How to Prep and Roast Turkey

Name: How to Prep and Roast Turkey
Prep time: 4 h 55 min
Cook time: 4 h 55 min
Total time: 4 h 55 min
Yield: 18
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp butter; 2 carrots, coarsely chopped; 3 ribs celery, coarsely chopped; 31 grams all-purpose flour; 3 sprigs fresh rosemary; 1 Tbsp chopped fresh sage; 1 Tbsp ground black pepper; 18 servings salt and ground black pepper to taste; 2 Tbsps kosher salt; 2 onions, coarsely chopped; 1 Tbsp poultry seasoning; 298 grams turkey pan drippings; 2 Tbsps turkey fat; 1 liters water; 4 kgs whole turkey, neck and giblets reserved

The recipe How to Prep and Roast Turkey can be made in about 4 hours and 55 minutes. This main course has 362 calories, 51g of protein, and 15g of fat per serving. This recipe serves 18. Head to the store and pick up ground pepper, poultry seasoning, salt and ground pepper, and a few other things to make it today. Thanksgiving will be even more special with this recipe. Prep and Forget Turkey, Roast turkey with pecan, sausage & chestnut stuffing & roast shallots, and Meal-Prep Turkey Cobb Salad are very similar to this recipe.

Instructions

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

Ingredients you will need

Poultry Seasoning

Turkey Wings

Pepper

Salt

Equipment you will use

Bowl

Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula.

Ingredients you will need

Turkey Breast

Vegetable

Rosemary

Carrot

Celery

Whole Turkey

Onion

Sage

Equipment you will use

Kitchen Twine

Spatula

Bowl

Place about 2 tablespoons butter under the skin and spread evenly.

Ingredients you will need

Butter

Spread

Spread the remaining butter (about 2 tablespoons) all over the outside of the skin.

Ingredients you will need

Butter

Spread

Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

Ingredients you will need

Poultry Seasoning

Whole Turkey

Spread the remaining onion, celery, and carrots into a large roasting pan.

Ingredients you will need

Carrot

Celery

Spread

Onion

Equipment you will use

Roasting Pan

Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

Ingredients you will need

Vegetable

Whole Turkey

Water

Equipment you will use

Aluminum Foil

Frying Pan

Roast the turkey in the preheated oven until no longer pink at 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).

Ingredients you will need

Whole Turkey

Bone

Equipment you will use

Kitchen Thermometer

Oven

Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Frying Pan

While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

Ingredients you will need

Whole Turkey

Bay Leaves

Stock

Water

Equipment you will use

Sauce Pan

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Oven

Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

Ingredients you will need

Turkey Fat

Equipment you will use

Sauce Pan

Frying Pan

Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat.

Ingredients you will need

Turkey Fat

Butter

Equipment you will use

Sauce Pan

Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Ingredients you will need

Salt And Pepper