Thanksgiving turkey doesn’t get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.
Provençal Roast Turkey with Red Wine Gravy: For the dry rub, use 3 Tbs. herbes de Provence, 2 Tbs. finely grated orange zest, 4 tsp. fennel seeds (crushed), 1 oz. kosher salt, and 4 tsp. freshly ground black pepper. Substitute 1/3 cup dry red wine for the white wine or vermouth.
Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.
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Fixed this turkey for Thanksgiving 2019 for 13 people and everyone loved it! It came out super moist and good flavor! The gravy was amazing but I had forgotten to use the fat from the cooked bird to make the roux and just started with butter and flour. The pan dripping made it super yummy!!
We have made this turkey for the last few years and each time it has met rave reviews! Delicious!
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