4 Hours 8 People
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Preheat oven to 325°F
- Remove fresh or defrosted turkey from bag.
- Remove neck from body cavity and giblets from neck cavity.
- Drain juices from cavity and blot with paper towels.
In a small bowl, mash butter with fresh herbs.
Place carrots and onions in the bottom of a shallow roasting pan. Lay turkey breast side upon them.
Rub turkey all over with herb butter, including inside the cavity. If your turkey is cold, this is going to be challenging, because the butter will stiffen as it will come in contact with the skin.
Sprinkle salt and pepper all over.
Place in centre of preheated oven.
Cook turkey at 325°F, until meat thermometer reads 180°F in thigh.
Remove turkey and carrots from roasting pan and set on a carving board to rest for 15 minutes before carving.
Leave onions in pan for gravy.
Place roasting pan on top of stove at medium heat.
Deglaze pan drippings by adding broth and wine, and simmering, whisking and scraping up browned bits at bottom of pan.
Dissolve flour in water and slowly add to pan, bringing up heat and whisking until the gravy boils and starts to thicken.
Add salt and pepper to taste.
Serve hot with turkey.