Chef John's Herb-Infused Roast Turkey and Gravy
Ingredients List
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2 tablespoons kosher salt
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1 tablespoon ground black pepper
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1 tablespoon poultry seasoning
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1 (12-pound) whole turkey, neck and giblets reserved
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2 onions, coarsely chopped
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3 ribs celery, coarsely chopped
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2 carrots, coarsely chopped
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½ bunch fresh sage
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3 sprigs fresh rosemary
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8 tablespoons butter, softened
Broth/Base:
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6 cups water
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1 bay leaf
Gravy Preparation:
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1 tablespoon butter
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¼ cup all-purpose flour
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¼ teaspoon balsamic vinegar (Optional)
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1 tablespoon chopped fresh sage
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salt and ground black pepper to taste
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine kosher salt, black pepper, and poultry seasoning. Tuck the turkey wings beneath the bird and season the cavity with about 1 tablespoon of the seasoning mixture. Set aside the remaining seasoning mix for later use.
In a large bowl, mix together onions, celery, and carrots. Stuff about 1/2 cup of the vegetable mixture, along with sage and rosemary sprigs, into the turkey's cavity. Tie the legs with kitchen twine. Gently loosen the skin over the turkey breast, using your fingers or a small spatula, and slide about 2 tablespoons of butter under the skin, spreading it evenly. Rub the remaining 6 tablespoons of butter all over the exterior of the turkey. Sprinkle the turkey with the rest of the poultry seasoning mixture.
Spread the remaining vegetable mixture in the bottom of a large roasting pan. Place the turkey on top of the vegetables and add about 1/2 inch of water to the pan. Shape a piece of aluminum foil over the turkey's breast.
Roast the turkey in the preheated oven until the meat is no longer pink near the bone and the juices run clear, approximately 3 ½ hours. An instant-read thermometer inserted into the thickest part of the thigh, close to the bone, should register 165°F (75°C). During the last hour of roasting, remove the foil and baste the turkey with its pan juices.
While the turkey roasts, prepare the stock: Combine the neck and giblets in a medium saucepan with water and a bay leaf. Simmer over medium heat for 2 hours. Strain the stock, discarding the neck and giblets. You should have at least 4 cups of stock. Set the stock aside.
Once the turkey is done, remove it from the oven. Carefully pour about 3 cups of the pan juices into a shallow bowl. Skim off the turkey fat, reserving about 2 tablespoons. Set the pan juices aside. Cover the turkey with a double layer of aluminum foil and let it rest in a warm spot for 10 to 15 minutes before carving.
While the turkey rests, prepare the gravy: In a large skillet, heat 2 tablespoons of the reserved turkey fat and butter over medium heat. Transfer the onions from the roasting pan into the skillet and cook, stirring, until browned, about 5 minutes. Stir in the flour and cook for an additional 5 minutes. Gradually whisk in the 4 cups of stock and reserved pan juices, ensuring the mixture is smooth. Skim off any foam, then stir in the balsamic vinegar. Simmer, whisking constantly, until the gravy thickens, about 10 minutes. Add the sage and season with salt and black pepper to taste.
Cynthia Ross
Chef's Tip
For a richer gravy, double the amount of turkey fat and increase the butter and flour in the gravy ingredients.
Using a turkey baster helps keep the bird extra moist.
Nutritional Information (per serving)
| 942 | Calories |
| 70g | Fat |
| 5g | Carbs |
| 69g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 942 | |
| % Daily Value * | |
| Total Fat 70g | 90% |
| Saturated Fat 23g | 114% |
| Cholesterol 256mg | 85% |
| Sodium 950mg | 41% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 69g | 137% |
| Vitamin C 2mg | 2% |
| Calcium 89mg | 7% |
| Iron 5mg | 26% |
| Potassium 774mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5