the skin and rub the rest over the outside. Fill the cavity with the orange, onion and herb sprigs, tie the legs together and tuck the wing tips under the body.
4. Set the turkey on a rack in a large roasting pan, pour the broth into the pan and roast in the oven for 30 minutes.
5. Lower the oven to 160°C (325°F) and roast 2 to 2 1/2 hours more, basting with the pan juices every 45 minutes. If the breast browns too fast, cover it loosely with foil; if the pan gets dry, add a little water.
6. The turkey is done when the thickest part of the breast reaches 74°C (165°F) and the thigh reaches 80°C (175°F). Move it to a platter, cover loosely with foil and let it rest 30 to 40 minutes.
7. Pour the pan juices into a measuring cup and skim off the fat. Place 60 g of the fat (or butter), the flour and 600 g of the juices topped up with broth in the mixing bowl and cook 7 min/100°C (212°F)/speed 4, until smooth and thick. Season with salt and pepper.
8. Carve the turkey, arrange it on the platter with orange wedges, cranberries and herb sprigs and serve with the hot gravy.

Tips

• Thaw the turkey in the fridge, allowing about 24 hours for every 2 kg (4 to 5 lb). A 6 kg (13 lb) turkey needs about 3 days.
• Go by the thermometer, not the clock: roasting times change with the size of the turkey and your oven.
• Bake the stuffing in a separate dish so it cooks evenly and the turkey roasts faster.
• Leftover turkey keeps 3 to 4 days in the fridge or 3 months in the freezer. Save the bones for a homemade broth.