Roast Turkey with Compound Herb Butter and Marsala

Roasted Turkey with Compound Herb Butter and Marsala



Fourteen pound fresh or frozen turkey

kosher salt and freshly ground black pepper

Bell's seasoning

1 medium onion

4 carrots

3 ribs celery

8 T. (1 stick) unsalted butter at room temperature

2 T. marsala

sprig fresh sage

several sprigs fresh rosemary

sprig fresh thyme

1 bay leaf



Gravy

3 cups turkey or chicken stock (low sodium)

4 T. unsalted butter

1/4 cup all-purpose flour

2 T. chopped parsley

1 T. finly chopped sage

1 tsp. chopped thyme





1. If you are using a frozen turkey, defrost the bird in the refrigerator. Leave at least 3 days to defrost completely. Do not defrost outside the refrigerator because this may cause harmful bacteria to form.



2. After removing the turkey from the brine, pat the turkey dry. and season the inside of the cavity with salt pepper and Bell's seasoning. Let the turkey stand at room temperature for 1 to 1 1/2 hours before cooking.



3. Position the rack in the lower third of the oven and preheat to oven to 425 degrees



3. To make the compound butter, in a bowl of an electric mixer, beat the butter, herbs, salt, pepper, bells seasoning and marsala until smooth, 1 to 2 minues.



4 Place your fingers gently under the breast skin making sure you do not tear the skin. Move your fingers down to the thigh. Spread 2/3 of the butter mixture under the skin and the remaining butter mixture on the outside of the turkey.



5. Place the carrots, celery and onion on bottom of pan and place turkey, breast side down over the vegetables. The vegetables will add to the flavor of the gravy. Roast for 25 minutes and reduce the heat to 325 degrees. Because you brined the bird, constant basting is not necessary. After 2 1/2 hours, test for doneness; an instant read thermometer inserted between the leg and thigh will register 170-175 degrees when done. The breast should register 165 degrees and the thighs, 175 degrees.



6. Tilt the turkey to drain all the juices from the cavity into the roasting pan. Transfer the turkey to a carving board and let it rest for 20 to 40 minutes before carving.



7, Make the gravy: Skim the fat from the drippings on the roasting pan. Set the pan over high heat and add 3 cups chicken broth, bring to a boil. Add the turkey stock and cook for 2 minutes, scraping up the brown bits from the bottom of the pan.



8. In a medium saucepan, melt the butter, add the flour and cook over moderate heat until smooth, about 2 minutes. Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend. Bring the gravy to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parsley, sage and thyme and season with salt and pepper to taste. Pour the gravy into a small pitcher and serve the gravy