Aromatic Roast Turkey with Bourbon Peppercorn Gravy
Roast turkey isn't just for Thanksgiving, and now, neither are the holiday's signature flavors. A classic aromatic roast turkey with bourbon peppercorn gravy has free license to enjoy year round! See How-To video here.
INGREDIENTS
Turkey:
8 oz. Butter, room temperature
Seasoning:
2 Medium Onions, cut in large dice
6 Fresh Garlic Cloves
1 Tbsp. WFF Granulated Garlic
¼ Cup White Vinegar
¼ Cup Light Olive Oil
1 Tbsp. WFF Oregano
Aromatic Bouquet Garni:
5 Sprigs Fresh Rosemary
½ Medium Onion
4 Fresh Garlic Cloves, whole
½ Fresh Orange
Butcher’s Twine and Cheesecloth
Gravy:
2 cups Chicken Broth
2 Tbsp. All- purpose Flour
LET'S GET COOKING!
Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry. Prepare seasoning.
Place all ingredients of the seasoning in a blender and blend until mixed.
Place turkey in a large bowl or large plastic bag and season the turkey with seasoning blend making sure to evenly distribute throughout cavities and skin.
Cover and marinate for 24 to 48 hours in the refrigerator.
Place all ingredients for Bouquet Garni in cheesecloth, tie with butcher’s twine.
Preheat oven to 350°F. Adjust oven rack to lowest position.
Remove turkey from the marinade and place in a roasting pan. Place bouquet garni inside cavity. Tuck wings under turkey and tie both legs with butcher twine. Pour reserved marinade over turkey. Sprinkle additional salt and pepper over turkey.
Cover with aluminum foil and roast for 1 ½ hours.
Uncover and baste with 4 oz. of butter. Continue roasting approximately for 2 hours* or until internal temperature registers 160°F, basting every hour with additional butter and pan juices. Larger turkeys will require more roasting time.
Remove turkey from roasting pan and place on a platter. Cover with foil and let rest 15-20 minutes.
Prepare the gravy by scraping the pan juices with a whisk. Add flour and whisk in the chicken broth and Bourbon Peppercorn sauce. Heat in a medium saucepan before serving. *USDA recommends cooking poultry to a minimum internal temperature of 165°F