Karen's Butterflied Turkey With Herb Glaze & Gravy
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| 1 turkey 12-14 lbs, neck and giblets removed and reserved | |
| 6 cloves | garlic, minced |
| 1/4 cup | minced shallots |
| 1/3 cup | minced fresh flathead parsley, plus 2 sprigs for stock |
| 3 T | minced fresh oregano |
| 3 T | minced fresh Rosemary, plus sprigs for garnish |
| 3 T | Dijon mustard |
| 3 T | fresh lemon juice |
| 3 T | olive oil |
| 1 | yellow onion |
| 1/4 cup | celery leaves |
| 1-2 T | unsalted butter, melted |
| 1 cup | dry white wine |
| 1/4 cup | cornstarch stirred into 1/4 cup water |
| 4 | lemons, halved |
Position the bird, breastside up on cutting board. Use kitchen shears or large knife to cut along one side of the backbone until the bird is split open. Pull open the halves of the bird. Cut down the other side of the backbone to free it, then cut between the rib plates and remove any small pieces of bone.
Turn bird breastside up, opening it as flat as possible, and cover with a sheet of plastic wrap. Using a rolling pin, press it firmly to break the breastbone and flatten the poor bird. Season with salt and pepper.
In a bowl, mix together garlic, shallots, parsley, oregano, Rosemary, mustard, lemon and olive oil. Use your fingers to push acme of the herb mixture under the skin of the breast and legs.
Rub the remaining herbs over the surface of the bird.
Place on baking sheet, cover loosely with plastic wrap and chill 6-24 hrs..
Bring the turkey to room temp one hour before roasting.
In a saucepan, over low heat, combine the neck, giblets, onion, parsley sprigs, celery leaves and 6 cups water. Cover and cook 1 hour, strain, cover and refrigerate the stock until ready to make the gravy.
Preheat the oven to 375•
Spray a roasting pan with nonstick spray and place a rack in the pan. Place turkey breastside up on the rack and tuck in the legs in tightly.
Brush with melted butter. Roast until skin in deep brown and an instant-read thermometer inserted in the thickest part if the thigh reads 175•,
2 1/4-2 3/4 hours.
Transfer to serving platter, tent with foil and rest 20 mins..
Set roasting pan on stove at medium-high. Add wine, stir up bits and cook until wine is reduces in half, 10 mins..
Add 4 cups of the stock and bring to a boil. Stir in cornstarch mixture and stir for 5 mins..
Garnish the bird with Rosemary and lemon and carve at the table.
Recipe uploaded with Shop'NCook for iPhone.
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