Roasted Turkey with Juniper-Ginger Butter & Pan Gravy

Roasted Turkey with Juniper-Ginger Butter & Pan Gravy
Photo by Scott Phillips

Ingredients

  • ¼ cup minced fresh ginger
  • 2-½ oz. fresh thyme sprigs (about 2 large bunches), lightly crushed
  • 7 oz. (14 Tbs.) unsalted butter, softened
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 2-½ lb. kosher salt (8-¾ cups if you're using Diamond Crystal brand)
  • 2-½ oz. fresh rosemary sprigs (about 2 large bunches), lightly crushed
  • + 12 more ingredients
    • 1 Tbs. fresh thyme
    • 1 Tbs. chopped fresh sage
    • 3 oz. (2/3 cup) all-purpose flour
    • 4 Tbs. unsalted butter
    • 14-lb. natural turkey (preferably fresh)
    • 1 cup lower-salt chicken broth
    • 2 tsp. chopped fresh rosemary
    • 2 tsp. minced garlic
    • 2/3 cup freshly ground black pepper
    • 2 Tbs. minced shallots
    • 1 Tbs. ground juniper
    • 1-½ lb. (3 cups plus 3 Tbs.) granulated sugar

Mix the butter ingredients in a bowl. Refrigerate 4 Tbs. of the butter for the gravy and set the rest aside at room temperature for the turkey.

View full recipe at Fine Cooking

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