- Serves 8-10:
- 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
- Herbed butter:
- 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
- Turkey Cavity:
- 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
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.
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.