Gentl & Hyers
Butterflied, Herb-Rubbed Turkey with Red Wine Pan Gravy
How to Make It
For the brine: Combine all the ingredients and bring up to a slow simmer. Stir and turn off the heat. Allow liquid to cool fully before adding in the bird.
For the herb rub: Combine all of the ingredients, using a mortar and pestle or a food processor to combine all the flavors. Rub generously all over the skin of the turkey, Lightly season the bottom side of the bird. Rub into the flesh.
Allow the turkey to sit at room temperature for at least an hour before roasting. When ready, lay the turkey on a bed celery, carrots and onions that have been cut into large pieces on the bottom of a large roasting tray, along with the spine of the turkey and any other trimmings from the bird butchery. Add 1-2 inches of water and 3 cups of red wine to the bottom of the roasting pan and place the bird on top. The bird should be sitting on top of the liquid and not submerged at all. Place in the oven and roast at 400 degrees for 90 minutes or until a meat thermometer reads 150 at the thickest part of the leg. Raise the temperature to 450 and continue roasting until the skin is deeply browned and crispy. If it is getting too dark, drape aluminum foil over the turkey to prevent burning. You should be maintaining an inch or so of liquid throughout the roasting so feel free to add a bit more water as you go.
As the bird roasts, make a roux by melting 6 tablespoons of butter into a pan. Once melted, whisk in, little by little, 6 tablespoons of flour, until you have a smooth and relatively thick paste. Continue to cook, stirring often until the roux becomes golden brown and smells nutty and toasted. Add in a bit more flour if the mixture gets greasy or starts to separate. Reserve.
Remove the turkey from the oven; transfer to a large cutting board or serving tray for carving. Let the bird rest for a minimum of 20 minutes before carving.
Meanwhile, strain the pan liquid and drippings through a fine mesh strainer into a sauce pot and bring it to a simmer. As it starts to simmer, start to whisk in the reserved roux a tablespoon at a time, being sure to incorporate each spoonful entirely before adding more (you may not need to use all of the roux, by the way, depending on how much liquid is in the pan). As the gravy simmers, it will continue to thicken. Once the gravy is thick enough to coat the back of a spoon, stop adding in the roux. Taste it for seasoning. Add salt and pepper to your preference and turn off the heat. Stir through an additional tablespoon of fresh thyme leaves and 2 tablespoons of roughly chopped parsley. Transfer to a gravy boat or small bowl and serve.