How to make
- 2 tbsp (25 mL)Canola oil
- 2Large onions, peeled and cut in thin wedges
- 10Cloves garlic, peeled
- 4Each sprigs sage and thyme
- 2 tsp (10 mL)Salt
- 1-1/2 tsp (7 mL)Freshly ground black pepper
- 2/3 cup (150 mL)PC®Unsalted Country Churned Butter
- 1 tbsp (15 mL)Each chopped fresh sage and thyme
- 1 tbsp (15 mL)Finely chopped garlic
- 1 tbsp (15 mL)PC®Old Fashioned Dijon Prepared Mustard
- 1PC®Free From Air-Chilled Whole Turkey
- 1/4 cup (50 mL)Dry white wine
- 2 tbsp (25 mL)All-purpose flour
How to make
- Step 1Preheat oven (10 to 20 minutes) to 325°F (160°C).
- Step 2In large frying pan, heat oil over medium-high heat; cook onions, whole garlic cloves, thyme and sage sprigs, and half each of the salt and pepper for 6 to 8 minutes, stirring frequently, or until onions are golden and softened. Transfer to plate; cool.
- Step 3In bowl and using wooden spoon, cream together butter, chopped sage and thyme, chopped garlic, and remaining salt and pepper. Transfer 2 tbsp (25 mL) of mixture to a small bowl; set aside. Stir Dijon into the remaining butter mixture.
- Step 4Remove turkey neck and place in bottom of roasting pan. Pat turkey very dry inside and out using paper towel. Using hands or pastry brush, brush entire surface of turkey with Dijon herb butter, placing some under skin of breast as well. Place one-third of onion mixture into cavity of bird. Truss bird to tuck in legs and wings. Place turkey directly in roasting pan, breast side up, and arrange remaining onion mixture in pan around bird. Cover loosely with foil.
- Step 5Place roasting pan in bottom third of oven. Roast for 20 minutes. Add 2 cups (500 mL) water to the pan. Roast for 18 minutes per lb (500 g) or until meat thermometer inserted at thickest part of thigh reads 185°F (85°C). Remove foil for last half-hour of cooking time to allow skin to brown and crisp. Remove from oven. Carefully transfer turkey to a wire rack set over a rimmed baking sheet. Tent with foil. Let stand for 20 minutes before carving.
- Step 6Meanwhile, remove neck from roasting pan and set aside. Carefully strain pan juices into a large glass measuring cup; let stand for a minute to allow the fat to rise to the top. Discard solids in sieve. Spoon as much of the fat away from strained drippings as possible.
- Step 7Set roasting pan over medium heat. Pour in wine; whisk briskly to get up browned bits on bottom of pan. Once reduced by half, return strained juices and neck to roasting pan. Add juices from under turkey and bring to a simmer. Stir flour into the reserved herb butter; a bit at a time, whisk into simmering turkey jus. Once all butter is whisked into jus, simmer for 3 to 4 minutes or until thickened. Discard neck. Strain again if needed. Pour into a gravy boat and serve alongside carved turkey.