Turkey

Bahan-bahan

Turkey:

3 large onions, roughly chopped

3 large carrots, peeled and roughly chopped

4 stalks celery, roughly chopped

12 thyme sprigs

1 fresh free range organic whole turkey (12 to 14 pounds total) spatchcocked. (You can have the butcher do this for you)

4 tablespoons kosher salt

2 teaspoons baking powder

1 teaspoon black pepper

Gravy:

1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth

Bay leaves

3 tablespoons butter

4 tablespoons all-purpose flour

Petunjuk

Mix kosher salt, baking powder and black pepper mixture and sprinkle it over the turkey and pat it in. Making sure to get the mixture on all surfaces. Do this up to three days before cooking for best results or a minimum of overnight. Put it in the fridge loosely covered with a cheesecloth or plastic wrap.

On the day of cooking if you didn’t already get the turkey spatchcocked, spatchcock it.

Cover a short walled baking sheet with tin foil and scatter onions, carrots, celery and thyme sprigs across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the veggies.

Pat turkey dry and tuck wing tips behind back. Place the turkey on top of the rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

Transfer turkey to the oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.

Carve turkey

Gravy:

While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken or turkey stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth

Melt butter over medium-high heat in a 2-quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it is all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.

When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into gravy.