Perfect Citrus Turkey and Gravy - turkey

Method

• Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking.
• Preheat the oven to 450 degrees F.
• In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives.
• Halve the lemons and squeeze the juice of 1 lemon half into the butter.
• Stir to combine.
• Season with salt and pepper.
• Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
• Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh.
• Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets.
• Do the same thing on the legs.
• Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird.
• Sprinkle about a tablespoon and a half of coarse salt on top.
• Insert the halved lemons, orange and grapefruit into the cavity of the turkey.
• Insert as much of the citrus as you can.
• Give each piece a little squeeze as you insert them to get the juices distributed.
• (You may have to leave some out depending on the size of the cavity.
• Use any extra citrus for garnish later.)
• Remove the giblets from the packet, rinse and pat dry.
• Place the giblets on the bottom of a large roasting pan.
• Place the turkey on top of the giblets.
• Tuck the wings under the turkey.
• Place the turkey in a preheated oven and cook for 30 minutes.
• Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
• Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm.
• Allow it to rest for 15 minutes before carving.
• Place the roasting pan over low heat on the stovetop.
• Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan.
• Pour in the chicken stock.
• Whisk the cornstarch into it.
• Add the remaining tablespoon of butter and the Dijon mustard.
• Whisk well to combine.
• Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
• Bring your turkey to room temperature to ensure that the bird will cook evenly.
• Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent.
• As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside.
• The juices also help to flavor the pan juices used for making the gravy.
• Stuffing butter between the skin and the flesh, keep the meat moist and flavorful.
• The butter and salt on the outside help create a tasty, crispy skin.
• I like to use the giblets as a platform for the bird.
• It stops the bottom of the bird from burning and adds flavor to the pan juices.
• A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
• A meat thermometer is the best tool for figuring out if your turkey is fully cooked.