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1
Mix 5 tablespoons butter, 2 tablespoons vermouth, 1 tablespoon tarragon, and garlic in medium saucepan.
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2
Bring to simmer over medium-low heat, stirring until butter melts.
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3
Simmer for 1 minute.
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4
Season mixture with salt and pepper.
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5
(Can be made 1 day ahead.
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6
Cover; chill.
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7
Before using, stir over low heat until butter melts.)
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8
Set rack in bottom third of oven and preheat to 400F.
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9
Rinse turkey inside and out; pat dry.
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10
Place turkey on rack in large roasting pan.
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11
Place reserved turkey parts in roasting pan.
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12
Sprinkle turkey inside and out with salt and pepper.
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13
Tuck wing tips under turkey; tie legs together.
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14
Cover turkey breast tightly with foil.
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15
Roast 2 hours, lifting foil and brushing entire turkey with some of butter mixture every 30 minutes.
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16
Remove foil.
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17
Brush turkey with any remaining butter mixture.
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18
Reduce heat to 325F.
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19
Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175F, about 30 minutes longer.
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20
Transfer turkey to platter.
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21
Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees).
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22
Reserve pan juices for gravy.
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23
Remove turkey parts from roasting pan and discard.
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24
Pour pan juices into large measuring cup.
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25
Spoon off fat.
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26
Return pan juices to roasting pan.
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27
Add 1 3/4 cups broth, remaining 1/2 tablespoon tarragon, and 3 tablespoons butter.
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28
Position roasting pan directly over 2 burners set at medium-high heat.
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29
Bring mixture to boil, scraping up browned bits.
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30
Boil 5 minutes.
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31
Transfer mixture to heavy medium saucepan.
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32
Add remaining 2/3 cup vermouth.
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33
Whisk remaining 1/4 cup broth and cornstarch in small bowl until smooth.
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34
Add to gravy mixture.
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35
Bring to boil, whisking constantly.
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36
Boil until gravy coats back of spoon thinly, about 8 minutes.
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37
Season gravy with salt and pepper.
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38
Serve turkey with gravy.
