Roasted Turkey & Rosemary Gravy

From Fresh From the Market by Laurent Tourondel (Wiley)

Turkey

2 sticks (8 ounces) unsalted butter, softened

2 tablespoons chopped fresh rosemary

Sea salt and freshly ground black pepper

1 turkey, 10 to 12 pounds

2 medium onions, sliced 1/2 inch thick

4 celery stalks

1 carrot, halved lengthwise

Rosemary Gravy

2 fresh rosemary sprigs

1/4 cup heavy cream

2 tablespoons unsalted butter

1/4 cup Wondra flour

Preheat the oven to 350 F. Combine the butter with the rosemary in a small bowl and season with salt and pepper. Gently work your fingers between the skin and flesh of the turkey. Stuff the rosemary butter under the skin, distributing it evenly over the breasts and the legs to cover the flesh. Truss the turkey and season with salt and pepper.

Place the onions, celery, and carrot in the center of a large roasting pan. Place the turkey directly on top of the vegetables. Pour 2 quarts of cold water into the roasting pan. Roast the turkey uncovered for 1 hour. Rotate the pan and place a foil tent over the turkey, then roast until the juices run clear when the turkey is pierced with a knife at the joint of the leg, about 1 1/2 hours. To check for doneness, insert an instant-read thermometer into the leg of the turkey. The temperature should register 165 to 175 F. Remove the turkey from the oven, cover it loosely with foil, and let it rest for 1 hour. The turkey will continue to cook as it rests. Reserve the roasting pan with all the pan drippings to make the gravy.

Make the gravy

Pour all of the juices from the reserved roasting pan into a medium saucepan and skim off the excess fat. Place the saucepan over medium-high heat. Add the rosemary and simmer until the juices are reduced to 3 cups, about 20 minutes. Whisk in the cream. Melt the butter in a medium saucepan over medium heat. When the butter begins to foam, stir in the flour. Cook the flour for 1 minute, stirring constantly so it does not burn. Slowly whisk in the reduced turkey pan juices and continue to cook, whisking occasionally, until the gravy has reached desired consistency, about 5 minutes.

To serve

Carve the turkey, making sure each portion includes some of the skin. Serve with gravy on the side.

Serves 6 to 8