I’ve been a top chef for 15 years, I know the kitchen is the heart of the home. Serve a delicious turkey at Thanksgiving Dinner! There are many ways to roast a turkey—and often nothing compares to Mom’s–but this easy-to-follow recipe will help guide you when you’re playing host or hostess for the holidays.
If it’s your first time making a special meal with a roasted turkey, be sure to plan accordingly. Leave plenty of time not only for the turkey, but also to coordinate cooking other dishes to serve before, with, or after. Make sure to determine the proper roasting time for whatever size turkey you make
Serves: 8
Prep Time: 20 Minutes
Cook Time: 4 hours plus 20 minutes for resting and making gravy
Ingredients:
- 1 (15-pound) whole turkey
- 2 medium yellow onions, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 4 carrots, peeled and coarsely chopped
- 8 teaspoons butter
- 3 teaspoons kosher salt
- pepper
- 1 tablespoon chopped fresh thyme leaves, stems reserved.
Stuffing:
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 3 tablespoons chopped fresh thyme leaves, stems reserved
- 3 tablespoons chopped fresh sage leaves, stems reserved
- 3 tablespoons chopped fresh rosemary leaves, stems reserved
- 1/2 pound butter
- 3 cups breadcrumbs
- 3 tablespoons chopped fresh flat-leaf parsley, stems reserved
- salt and pepper
Gravy:
- 1 cup red wine
- All stems from the herbs for the turkey and stuffing
- 3 sprigs of fresh thyme
- 1 bay leaf
- 2 cups store-bought demi-glace or 2 packets brown gravy mix, prepared.
- salt and pepper
Directions:
- Thaw turkey if frozen, Move a rack to the lower third of the oven. Preheat the oven to 325F
2. Remove the giblets and discard them. Place the onions, celery, and carrots in the bottom of the roasting pan, then place the turkey on top of the vegetables, breast up.
3. Generously smear the butter on the turkey breast, then rub with salt and pepper to season, both inside and out (unless you are using a kosher turkey, which contains more salt). Sprinkle the thyme on the turkey right before it goes in the oven.
4. Place the roasting pan in the oven and roast the turkey for 4 hours. About 30 minutes before it is done, slide the turkey out of the oven and baste it with the pan juices. immediately return the roasting pan to the oven, test doneness by making a discrete slice between the leg and the breast (juice should run clear, not read). Using an instant-read thermometer check that the internal temperature near the breast is 165 degrees.
5. While the turkey is roasting, make the stuffing: Place the medium saucepan over medium heat. When hot, add the olive oil and cook the onions, stirring, for 4 minutes or until soft and translucent.
6. Stir in the chopped thyme, sage and rosemary, then add the butter and mix well until melted. Stir in the breadcrumbs and parsley. Taste and add salt and pepper to season. Remove from heat and transfer the mixture to the baking dish. Set aside, covered, until the turkey is out of the oven. When ready to serve reheat in the oven, as needed, until crisp.
7. When done, transfer the turkey from the roasting pan to a platter or clean cutting board and allow it to rest for 20 minutes while you make gravy.
8. Using a spoon, skim the fat off the juices in the roasting and, leaving the vegetables and turkey drippings at the bottom, place the roasting pan over medium-high heat. When hot add the wine and deglaze the pan, stirring with the wooden spoon.
9. Mix in the herb stems, thyme, bay leaf and demi-glace or gravy, and bring to a simmer for 6 to 8 minutes, until thick. Remove the sauce from heat and strain it into the small saucepan. Keep warm on the stove until ready to serve.
10. Carve the turkey on the cutting board. Serve individual portions or place the carved pieces on a serving platter. Spoon the stuffing into the large bowl and serve on the side. Pour the gravy in a gravy boat or small bowl with a spoon and serve on the side.
