Ultimate Lemon Herb Roasted Turkey With Gravy
- 1 turkey 14 to 18 pounds
- 8 fresh rosemary sprigs
- 6 cloves garlic peeled
- 6 fresh sage sprigs
- 3 lemons cut into 1/8-inch-thick slices
- 1 onion peeled and cut into 1-inch chunks
- 1/3 cup olive oil
- 3 tablespoons fresh rosemary leaves chopped
- 1 tablespoon lemon peel grated
- 1 tablespoon Dijon mustard
- 1 teaspoon coarse-ground pepper
- Salt to taste
- 3 1/2 cups turkey stock or chicken
- 3 garlic cloves chopped
- 1 small shallot chopped
- 1/4 cup all purpose flour
- 1 tablespoon lemon peel finely grated
- 2 teaspoons fresh sage chopped
- 1/2 cup crème fraîche
- Preheat the oven to 325°F
- Rinse the turkey and pat dry with a clean paper towel.
- Blend the chopped lemons, rosemary, sage, garlic, and onions in a large bowl, and spoon into the turkey cavity, folding the skin flap under to hold it in place.
- Blend the olive oil, Dijon mustard, chopped rosemary, grated lemon peel, and pepper in a small bowl. Rub the seasoned mixture all over the turkey.
- Place the turkey breast side up in a large roasting pan.
- Roast for 3 3/4 to 4 1/2 hours, until thoroughly cooked, or when a meat thermometer registers 160°F.
- Remove the herbs, lemons and onions from the cavity, and transfer the turkey to a platter as you make the gravy.
- Add the juices to a measuring cup. Spoon off the fat from the top, and set aside.
- Add the reserved fat to a large saucepan and heat over a medium-high setting. Saute the garlic and shallots until fragrant, or about 2 minutes.
- Whisk in the flour, and cook until a golden brown.
- Now add the pan juices and turkey stock, stirring as it thickens.
- Reduce heat and simmer for 3 or 4 minutes.
- When it’s ready, whisk in the lemon peel, fresh sage, and crème fraîche just before serving.