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From the chill of fall’s arrival to freshly chopped thyme, one can always tell when Thanksgiving is just around the corner. This year, as Thanksgiving Day rests later in the month of November, we have grown particularly hungry for this festive feast. Thankfully, Executive Chef Michelle Weaver of the Charleston Grill has just the recipe to help us indulge in the most important item of the evening, the Thanksgiving turkey.

Herb-Roasted Turkey

Ingredients
Unsalted butter, softened
Chopped fresh rosemary
Chopped fresh thyme
Chopped fresh sage
Kosher salt
Black pepper
Fresh turkey
Lemons, quartered
Small onions, peeled and quartered
Quantity
2 sticks (1/2 lb.)
2 tbs.
2 tbs.
1/4 cup
2 tbs.
2 tsp.
1 (14 lb.)
2
2

 

The Gravy

Ingredients
Unsalted butter
All-purpose flour
Turkey stock or low-sodium chicken stock
Turkey-pan drippings, fat skimmed off
Chopped fresh thyme
Chopped fresh sage
Chopped fresh rosemary
Kosher salt
Cracked black pepper
Quantity
5 Tbs.
1/2 cup
1 qt.
1½ cups
1 tsp.
1 tsp.
1 tsp.
1 tsp.
1½ tsp.

 

Directions for the turkey:

Preheat oven to 400°F. Mix butter, herbs, salt and pepper into a paste and set aside.

Clean the turkey and pat dry. Smear butter paste over the outside and inside of the turkey. Stuff the lemons and onions inside. Tuck the wing tips under and tie the legs together with kitchen twine.

Place a roasting rack inside a large roasting pan. Set turkey on roasting rack, breast-side up and uncovered. Place it in the oven and roast for one hour. Using a turkey baster, collect some of the drippings from the roasting pan and baste the turkey with the drippings. Rotate the pan 180 degrees and reduce the heat to 325°F. Continue to roast the turkey until the internal temperature reaches 165°F when testing in the thigh, about two more hours, basting it every half hour and occasionally turning the pan for even browning. Remove turkey from the oven and let it rest for at least 30 minutes before carving.

Directions for the gravy:

Heat the butter in a medium saucepan over medium-high heat. When the butter begins to foam, whisk in the flour. Continue to whisk until the flour is incorporated. Cook for two minutes, whisking as needed to prevent clumping. Slowly whisk in the stock and drippings.

Continue to whisk until the gravy comes to a simmer. Whisk in the herbs. Cook to desired thickness, about 15 minutes. Whisk in the salt and pepper. Pour into a gravy boat and serve.

Photo by: Charleston Magazine