Whole Turkey with Sage Garlic Butter

Ingredients

• 1/2 cup salted butter, softened
• 2 tbsp finely chopped fresh sage
• 1 tbsp finely chopped garlic
• 1 1/2 tsp grated orange peel
• 4 cups diced onions*
• 2 cups diced carrots*
• 2 cups chopped celery*
• 2 bay leaves*
• 2 sprigs fresh thyme*
• 12 lb (5 kg) frozen turkey, thawed
• 1 bottle (341 mL) beer*
• 1 cup water
• 1 tsp salt
• 1 tsp freshly ground pepper
• Roasted Turkey Gravy* (recipe below)

Directions

1. Preheat oven to 325°F.
2. Combine butter, sage, garlic and orange peel in a small bowl.
3. Transfer mixture to a piece of plastic wrap. Using plastic wrap as an aid, shape mixture into a 1 1/2 x 6 inch log. Wrap log in plastic wrap and freeze until firm, about 15 – 20 minutes. Once firm, discard plastic wrap. Cut butter into ¼ inch rounds.
4. Add onions, carrots, celery, bay leaves and thyme to a large roasting pan with a wire rack. Set turkey on rack. Insert butter rounds evenly under the skin and above the breast. Pour beer and water over turkey. Season with salt and pepper.
5. Roast until a meat thermometer inserted into thickest part of thigh registers 175°F, about 3 – 3 1/2 hours. Transfer turkey to a platter and tent loosely with foil. Let stand for 30 minutes before carving. The internal temperature of turkey will continue to rise several degrees during standing. The final reading should be 180 – 185°F in the thigh and 170 – 175°F in the breast. Serve with Roasted Turkey Gravy.

Ingredients

• 4 cups turkey drippings from Whole Turkey with Sage Garlic Butter
• 2 tbsp all-purpose flour
• 2 tbsp salted butter, softened
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Yield: Makes about 2 ¼ cups.

Directions

1. Strain turkey drippings through a sieve into a large pot. Discard solids. Skim fat from drippings; discard fat. Bring to a boil over medium-high heat, stirring frequently.
2. Combine flour and butter in a small bowl.
3. Gradually whisk flour mixture into drippings, 1 tbsp at a time. Reduce heat to medium and simmer, stirring frequently, until thickened, about 3 – 5 minutes. Season with salt and pepper.