Chef Johns Roast Turkey and Gravy Tarifi

Malzemeler

• 2 tablespoons kosher salt1 tablespoon ground black pepper1 tablespoon poultry seasoning1 (12 pound) whole turkey, neck and giblets reserved2 onions, coarsely chopped3 ribs celery, coarsely chopped2 carrots, coarsely chopped0.5 bunch fresh sage3 sprigs fresh rosemary8 tablespoons butter, softened6 cups water1 bay leaf1 tablespoon butter0.25 cup all-purpose flour0.25 teaspoon balsamic vinegar1 tablespoon chopped fresh sagesalt and ground black pepper to taste

Hazırlanışı

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.
3. Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.
4. Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.
5. Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 ½ 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 and baste turkey with pan juices.
6. While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.
7. Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.
8. While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.

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