Ingredients
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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
Stock:
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6 cups water
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1 bay leaf
Gravy:
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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
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.
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Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.
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Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.
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Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking and baste turkey with pan juices.
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While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.
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Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.
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While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.
Cynthia Ross
Recipe Tip
For a thicker gravy, reserve twice the amount of turkey fat and double the butter and flour in the gravy ingredients.
Nutrition Facts (per serving)
942 | Calories |
70g | Fat |
5g | Carbs |
69g | Protein |
Nutrition Facts | |
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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.