Garlic Butter- and Herb-roasted Turkey
This is hands- down my single favorite holiday food. At cocktail parties, slice it thin and serve it with buns!” 1 frozen turkey, about 20 lbs., thawed 2 tsp. coarse salt 2 tsp. freshly ground pepper 3 pkgs. (3/4 oz.) fresh herb poultry blend (sage, thyme and rosemary) 1 1/2 cups butter, at room temperature 2 tsp. minced garlic 2-3 oranges, halved 1 pkg. cheesecloth 7 cups chicken broth 3/4 cup all-purpose flour Salt and pepper, to taste Pomegranates, pears and fresh sage, optional
Let turkey stand at room temperature 1 hour before roasting. Preheat oven to 425°F. Place rack in large roasting pan. Coat rack with cooking spray. Season turkey inside and out with coarse salt and pepper. Finely chop herbs from 2 packages of poultry blend; place in small bowl. Stir in 1/2 cup butter and garlic until combined.
Using hands, loosen skin from turkey breast without totally detaching skin. Rub garlic-herb butter mixture under loosened skin. Replace skin. Place orange halves and remaining herbs inside turkey. Using kitchen string, truss turkey, if desired. Place turkey, breast side up, on rack in roasting pan.
In medium pot, melt remaining 1 cup butter; cool. Open cheesecloth and fold in half crosswise. Dampen cheesecloth with water and wring out. Place cheesecloth in melted butter until absorbed. Carefully stretch cheesecloth out to folded shape (do not wring cloth) and arrange over top of turkey, including wing tips and legs.
Place turkey in oven; reduce heat to 325°. Bake, covered with cheesecloth, 1 1/2 hours. Remove from oven; baste with pan drippings to saturate cheesecloth. (It is important to keep cheesecloth moist so it does not stick to skin.) Cover turkey with foil. Bake 2 hours longer. Remove and discard foil; baste cloth with pan drippings. Bake, still covered with soaked cheesecloth, 1 3/4 to 2 hours or until meat thermometer inserted into thickest part of thigh registers 165°F (juices should run clear). Transfer turkey to carving board or platter; remove and discard cheesecloth. Cover turkey loosely with foil. Let stand 15-30 minutes before carving.
To make gravy, carefully pour drippings from roasting pan into large glass measuring cup. Let stand 10 minutes; skim fat from drippings, reserving 1/4 cup fat. Reserve remaining pan drippings. In medium pot, heat broth; keep warm. Pour reserved 1/4 cup fat into medium pot; whisk in flour. Cook, whisking, over medium heat 1-2 minutes or until bubbly. Gradually whisk in 4 cups hot broth until smooth; whisk in remaining 3 cups broth. Bring to low boil; cook, whisking frequently, until gravy is thickened. Whisk in reserved pan drippings. Pour gravy through fine wire-mesh strainer into serving bowl, discarding solids. Add salt and pepper to taste. If desired, garnish turkey with pomegranates, pears and fresh sage; serve with gravy. Makes 20 servings.