Turkey with Herbes de Provence

I have been using this recipe now for years. The original recipe called for stuffing the turkey with an orange too. My family did not care for it. So I omit the orange and add celery and carrot. I also add seasoned salt and creole seasoning. All in all it makes a delicious Turkey.

Can you believe I forgot to photograph the whole turkey?

Turkey with Herbes de Provence

Adapted from: Giada De Laurentiis

Yield: 8 to 10 servings

Ingredients

1 (14 to 15-pound) turkey, neck and giblets reserved

1 lemon, cut into wedges

1 onion, cut into wedges

1 celery rib, cut into pieces

1 carrot, cut into pieces

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh oregano sprigs

6 fresh thyme sprigs

7 Tbsp unsalted butter

2 Tbsp herbes de Provence

Lawry’s Seasoned Salt

Tony’s Creole Seasoning

1 Tbsp olive oil

1 1/2 tsp freshly ground black pepper

6 cups canned low-sodium chicken broth (approximate amount)

8 oz mushrooms, sliced

1/3 cup all-purpose flour

Directions

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the lemon wedges, onion, celery, carrot and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, seasoned salt, creole seasoning, oil, and 1 1/2 teaspoons of pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add mushrooms and sauté. Add the flour and stir for 1 minute. Gradually stir in the broth. Simmer until the gravy thickens slightly, stirring often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.