Copper Kettle Herb-Rubbed Turkey Au Jus

Ingredients

• 2 teaspoons dried sage
• 1 tablespoon dried thyme
• 2 tablespoons chopped fresh parsley
• 1 whole turkey (about 15 pounds), thawed
• 1 tablespoon olive oil
• 1/2 cup water
• For the au jus
• 2 teaspoons dried sage
• 1 tablespoon dried thyme
• 2 tablespoons chopped fresh parsley
• 2 tablespoons honey
• 1/2 cup apple juice
• 1 cup defatted pan drippings

Directions

1. 1

   Heat the oven to 325 °F. In a small mixing bowl, combine the sage, thyme and parsley to make the rub.

2. 2

   Stir together well and set aside. Take the neck and giblets from the turkey and discard.

3. 3

   Next, rinse the turkey inside and out with cool water. Next, pat dry with paper towels.

4. 4

   Next, starting at the neck area, insert fingers or a spoon between the layer of skin and meat to gently loosen the skin. Arrange the turkey breast-side up on a rack in a roasting pan.

5. 5

   Stir in about 1 tablespoon of the herb mixture under the skin of each breast. Next, rub the outside of the turkey with the olive oil.

6. 6

   Next, rub the remaining herb mixture over the outside of the bird. Next, loosely tie the legs together.

7. 7

   Arrange into the middle of the oven. Next, after about 1 1/2 hours, cover the turkey with a tent of foil to prevent overcooking.

8. 8

   Next, check the doneness after the bird has roasted about 3 to 3 1/2 hours. Next, the turkey is done when the thigh is pierced deeply and juices run clear (180 to 185 F) or when the breast muscle reaches 170 to 175 °F.

9. 9

   Take the turkey from the oven. Next, let it stand about 20 minutes to allow juices to settle in the meat.

10. 10

    Next, deglaze the pan by adding 1/2 cup water. Next, stir to scrape up the browned bits.

11. 11

    Next, pour pan drippings into a gravy separator. Next, reserve 1 cup of defatted pan drippings for the au jus.

12. 12

    Next, to make the au jus, combine the sage, thyme, parsley, honey and apple juice in a saucepan. Next, simmer over medium heat until reduced by half.

13. 13

    Stir in the defatted pan drippings and bring to a low boil, stirring often. Next, carve the turkey and drizzle turkey slices with the herbed au jus.

14. 14

    Next, serve immediately.