Roast Turkey with Hot Pepper Butter

Ingredient: Flavoured Butter & Turkey

• Flavoured Butter
• ¼ lb. (125 g) butter*
• 2 Tbsp. (30 mL) chopped hot pepper or Harissa sauce
• Turkey
• -As needed salt and pepper
• 8.8 lb. (4 kg) fresh whole turkey
• 1 lemon

Gravy

• 1 onion, chopped
• 1 stalk celery, finely sliced lengthways, then cut into ½-in. (1-cm) lengths
• ¼ cup (60 mL) all-purpose flour*
• 1 tsp. (5 mL) Irresistibles basil*
• ½ tsp. (2 mL) Irresistibles celery seeds*
• ½ tsp. (2 mL) Irresistibles thyme*
• 2 cups (500 mL) hot chicken broth*
• To taste salt and pepper

Flavoured Butter & Turkey

1. Flavoured butter Combine ingredients and chill in the refrigerator.
2. Turkey
3. Preheat oven to 325°F (160°C). Salt and pepper turkey inside and out. Slide pieces of flavoured butter between skin and meat, being careful not to tear skin. Squeeze lemon juice over the turkey.
4. Put the turkey in a large roasting pan. Roast until a meat thermometer inserted in the turkey registers 180˚F (82˚C). Transfer turkey to a platter, cover with a sheet of foil and let rest 15 minutes before carving.

Gravy

1. Brown onion and celery in pan juices on high heat. Sprinkle flour over top and stir it in. Add seasonings. Add chicken broth and cook for another 4 minutes. Strain gravy and serve with turkey.