HOLIDAY ROASTED TURKEY |
Serves 12
2 tablespoons kosher salt or
fine coarse sea salt
1 tablespoon dried sage leaves
1 tablespoon dried
thyme leaves
2 tablespoons coarsely cracked black peppercorns
1
tablespoon sweet paprika
one 16-18 pound turkey, rinsed in salted cold
water
4-5 cups stuffing (see recipes)
6 tablespoons melted butter
2
medium onions, peeled and chopped
2 celery ribs, chopped
2 carrots,
chopped
3 cups water
4 tablespoons butter
1/4 cup all-purpose flour
1 quart turkey or chicken stock
In a small bowl,
combine the salt, with sage, thyme, peppercorns and paprika. Pat the turkey
dry. Set in a large roasting pan and rub it inside and out with the spice
mixture.
Preheat oven to 450 degrees.
Stuff the turkey body cavity and
the skin flap with the chosen stuffing, packing it loosely. Brush the turkey
with melted butter and roast for 30 minutes or until the skin is golden brown.
Scatter the onions, celery and carrots around the turkey, add the water to the
pan and cover the breast loosely with foil. Lower the oven temperature to 325
degrees, and roast the turkey for about 3 hours longer, or until an
instant-read thermometer inserted in the thickest part of the thigh registers
165 degrees. Remove the foil for the last 15 minutes of roasting.
Transfer
the turkey to a carving board, cover with foil and allow to rest for 20 to 30
minutes.
Pour the pan juices into a medium saucepan and skim the fat from
the surface. Set the roasting pan over a top burner, stirring well until
vegetables are brown.
Add 4 tablespoons of butter and the flour, stirring
well until well mixed. Stir in the turkey or chicken stock and whisk until
gravy boils and thickens. Simmer gravy for 15 minutes.
Strain the gravy
into the pan juices in the saucepan. Discard vegetables. Season gravy with salt
and pepper. Carve the turkey, arrange on a platter and serve with the stuffing
and gravy.