Ingredients

• 2 1/2 cup(s) low-sodium chicken broth
• 2  tablespoon(s) low-sodium chicken broth
• 1  cup(s) (2 sticks) unsalted butter
• 2  teaspoon(s) salt
• 1 1/4 teaspoon(s) fresh-ground pepper
• 2  sprig(s) fresh thyme
• 1  teaspoon(s) fresh thyme
• 1  sprig(s) fresh rosemary
• 1  bay leaf
• 1  (12-pound) fresh turkey, rinsed and patted dry
• 6  carrots, peeled and cut into 2-inch pieces
• 3  onions, peeled and quartered
• 1/2  cup(s) red wine
• 1/2  pound(s) assorted wild mushrooms, sliced
• 1  teaspoon(s) minced fresh sage
• 1  tablespoon(s) cornstarch
• 1  tablespoon(s) fresh lemon juice

Directions

1. Make basting liquid: Combine 1 cup chicken broth, the butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme sprigs, rosemary, and bay leaf in a small saucepan over medium heat. Once the butter melts, reduce the heat to low and keep the mixture warm.
2. Prepare the turkey: Preheat oven to 325 degrees F. Season the turkey cavity and skin with 1 teaspoon salt and 1/2 teaspoon pepper. Truss the turkey and place breast side up in a roasting pan fitted with a wire rack. Arrange the carrots and onions around the bottom of the pan, place in the oven, and roast for 30 minutes. Baste the turkey with the basting liquid, covering all surfaces. Continue to roast, basting every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F — about 3 hours. Remove the turkey from oven, reserve pan drippings, and let rest 30 minutes before carving.
3. Make the gravy: Pour the drippings and solids from the roasting pan into a measuring cup. Skim off any fat, reserving 2 tablespoons. Return the drippings and the solids to the pan and place over medium-high heat. Stirring constantly, add the red wine and cook until any bits of vegetable or meat are loosened from the bottom of the pan — about 2 minutes. Strain, discard solids, and set aside. Heat the reserved fat in a large saucepan set over medium-high heat and sauté the mushrooms until cooked through — about 8 minutes. Add the strained drippings, 1 1/2 cups of chicken broth, 1 teaspoon thyme, sage, remaining salt, and pepper. Cook over medium heat until slightly reduced — about 10 minutes. Combine the remaining chicken broth and cornstarch in a small bowl and stir until the cornstarch is dissolved. Stir the cornstarch mixture into the gravy and continue to cook until slightly thickened — about 2 minutes. Stir in the fresh lemon juice and serve warm.
   

   OR The Perfect Roast Turkey Recipe

   The centerpiece of your holiday meal, the turkey is one dish you want to get just right — and with this foolproof recipe, you can roast a beautiful, succulent turkey every time.

   Nutritional Information
   (per serving)

   Calories	490
   Total Fat	24g
   Saturated Fat	-
   Cholesterol	192mg
   Sodium	332mg
   Total Carbohydrate	0
   Dietary Fiber	0
   Sugars	-
   Protein	64g
   Calcium	-

   

   Yields: 8 servings

   Total Time: 4 hr

   Prep Time: 20 min

   Oven Temp: 325

   Ingredients

   U.S.

   Metric

   Conversion chart

   • 1 (13- to 15-pound) fresh or thawed frozen turkey (neck and giblets removed)
   • Salt
   • Freshly ground pepper
   • 1 medium onion, cut into quarters
   • 1 large carrot, cut into thirds
   • 4 tablespoon(s) unsalted butter, melted

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   Directions

   1. Preheat oven to 325 degrees F. Rinse turkey with cold water, drain well, and pat dry with paper towels. Season inside the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff cavity with onion and carrot, and tie legs together using butcher’s twine.
   2. In a roasting pan fitted with a rack, place turkey breast side up. Rub butter under and over skin. Rub skin with 1 teaspoon each salt and pepper. Loosely tent turkey with heavy-duty aluminum foil.
   3. Roast turkey for 1 hour, then baste with pan juices. Roast for 1 more hour; then remove and discard foil and baste. Continue roasting, basting turkey every 30 minutes until an instant-read thermometer reaches 170 degrees F when inserted into thickest part of thigh, 3 1/2 to 4 hours total.
   4. Let turkey rest for 20 minutes, cut off butcher’s twine, and remove carrot and onion from cavity and discard. Drain any juices from cavity into roasting pan and transfer turkey to a serving platter. Serve with gravy.

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