FOOLPROOF JUICY AND FLAVORFUL TURKEY.- There's no magic trick....

WANT TO HAVE JUICY AND FLAVORFUL TURKEY - EVERY TIME? It's an easy technique that anyone can do and guarantees the best turkey ever. You don't need a Butterball either, this works with any brand of turkey, culinary professionals know, it's easy and foolproof.... This procedure will give you what you need for homemade gravy and your bird....  Can also be used if you spatchcock your turkey....

You will need:

1. Gravy base
   • 2 tablespoons (1/4 stick) butter
   • 2 pounds turkey necks and/or wings 
   • 2 cups onion, chopped
   • 1 cup carrots, peeled and chopped
   • 1 cup celery, chopped
   • 6 cups (or more) low-salt chicken broth, homemade from chicken parts but can use boxed
2. Turkey
   • 1 cup (2 sticks) butter, room temperature
   • 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
   • 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
   • 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
   • 2 teaspoons minced fresh sage plus 5 fresh sage sprigs
3. • 1 turkey
4. • 4 cups low-salt chicken broth, make your own with chicken scraps
5. • 1/4 cup all purpose flour

1. For gravy base:
   1. Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
   2. Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
2. For turkey:
   1. Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
   2. Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry (this will insure a crispy skin). Starting at neck end, slide hand between skin and breast meat to loosen skin, stick your hand in and separate the skin from the skin as you push your hand as far as you can . Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
   3. Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over the turkey and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over the turkey and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
3. 1. Strain pan juices into bowl; whisk in gravy base (use a whisk to prevent lumps and keep gravy smooth). Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.
   2. NOTE.- This procedure works for any type of bird and I've used it on Game Hens, Cornish, Duck, Chicken, etc. you never want dry meat, right? Also, the gravy procedure also works for pan juices after cooking meats or when you want a pan sauce to become thicker. Works well for Breakfast Sausage when you want gravy for biscuits too, just make sure when you add the flour to the butter in the pan you mix well and stir the flour butter mixture really well, then cook the mixture until it begins to get golden so you're sure to cook the flour taste out, you want it to taste like your liquid and not like flour, right? Always use a whisk to insure smooth and lump free sauces and whisk constantly.
   3. Hope you will try this and see for yourself how easy this holiday dish can be, you might be tempted to make it more often too. I have to confess that my family doesn't really like turkey and I only make it when the specials are incredible, this year in Mexico, turkey is quite expensive for a protein we don't really like so I will be choosing something else, besides, our Day of Thanks is usually the 31st of December when we give thanks for the previous year's good fortune....
   4. Have a great Holiday everyone!!!