Serves: 11 - 13
INGREDIENTS
- 1 18- to 20-pound Murray’s or Maplecrest fresh turkey
- 1 stick butter
- 2 sprigs fresh thyme
- 1 Spanish onion, peeled with ends removed
- Fairway Kosher salt
- Fairway black pepper
- Turkey gravy (see recipe, below)
DIRECTIONS
- Preheat oven to 425 degrees.
- Rinse with the turkey with cold water, and pat dry the inside and outside of the turkey well with paper towels.
- Rub the outside and inside of the turkey with salt and pepper.
- Melt the butter, and brush it all over the turkey. Season the bird again with salt and pepper.
- Place sprigs of fresh thyme in the turkey’s cavity along with the whole peeled onion.
- Tie the legs together. Put a piece of twine under the legs one time, then up and over them, and tie a good knot.
- Place in a roasting pan large enough to hold the bird, and place the pan on the middle rack of a preheated 425-degree oven. Roast for 45 minutes.
- Lower the temperature to 375 degrees, and roast the turkey for 15 minutes per pound.
- To check that the turkey is done, place a food or meat thermometer in the innermost part of the thigh and wing, and the thickest part of the breast. The minimum internal temperature in these areas of the turkey should read 165 degrees.
- If the turkey is not done return to oven for another 20 to 30 minutes.
- When done, place turkey onto a serving platter, and let it rest for 15 to 20 minutes before carving and serving with gravy (see recipe, below).
Turkey Gravy
Serves: 11 - 13
INGREDIENTS
- 2 Spanish onions, chopped
- 4 celery ribs, chopped
- 4 carrots, chopped
- 6 tablespoons flour
- 4 quarts chicken stock
DIRECTIONS
- Take roasting pan that held the turkey and contains the drippings, and put it on the stovetop (if too large for your, pour into a large enough pot or pan), and over low heat, scrape off whatever is sticking to the bottom of the pan, so it’s loose in the liquid.
- Next, add the celery ribs, onions, and carrots.
- Sprinkle the flour on top of everything in the pan, and cook for 5 minutes.
- Add the chicken stock and continue to stir, while turning up the heat.
- The gravy will thicken completely once it comes to a boil.
- Let boil for 2 minutes, then lower to a simmer until the vegetables have softened, and the liquid has reduced enough where the gravy has thickened.
- Strain the gravy through a sieve (while pressing down on the solids in the sieve with a ladle to extract their juice and flavor) into a saucepan.
- Taste the gravy, and if needed, add salt and pepper. Additional seasoning may not be needed, so taste first.
- Strain one more time if needed, and serve gravy hot with turkey.
