Herb-Rubbed Roasted Turkey

12 to 14 Servings

Ingredients:

3 tbsp. dried sage leaves
3 tbsp. dried savory leaves
1 1/2 tsp whole white or black peppercorns
1 tsp celery salt
1 tsp paprika
1 10 to 12 lb. turkey
cooking oil or olive oil 
1/4 cup all purpose flour
chicken broth or water
salt and pepper
autumn fruits for decoration

Directions:

Preheat oven to 325 degrees.  

In a blender combine sage, savory, peppercorns, celery salt, and paprika.  Cover and blend until coarsely ground.  Set aside.

Truss Turkey:  Rinse turkey; pat dry with paper towels.  If stuffing turkey, lightly spoon stuffing into neck and body cavities.  Pull neck skin of turkey to back and fasten with a skewer.  If a band of skin crosses the tail, tuck the ends of the drumsticks under band. If there is no band, tie drumsticks to the tail.  Twist wing tips under the back.  Place any remaining stuffing in a casserole; cover and chill.

Brush turkey with cooking oil or olive oil.  Rub ground herb mixture over entire bird.  If desired, loosen skin from breast and rub mixture over meat under breast skin to infuse greater flavor from rub into meat.

Place bird, breast side up, on a rack in a shallow roasting pan.  Insert a meat thermometer into the center of one of the inside thigh muscles. (The bulb should not touch the bone.)  Cover turkey loosely with foil.  Roast for 2 1/4 hours.

Cut the band of skin or string between the drumsticks so the thighs will cook evenly.  Continue roasting for 3/4 to 1 1/4 hours more, or until thermometer registers 180 to 185 degrees and stuffing registers 165 degrees.  Uncover the last 30 minutes of roasting.  Remove from oven.  Cover; let stand for 15 minutes before carving.  Bake any remaining stuffing, covered, the last 45 minutes of turkey roasting.

Transfer turkey to a serving platter.  Pour pan drippings into a large measuring cup, scraping the browned bits into the cup.  Skim and reserve fat from drippings.  Pour 1/4 cup of the fat into a medium saucepan; discard the remaining fat.   Stir in flour.  Add enough chicken broth or water to remaining drippings to make 2 cups.  Add all at once to flour mixture in saucepan.  

Cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 minute more.  If desired, season to taste with salt and pepper.  Garnish serving platter with fall fruits and assorted fresh herbs, if desired.  Makes 12 to 14 servings.