0 Picture
Ingredients
- TURKEY:
- 3 onions, medium dice
- 3 ribs celery, coarsely chopped
- 2 carrots, coarsely chopped
- 5 cloves garlic
- 5 sprigs thyme
- 1 cup chicken broth
- Turkey parts, leave breast whole
- 3-4 TBS butter, melted
- 1 TBS table salt
- 2 tsp black pepper
- GRAVY:
- 3 TBS butter
- 3 TBS flour
- 2 bay leaves
- chicken broth
Details
Servings 1
Preparation
Step 1
1. If whole turkey purchased, cut into 2 legs, 2 thighs, 2 wings (removing wing tips), leave breast whole.
2. Preheat oven to 275 degrees. Brush both sides of all turkey pieces w/ melted butter, sprinkle w/ salt and pepper
3. Using jelly roll pan scatter carrots, onions, celery, thyme and garlic cloves in even layer, pour one cup chicken broth over all.
4. Set cooling rack over vegetables. Place turkey breast skin side down, remainder of turkey pieces skin side up. Place in oven and cook for one hour.
5. Remove turkey from oven, using paper towels, turn breast skin side up, return to oven. Continue cooking until breast temperature is 160 and thigh temperature is 175 (about 1 hour longer for a 12# turkey and about 2 hours longer for a 17# turkey)
6. Remove turkey and rack to another jelly roll pan. Pour vegetables and broth/juices into a sieve set over a large bowl. Press vegetables to extract as much juice, as possible. Should have at least 3 cups broth/juice, or add add'l chicken stock to reach 3 cups. Discard vegetables, garlic and thyme.
7. In a large sauce pan melt 3 TBS butter. When foaming subsides add 3 TBS flour and cook until golden brown and the fragrance of toast (about 5 minutes) . Whisk in juices a little at a time until well-blended. Add 2 bay leaves, cook until thickened, about 15 minutes. Remove bay leaves.
8. Increase oven temp to 500 degrees. After turkey has rested 30 minutes, return turkey to oven to crisp turkey skin and achieve dark golden color, about 7-10 minutes. Carve and serve.
Review this recipe