Whole Roasted Turkey with Citrus Rosemary Salt

Name: Whole Roasted Turkey with Citrus Rosemary Salt
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters (1 stick) butter; 177 milliliters butter; 2 carrots, cut in half; 4 larges carrots, halved lengthwise; 2 celery stalks, cut in half; 8 celery stalks; 946 milliliters chicken broth; 946 milliliters chicken stock or broth; 118 milliliters coarse salt; 118 milliliters all-purpose flour; 177 milliliters all-purpose flour; 8 sprigs fresh rosemary; 1 Tbsp fresh rosemary leaves, chopped; 2 Tbsps lemon zest; 2 lemons, halved; 237 milliliters extra-virgin olive oil, divided; 2 smalls whole onions, peeled; 12 servings Salt and freshly ground black pepper; 7 kilograms whole turkeys

Whole Roasted Turkey with Citrus Rosemary Salt

One serving contains 296 calories, 5g of protein, and 22g of fat. This recipe serves 12. It will be Head to the store and pick up rosemary leaves, flour, salt and pepper, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 3 hours and 40 minutes.

Instructions

Watch how to make this recipe.

For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.

Ingredients you will need

Rosemary

Salt

Equipment you will use

Food Processor

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Remove necks and giblets and put into a large saucepan.

Equipment you will use

Sauce Pan

Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.

Ingredients you will need

Celery Rib

Turkey Stock

Carrot

Onion

Gravy

Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere.

Ingredients you will need

Olive Oil

Rosemary

Whole Turkey

Salt

Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.

Ingredients you will need

Rosemary

Whole Turkey

Lemon

Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan.

Ingredients you will need

Celery

Carrot

Whole Turkey

Equipment you will use

Baking Sheet

Frying Pan

Drizzle turkeys with remaining olive oil.

Ingredients you will need

Olive Oil

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours.

Ingredients you will need

Bone

Equipment you will use

Kitchen Thermometer

Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.

Ingredients you will need

Gravy

Equipment you will use

Frying Pan

While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour.

Ingredients you will need

Butter

All Purpose Flour

Gravy

Equipment you will use

Sauce Pan

Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed.

Equipment you will use

Whisk

Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.

Ingredients you will need

Turkey Stock

Equipment you will use

Frying Pan

Carve turkey and serve with gravy.

Ingredients you will need

Whole Turkey

Gravy