This recipe offers a delightful twist on the classic roast turkey, featuring a flavorful herb butter and a rich onion balsamic gravy.
Preheat your oven to 325°F.
Ensure the oven is fully preheated before placing the turkey inside for even cooking.
Rinse the turkey inside and out, then pat it dry with paper towels.
Drying the turkey helps achieve a crispy skin during roasting.
Place the turkey on a rack in a roasting pan. Season the cavities with salt and pepper.
Seasoning the cavities ensures the flavor penetrates the meat from the inside.
Melt the butter in a saucepan and mix in the rosemary, sage, salt, and pepper.
Use fresh herbs for a more aromatic and flavorful butter.
Brush the herb butter all over the turkey, ensuring even coverage.
Coating the turkey evenly helps lock in moisture and flavor.
Tuck the wing tips under the turkey and tie the legs together with kitchen twine.
Tying the legs helps the turkey cook evenly and maintain its shape.
Roast the turkey in the oven, basting with pan juices every 20 minutes, until the internal temperature reaches 180°F.
Use a meat thermometer to ensure the turkey is cooked to the correct temperature.
In a skillet, sauté the onions until golden, then add the flour and cook for 1 minute.
Cooking the flour removes its raw taste and helps thicken the gravy.
Gradually whisk in the chicken broth and balsamic vinegar, then simmer until thickened.
Whisking continuously prevents lumps in the gravy.
Serve the turkey with the prepared gravy on the side.
Garnish the turkey with fresh herbs for an elegant presentation.
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