No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.
1 tsp fresh ground black pepper, plus additional to taste
1 10- to 12-lb turkey (thawed if frozen), neck and giblets removed
3 cups low-sodium chicken broth, divided, plus additional if needed
1/2 oz dried porcini mushrooms, cut or torn into 1/4-inch pieces
1/4 cup arrowroot powder, dissolved in 1/4 cup cold water
Sea salt, to taste
In a medium bowl, combine rosemary, oil, garlic powder, onion powder and 1 tsp pepper. Place turkey on work surface, gently slip your fingers under the skin and work in herb mixture, distributing evenly over meat.
Set turkey aside for an hour at room temperature, or if preparing in advance, overnight in the refrigerator. (NOTE: If turkey is marinating in the refrigerator, remove from fridge about an hour before continuing to Step Two.)
Preheat oven to 400°F. Arrange turkey, breast side up, on a roasting rack set in a roasting pan. Tie legs together (if they aren't already) and tuck in wings.
Add about 2 cups broth to roasting pan, enough to fill pan 1/4-inch deep. Loosely cover turkey with foil and roast for 1 hour.
Remove foil and baste turkey with pan juices.
Continue roasting uncovered, basting every 20 to 30 minutes, until an internal thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F, about 2 1/4 to 2 3/4 hours total cooking time. (NOTE: If pan gets dry, add water or additional broth to maintain about 1/4 inch of liquid. If any part of the turkey gets too brown, cover it loosely with foil.)
Meanwhile, in a small saucepan on medium-high, combine remaining 1 cup broth with mushrooms and bring to a boil.
Remove from heat and cover; set aside.
Transfer turkey to a cutting board and let rest, loosely covered with foil, for 20 to 30 minutes.
Meanwhile, carefully pour pan drippings from roasting pan into a measuring cup and set aside to let fat separate.
Add porcini mixture to roasting pan and place pan on medium heat, straddled over two burners if necessary. Bring to a boil, scraping up any browned bits in the pan with a spoon.
Skim and discard fat from pan drippings, add remaining liquid to the roasting pan and return to a boil.
Whisk in arrowroot mixture and cook until sauce thickens, 30 to 60 seconds.
Add salt and additional pepper and transfer sauce to a gravy boat.
Remove skin and carve turkey. Serve sauce on the side.
Serving Size: 4 oz rosemary-roasted turkey and 1/4 cup sauce
This lemony roast stuffed with Parmesan and panko takes a bit of attention before it goes into the oven, but you’ll be rewarded with a turkey that avoids the last-minute muss and fuss of carving. After cooking, all you do is slice and serve.