| 1 |
Using electric mixer, beat first 6 ingredients in small bowl to blend. |
| 2 |
Set oven rack at lowest position and preheat to 350 F. Sprinkle main cavity of turkey with salt and pepper. Starting at neck end. Carefully slide hand between skin and breast meat of turkey to loosen skin. Spread 2/3 cup chili butter over breast meat of turkey to loosen skin. Spread 2/3 cup chili butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub outside of turkey all over with 1/3 cup chili butter. Place neck, heat, and gizzard in pan around turkey; scatter onion, celery, and sage in pan. Pour in 1 cup chicken broth. |
| 3 |
Roast turkey 1 hour. Pour 1 cup broth over turkey; cover breast with foil. Roast turkey 1 hour. Remove foil. Pour 3 cups broth over turkey; cover breast with foil again. ROast turky 1 hour. Remove turkey from oven; remove foil. Pour 2 cups broth over turkey. Using bulb baster, transfer any juices from main cavity to pan around turkey. Baste turkey serveral times. Cover breast with foil; roast tureky 30 minutes. Uncover turkey, baste several times, and continue to rast without foil until thermometer inserted into thickest part of thigh registers 175 F, about 30 minutes longer (about 4 hours total). Transfer any juices from main cavity to roasting pan. Transfer turkey to platter; brush with all but 2 tablespoons of remaining chili butter. Tent loosely with foil to keep warm (internal temperature of turkey will increase 5 to 10 degrees). |
| 4 |
Pour pan juices into large measuring cup. Spoon fat off top; add enough chicken broth to measure 5 cups total. Melt remaining 2 tablespoons chili butter in heavy large saucepan over medium heat. Add flour and whisk 2 minutes. Gradually whisk in pan juice mixture. Increase heat and boil until gravy thickens enough to coat spoon and is reduced to 4 cups, whisking frequently, about 12 minutes. Mix in cilantro. |
| 5 |
Serve turkey with gravy. |
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