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Roast Turkey with Orange-Rosemary Butter and Pan Gravy

Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird. From: bonappetit.com SERVES 8

Butter
1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room temperature
3 tablespoons orange juice concentrate
2 tablespoons grated orange peel
4 teaspoons dried rosemary, crumbled
Freshly ground pepper
Turkey
14-pound turkey (neck, heart and gizzard reserved for Giblet Stock)
Salt and freshly ground pepper
5 sprigs fresh rosemary or 1½ teaspoons dried, crumbled
3 cups Giblet Stock (click for recipe)
3 tablespoons all purpose flour
1 orange, thinly sliced
Additional fresh rosemary sprigs (optional)

Butter

Blend butter, orange juice concentrate, orange peel, rosemary and pepper in processor until well blended. Transfer mixture to bowl. Cover and refrigerate overnight to blend flavors. (Can be prepared 2 days ahead.) Bring to room temperature before using.

Turkey

Preheat oven to 350°F. Rinse turkey and pat dry. Season cavity with salt and pepper. Place 5 fresh rosemary sprigs in cavity or rub inside with dried rosemary. Gently slide fingers under breast skin to separate skin from breast meat, forming pocket. Rub all but ½ cup orange-rosemary butter under breast skin. Truss turkey. Place on rack in large roasting pan.

Roast turkey 1 hour. Reduce oven to 325°F. Continue cooking turkey until meat thermometer inserted in thickest part of thigh registers 175°F, basting turkey occasionally with ¼ cup of orange-rosemary butter and tenting with foil if browning too quickly, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.

Pour off fat from pan. Place pan over medium-high heat. Add 3 cups stock and bring to boil, scraping up browned bits. Boil until liquid is reduced to 1½ cups, stirring frequently, about 15 minutes. Mix remaining ¼ cup orange-rosemary butter with flour to form paste. Gradually add paste to reduced liquid and whisk until gravy boils and is thick, about 4 minutes. Season with salt and pepper. Pour into sauceboat.

Surround turkey with orange slices and fresh rosemary. Serve with gravy.