Roast Turkey with Tarragon
By Star Cookbook Author Rozanne Gold
Adapted by StarChefs
Yield: 6 to 8 Servings
- 1 12-pound fresh turkey
- 2/3 cup plus 2 Tablespoons dry vermouth
- 2 bunches fresh tarragon
- 8 Tablespoons unsalted butter, chilled
- 4 large cloves garlic, minced
- 1 Tablespoon arrowroot
Preheat oven to 400°F.
Discard giblets or use for a quick stock.*
Wash turkey and dry thoroughly. Season with salt and pepper. Place 1 bunch
of tarragon in the cavity. Truss turkey with string, tying legs together.
Place a piece of foil tightly over breast. Place turkey on a rack in a
shallow roasting pan and put in oven.
In a small saucepan, place 2 Tablespoons
vermouth, 5 Tablespoons butter, 2 cloves garlic, 2 Tablespoons finely
chopped tarragon and large pinch salt. Cook over low heat until butter
melts, then simmer 1 minute.
After 30 minutes, remove foil and brush
turkey with butter mixture. Cover again with foil and roast 1½
hours longer, basting every 30 minutes. Remove foil and continue cooking
30 minutes, basting often. Turkey should register 165°F in the thigh.
Transfer turkey to a cutting board. Remove string. Pour off fat from pan
and discard. Add 1½ cups boiling water or quick stock* and 2/3
cup vermouth to pan, scraping up any browned bits.
Strain liquid into a saucepan. Add 2
Tablespoons finely chopped tarragon and remaining garlic. Cook over high
heat until reduced to 1¼ cups. Add 3 Tablespoons cold water, whisking
constantly until sauce thickens. Dissolve arrowroot in 1 Tablespoon cold
water and add to saucepan. Whisking constantly, cook for 1 to 2 minutes
over medium heat until desired consistency. Season with salt and freshly
ground black pepper. Carve turkey as desired. Serve with sauce that has
been gently reheated.
* To make a quick stock, place giblets,
except liver, in a small saucepan. Add 2-1/2 cups water and bring to a
boil. Cook over high heat for 20 minutes, or until reduced to 1-1/2 cups.
Strain and season with salt and pepper.
A rich Pinot Gris such as the King Estate Pinot Gris 2002