← Nouns Cooking · American

Ingredients

• 1 whole turkey (about 5.5 kg), thawed, giblets removed
• 2 tbsp coarse salt
• 2 tsp Black pepper
• 120 g butter, softened
• 2 tbsp Sage, chopped
• 1 tbsp fresh thyme leaves
• 3 cloves Garlic, finely chopped
• 1 Onion, quartered
• 1 Lemon, halved
• 2 Carrot, roughly chopped
• 2 celery sticks, roughly chopped
• 750 ml chicken or turkey stock, divided
• 4 tbsp Plain (all-purpose) flour
• 120 ml dry white wine (optional)

Method

1. Take the turkey out of the fridge 1 hour before roasting. Heat the oven to 220°C (425°F) with a rack low down. Pat the bird very dry inside and out.
2. Mash the butter with the sage, thyme, garlic and half the pepper. Loosen the breast skin with your fingers and push half the butter underneath, then rub the rest over the outside. Season all over with the salt and remaining pepper.
3. Put the onion and lemon inside the cavity. Scatter the carrots and celery in a large roasting tin, set the turkey on top, breast up, and pour in 250 ml of the stock.
4. Roast for 30 min, then lower the oven to 165°C (325°F). Roast for 2½–3 hours more, basting every 45 min or so and covering the breast loosely with foil once it is golden. It is done when the thickest part of the thigh reads 75°C (165°F) and the juices run clear.
5. Lift the turkey onto a board, cover loosely with foil and rest for at least 30 min.
6. Strain the pan juices into a jug and spoon off the fat, keeping 4 tbsp of it. Heat that fat in the tin over medium heat, whisk in the flour and cook for 2 min, until nutty.
7. Whisk in the wine (if using), the skimmed juices and the remaining stock. Simmer for 5–8 min, until smooth and thick. Season and strain, then carve the turkey and serve with the gravy.

Tips

• For even juicier meat, dry-brine: rub the salt all over the turkey 1–2 days ahead and leave it uncovered in the fridge, then skip the salt in step 2.
• Thaw a frozen turkey in the fridge, allowing about 1 day for every 2 kg, and never stuff the bird ahead of time.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef The Modern Proper RecipeTin Eats