Roast Turkey with Root Vegetables and Gravy

Photo by Judi B.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • INGREDIENTS

  • 12

    tbsp. unsalted butter, softened

  • 3

    tbsp. minced flat-leaf parsley

  • 1

    tbsp. ground cumin

  • 1

    tbsp. sweet paprika

  • 2

    shallots, minced

  • 1

    (12-lb.) turkey, cut into 8 pieces

  • Kosher salt and freshly ground black pepper, to taste

  • 4

    medium potatoes, cut into 2" pieces

  • 3

    carrots, cut into 2" pieces

  • 3

    turnips, cut into 2" pieces

  • 1

    celery root, cut into 2" pieces

  • 1

    butternut squash, peeled, seeded, and cut into 2" pieces

  • 2

    tbsp. extra-virgin olive oil

  • 5

    sprigs each fresh thyme and rosemary

  • 1

    cup white wine or sherry

  • 1

    tbsp. cornstarch

Directions

INSTRUCTIONS 1. Heat oven to 500°. In a bowl, mix butter, parsley, cumin, paprika, and shallots; set aside. Season turkey with salt and pepper. Loosen turkey skin; rub butter under skin. Combine root vegetables and squash in a bowl. Drizzle with oil, season with salt and pepper, and toss. Transfer vegetables to a large roasting pan; spread to cover bottom. Arrange thyme and rosemary over vegetables. Arrange turkey over herbs and vegetables. Roast turkey for 20 minutes. Reduce heat to 350°; roast until an instant-read thermometer inserted into each turkey breast reads 150° and each leg, thigh, and wing reads 160°, about 1 hour. (Some pieces will be done before others.) Continue cooking vegetables until tender. Discard herbs; transfer vegetables to a serving platter along with turkey and tent with foil to keep warm. 2. Pour pan juices into a large measuring cup. Pour off and discard fat; transfer liquid to a 2-qt. saucepan. Add wine; bring to a boil. Cook until reduced by half, about 10 minutes. Meanwhile, whisk together cornstarch and ½ cup water in a small bowl. Stir cornstarch mixture into reduced liquid; return to a boil. Season with salt and pepper. Serve gravy with turkey and vegetables.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: