- 1 (10-12-pound turkey), rinsed and patted dry
- 2 onions, peeled and quartered
- 3 carrots, peeled and washed
- 3 celery ribs, washed and dried
- 6-8 garlic cloves
- Salt and freshly ground black pepper
- 2 cups low- sodium chicken broth
- 6 ounces salted butter, melted
- 1 teaspoon salt
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 tablespoon dried crushed oregano
- Zest of one lemon
- Juice of 1 lemon
- Juice of 1 orange
- 1 teaspoon salt
- 1 teaspoon cumin powder
- ½ teaspoon crushed red pepper flakes
- 1 head garlic or 12 garlic cloves
- Small bunch fresh oregano or thyme
- Small bunch fresh sage
- 4 tablespoon unsalted butter
- ¼ -1/3 cup all-purpose flour
- 1 teaspoon salt or to taste
- Freshly ground black pepper to taste
- 2-3 tablespoons fresh lemon juice
- Pan juices
- 2-3 cups chicken stock or enough to equal 4 cups liquid including the pan juices
- Turkey Instructions:
- Preheat the oven to 325°F, 160 °C.
- Remove the neck and giblets from the inside cavity of the turkey. Wash the turkey inside and out with cold water and dry well with paper towels. Set it in a try with paper towels to absorb the excess moisture. Use your fingers or a spoon to carefully separate the skin from the turkey breast to create a pocket for the marinade. This will add tons of flavor.
- Place the onions, carrots, celery and 8 garlic cloves on the bottom of a large roasting pan. Season lightly with salt and pepper and pour 2 cups of chicken stock over the vegetables.
- Place the turkey on top of the bed of vegetables.
- Season the turkey cavity with salt, red pepper flakes, and cumin powder. Stuff with garlic cloves, oregano, and sage.
- Combine all of the herbed butter ingredients in a small bowl and whisk well.
- Rub the turkey all around with the herbed butter especially under the skin. Season the exterior liberally with salt and some pepper and a tablespoon of dried crushed oregano.
- Cross the legs together and tie them with butcher’s twine and tuck the wings under the bird.
- Tent the turkey loosely first with parchment paper then topped with aluminum foil. Roast covered for 2 and ½ hours.
- Remove the foil and parchment paper and insert a thermometer between the leg and thigh and roast another 1 and ½ -2 hours or until the temperature registers 165°F. Raise the oven temperature to 350°F, 180°C for the last 45 minutes of roasting to get the skin golden and crisp.
- Baste with the pan juices every 20 minutes.
- Remove the pan from the oven, transfer the turkey to a cutting board and allow to rest for at least 30 minutes before carving, to retain all of its juices.
- Gravy Instructions:
- Pour the pan juices through a strainer. The vegetables can be served alongside the turkey or frozen for later use. Place the pan juices into a gravy separator or place in a bowl in the refrigerator/freezer. The fat will rise to the top and can be easily removed. Combine the pan juices (without the fat) in a pitcher or bowl and add enough chicken stock to equal 4 cups total.
- Melt the butter in a large saucepan and add flour while whisking constantly. Cook over medium heat for 3 to 4 minutes. Pour the liquids into the pot and whisk well to combine. Season with some salt and pepper and bring to a boil. Reduce the heat to a medium-low and simmer until thickened. Check the seasoning.
- Transfer to a gravy boat and serve alongside the turkey.
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