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Giada De Laurentiis's Turkey Recipe with Citrus & Herbs

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Ingredients
  

The Turkey:

  • 1 14 to 15-pound turkey, neck and giblets reserved
  • 1 orange cut into wedges
  • 1 lemon cut into wedges
  • 1 onion cut into wedges
  • 6 fresh rosemary sprigs
  • 6 fresh sage sprigs
  • 6 fresh oregano sprigs
  • 7 tablespoons unsalted butter
  • 2 tablespoons Herbes de Provence
  • 1 tablespoon olive oil
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons freshly ground black pepper

The Gravy:

  • 6 cups canned low-salt chicken broth approximate amount
  • ⅓ cup all-purpose flour
  • 1 tsp poultry seasoning optional

The Roasting Rack:

  • 4-5 large whole carrots, washed (peeled is optional)
  • 4-5 large celery stalks washed
  • 1 medium onion chopped into large chunks
  • 1 medium red apple chopped into large chunks
  • 1 lemon cut into wedges
  • 1 orange cut into wedges
  • 3-4 whole garlic cloves peeled

Instructions
 

Prepare the Turkey

  • Position your oven rack in the lowest third of the oven and preheat to 400°F.
  • Rinse the turkey and pat it dry with paper towels.
  • Instead of using a wire roasting rack, place whole celery and carrot stalks in the bottom of your roasting pan. Arrange the garlic cloves, onion, apple, orange, lemon wedges, and the giblets around the turkey. These will impart incredible flavors to the drippings.

Stuff and Season

  • Fill the turkey's main cavity with orange and lemon wedges, onion, and 2 sprigs of each herb. Tie the turkey legs together with kitchen twine to maintain their shape.
  • In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the herbes de Provence, olive oil, salt, and pepper. Gently rub this mixture all over the turkey, including between the breast meat and the skin. This step locks in moisture and flavor.

Roast the Turkey

  • Cover the turkey breast loosely with foil to prevent it from over-browning. Place the turkey in the oven and roast for 20 minutes.
  • Remove the pan, pour in 3 cups of chicken broth, and scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
  • Roast for another 40 minutes. Then, reduce the oven temperature to 350°F, remove the foil, and pour another cup of broth into the pan.

Baste for Perfection

  • Continue roasting the turkey, basting every 30 minutes with the pan juices. This step ensures the turkey stays moist and develops a beautiful golden-brown color. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F to 175°F, or when the juices run clear. This usually takes about 1 ½ hours longer.
  • Transfer the turkey to a platter, tent it with foil, and let it rest for 30 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, making it tender and flavorful.

Making the Turkey Gravy

  • While the turkey rests, it’s time to prepare the gravy:
  • Strain the pan juices through a sieve into a large measuring cup and discard the solids. Skim off the fat from the top. (Optional- save the vegetables, fruits, and giblets in a large pot to make homemade turkey broth).
  • Add enough chicken broth to the pan juices to make 4 cups.
  • Melt the remaining 5 tablespoons of butter in a saucepan over medium-high heat. Whisk in the flour and cook for 1 minute.
  • Gradually whisk in the broth mixture. Simmer, whisking often, until the gravy thickens, about 10 minutes.
  • Taste and season with salt, pepper, and the optional poultry seasoning as needed.