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Roast Turkey With Classic Gravy

turkey, christmas

1 turkey; about 14 pounds
1/2 cup butter; softened
2 teaspoons crumbled dried thyme
1 teaspoon crumbled dried sage
1 teaspoon coarsely ground black pepper
1 large lemon
thyme and sage sprigs
1/2 teaspoon salt
----Classic Turkey Gravy----
pan drippings from roast turkey
3 cups turkey or chicken stock
1/3 cup all-purpose flour
2 tablespoons dry sherry
1/2 teaspoon (each) salt and pepper
1/4 teaspoon dried thyme

Remove giblets and neck from turkey; reserve for stock. Rinse turkey inside and out under cold running water; pat dry inside and out. In bowl, mash together butter, thyme, sage and pepper; remove half and set aside. With zester, remove yellow rind from lemon; mash into remaining butter mixture. Starting at cavity end, insert fingers under turkey skin to loosen and lift skin from breast. Scrape lemon butter mixture under skin. With fingertips, massage skin to spread butter mixture all over breast. Cut lemon in half; insert half in each cavity, squeezing juice into cavity. Add thyme and sage sprigs to cavities. Skewer neck cavity shut. Tie legs together firmly; fold wing tips under back. Place turkey on rack in large roasting pan. Melt reserved butter mixture; brush all over turkey. Sprinkle with salt. Tent loosely with foil, tucking insides but leaving ends open. Roast in 325°F oven for 3 1/2 hours, basting every 30 minutes. Uncover and roast for 1 hour longer or until meat thermometer inserted into thickest part of thigh registers 180°F. Reserving pan juices for making gravy, transfer turkey to carving board. Tent with foil and let stand for 30 minutes before carving and serving with Classic Turkey Gravy. Classic Turkey Gravy: In roasting pan, skim fat from drippings; pour in half of the stock. Bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Reduce heat to low. In jar with tight-fitting lid, shake together remaining stock, flour, sherry, salt, pepper and thyme until blended. Pour into pan, whisking until blended; bring to boil. Reduce heat and simmer for 2 minutes, whisking often. Strain into microwaveable measure or saucepan for reheating. Serve in warmed gravy boat. Makes 4 cups Easy Turkey Stock: In 6 cups water, simmer turkey neck, gizzard and heart; 2 stalks celery, chopped; and 1 small onion, chopped, for 2 hours. Strain. Makes about 4 cups

Contributor: Canadian Living Magazine, December, 2000

Yield: 12 servings

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