Chef John's Roast Turkey And Gravy

Ingredients

• Servings: 1
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon poultry seasoning
• 1 (12 pound) whole turkey, neck and giblets reserved
• 2 onions, coarsely chopped
• 3 ribs celery, coarsely chopped
• 2 carrots, coarsely chopped
• 3 sprigs fresh rosemary
• 1/2 bunch fresh sage
• 1/2 cup butter
• 1 bay leaf
• 6 cups water
• 2 tablespoons turkey fat
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 3 cups turkey pan drippings
• 1/4 teaspoon balsamic vinegar (optional)
• 1 tablespoon chopped fresh sage
• salt and ground black pepper to taste

Recipe

Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• 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.
• 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. place about 2 tablespoons butter under the skin and spread evenly. spread the remaining butter (about 2 tablespoons) all over the outside of the skin. sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• spread the remaining onion, celery, and carrots into a large 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.
• 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). remove the foil during the last hour of cooking. baste the turkey with the pan juices.
• 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.
• 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. 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.
• heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. 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.