- For Turkey:
- 1 (18 pound) turkey, neck and giblets reserved for gravy
- 6 tablespoons butter
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh sage
- 1 teaspoon Savory Market™ Roast Turkey Flavor
- 1 1/2 tablespoons grated orange peel
- 1 tablespoon ground black pepper
- 4 teaspoons salt
- For Gravy:
- 5 1/2 cups (or more) canned low-salt chicken broth
- 1 bay leaf
- 6 tablespoons butter
- 3 large onions, chopped (one onion will be used to cook giblets)
- 4 teaspoons chopped fresh rosemary, divided
- 1/2 cup balsamic vinegar
- 4 teaspoons chopped fresh sage
- 1 teaspoon Savory Market™ Roast Turkey Enhancer
- 1/3 cup all-purpose flour
- 1/2 cup balsamic vinegar
- Make turkey: Preheat oven to 325 degrees F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. Spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, Savory Market Roast Turkey Flavor, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180 degrees F, basting every 20 minutes, about 3 1/4 hours, longer if stuffed.
- Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, one onion chopped and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Melt butter in large skillet over medium-high heat. Add onions; saute 10 minutes. Add rosemary, sage, Savory Market Roast Turkey Enhancer and saute until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Re-warm gravy; thin with more chicken broth, if desired. Season with salt and pepper.