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Roasted turkey with herb butter and quick gravy
Shahir Massoud shares his favourite Thanksgiving timesaver for you to make-ahead to make dinner an breeze. Try his one hour roasted turkey with creamy herb butter and served with a quick homemade gravy.
SERVES
5
TO
7
Ingredients
Herb Butter
- 1/4 cup butter, softened
- 1/4 bunch chives, finely sliced
- 1/4 bunch parsley, finely chopped
- 1/4 bunch dill, finely chopped
- 3 tsp thyme
- Salt and pepper to taste
Roasted Turkey
- 1 bone-in turkey breast
- 2 bone-in turkey thighs
- 2 turkey drums
- Salt and pepper to taste
Quick Gravy
- 3 tbsp flour
- 3 tbsp butter
- 1 1/2 cups chicken stock
- 1 1/2 cups beef stock
Directions
- Preheat your oven to 400 degrees.
For the Herb Butter
- Begin by making your herb butter. Mix the butter, chives, parsley, and dill together in a bowl until evenly combined. Set aside.
For the Turkey
- Take your bone-in breast and gently create a pocket between the skin and the meat. Carefully place the herb butter under the skin and spread it until evenly covering the turkey.
- Season with salt and pepper, then place in roasting tray.
- Season the thighs and drums with salt, pepper, and the thyme then add to the roasting tray as well. Place in the oven and roast for approximately 45 minutes (or until the internal temperature reaches 165 degrees).
- Remove the breast, and return the thighs and drums to continue cooking for another 10 minutes (or until the internal temperature for the dark meat reaches 180 degrees). When done, allow the turkey to rest a few minutes before carving.
For the Gravy
- In a saucepot add the flour and butter and cook for one minute until melted.
- Add both stocks and whisk well to ensure a smooth gravy without any lumps.
- Bring up to a gentle boil, then reduce to a simmer.
- Simmer for 15-20 minutes, seasoning with salt to taste.
- When the turkey is cooled, add the drippings to your gravy and serve. Enjoy!
