Butter-Basted Roast Turkey with
2 1/2 cups plus 2 tablespoons low-sodium chicken broth
1 cup (2 sticks) unsalted butter
2 teaspoons salt
1 1/4 teaspoons fresh-ground pepper
2 sprigs plus 1 teaspoon fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 12-pound fresh turkey, rinsed and patted dry
6 carrots, peeled and cut into 2-inch pieces
3 onions, peeled and quartered
1/2 cup red wine
1/2 pound assorted wild mushrooms, sliced
1 teaspoon minced fresh sage
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1. Make basting liquid: Combine 1 cup
chicken broth, the butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme sprigs,
rosemary and bay leaf in a small saucepan over medium heat. Once the butter
melts, reduce the heat to low and keep the mixture warm.
2. Prepare the turkey: Preheat oven to 325° F. Season the turkey cavity and skin
with 1 teaspoon salt and 1/2 teaspoon pepper. Truss the turkey and place breast
side up in a roasting pan fitted with a wire rack. Arrange the carrots and
onions around the bottom of the pan, place in the oven and roast for 30 minutes.
Baste the turkey with the basting liquid, covering all surfaces. Continue to
roast, basting every 30 minutes, until a thermometer inserted into the thigh
meat reads 175° F -- about 3 hours. Remove the turkey from oven, reserve pan
drippings and let rest 30 minutes before carving.
3. Make the gravy: Pour the drippings and solids from the roasting pan into a
measuring cup. Skim off any fat, reserving 2 tablespoons. Return the drippings
and the solids to the pan and place over medium-high heat. Stirring constantly,
add the red wine and cook until any bits of vegetable or meat are loosened from
the bottom of the pan -- about 2 minutes. Strain, discard solids and set aside.
Heat the reserved fat in a large saucepan set over medium-high heat and sauté
the mushrooms until cooked through -- about 8 minutes. Add the strained
drippings, 1 1/2 cups of chicken broth, 1 teaspoon thyme, sage, remaining salt
and pepper. Cook over medium heat until slightly reduced -- about 10 minutes.
Combine the remaining chicken broth and cornstarch in a small bowl and stir
until the cornstarch is dissolved. Stir the cornstarch mixture into the gravy
and continue to cook until slightly thickened -- about 2 minutes. Stir in the
fresh lemon juice and serve warm.