Name: Roasted Turkey
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: American
Ingredients: 1 14-15 pound young fresh, local turkey; 1 stalk celery (cut into 1-inch pieces); 1 garlic bulb halved; 1 large sprig of rosemary; 2 sprigs thyme; 4 tablespoons olive oil; 1 ½ cups chicken or turkey stock (for basting); ½ tablespoon Kosher salt; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 tablespoon paprika; ½ tablespoon ground black pepper; ½ tablespoon onion powder; ½ tablespoon garlic powder; 1 tablespoon olive oil; 1 turkey neck; 3 turkey backs (skin and excess fat removed or 2 turkey wings); 1 large carrot (coarsely chopped); 1 onion (coarsely chopped); 1 large celery stalk (coarsely chopped); ½ tablespoon whole pepper corns; 1 bay leaf; 1 sprig of rosemary; 6 cups turkey stock (or no salt added chicken broth); 2 cups water; 6 cups turkey broth; 6 tablespoons unsalted butter; 6 tablespoons flour; Salt and freshly ground black pepper

Description

Perfectly roasted turkey with a flavorful dry rub and rich gravy.

Ingredients

Scale

1 14-15 pound young fresh, local turkey
1 stalk celery (cut into 1-inch pieces)
1 garlic bulb halved
1 large sprig of rosemary
2 sprigs thyme
4 tablespoons olive oil
1 ½ cups chicken or turkey stock (for basting)
½ tablespoon Kosher salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon paprika
½ tablespoon ground black pepper
½ tablespoon onion powder
½ tablespoon garlic powder
1 tablespoon olive oil
1 turkey neck
3 turkey backs (skin and excess fat removed or 2 turkey wings)
1 large carrot (coarsely chopped)
1 onion (coarsely chopped)
1 large celery stalk (coarsely chopped)
½ tablespoon whole pepper corns
1 bay leaf
1 sprig of rosemary
6 cups turkey stock (or no salt added chicken broth)
2 cups water
6 cups turkey broth
6 tablespoons unsalted butter
6 tablespoons flour
Salt and freshly ground black pepper

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Instructions

For the dry rub: Combine Kosher salt, dried thyme, dried rosemary, paprika, black pepper, onion powder, and garlic powder. Rub the mixture over the turkey and refrigerate uncovered for an hour.
Preheat the oven to 390°F (199°C).
Cook the turkey: Place the turkey in a convection oven and roast for approximately 3 hours, basting with chicken or turkey stock every 30 minutes.
Rest the turkey: Once cooked, let the turkey rest for 30 minutes before carving.
For the turkey broth: In a large pot, add turkey neck, turkey backs, chopped carrots, onion, celery, peppercorns, bay leaf, rosemary, turkey stock, and water. Simmer for 2-3 hours.
For the gravy: Use the drippings from the turkey, mix with flour and butter, and add broth to achieve desired consistency.
Serve and enjoy!

Notes

This recipe works great for a holiday gathering or special occasion.
Make sure to let the turkey rest to allow the juices to redistribute.

Prep Time: 1 hour
Cook Time: 3 hours
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 0 g
Sodium: 1100 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 40 g
Cholesterol: 120 mg