Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

Name: Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 3 smalls bay leaves, coarsely torn; 1 teaspoon black peppercorns, crushed; 1 large celery stalk, chopped; 79 milliliters coarse kosher salt; 2 Tbsps Dijon mustard; 1 teaspoon dried rosemary; 1 teaspoon dried rubbed sage; 1 teaspoon dried thyme; 118 milliliters dry white wine; 2 teaspoons chopped fresh rosemary; 1 whole lemon, chopped with peel; 1 teaspoon finely grated lemon peel; 1 large onion, chopped; 158 milliliters chopped shallots; 6 kilograms turkey (neck, heart, and gizzard reserved); 118 milliliters (1 stick) unsalted butter, room temperature

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy might be just the main course you are searching for. This recipe makes 12 servings with 635 calories, 82g of protein, and 29g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Thanksgiving will be even more special with this recipe. If you have rubbed sage, dijon mustard, lemon peel, and a few other ingredients on hand, you can make it. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert.

Instructions

Rub first 6 ingredients insmall bowl to crush herbs finely. DO AHEAD:Can be made 1 week ahead. Cover; store atroom temperature. Stir in peel before using.

Ingredients you will need

Herbs

Dry Seasoning Rub

Equipment you will use

Bowl

Rinse turkey inside and out(do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill,and reserve fat for roasting.

Ingredients you will need

Whole Turkey

Wrap

Place turkey inroasting bag; sprinkle inside and out withherbed salt. Close bag.

Ingredients you will need

Whole Turkey

Salt

Place on bakingsheet; refrigerate 18 to 24 hours.

Set rack at lowest position in oven andpreheat to 325°F. Rinse turkey inside andout; pat very dry. Stir chopped onion andnext 5 ingredients in small bowl. Divideonion mixture between main and neckcavities. Fold neck skin under and securewith skewer. Tuck wing tips under. Tie legstogether loosely.

Ingredients you will need

Whole Turkey

Onion

Equipment you will use

Skewers

Bowl

Oven

Place turkey on rack set inlarge roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Spread butter all overturkey.

Ingredients you will need

Butter

Spread

Place reserved fat pads and reservedneck, heart, and gizzard in pan; pour in2 cups Golden Turkey Stock.

Ingredients you will need

Turkey Stock

Equipment you will use

Frying Pan

Roast turkey 45 minutes. Baste with panjuices. Continue to roast until thermometerinserted into thickest part of thigh registers165°F to 170°F, basting every 45 minutes,adding stock or water to pan if dry, andtenting loosely with foil if browning tooquickly, 3 to 3 1/2 hours longer.

Ingredients you will need

Whole Turkey

Stock

Water