Thank you to William Sonoma for this Turkey and Gravy recipe! I made this turkey last year and it was amazing! Trust me!
Here is what you will need:
1 fresh 12-lb turkey, neck, and gizzard used to make turkey stock.
Salt and freshly ground pepper
FOR THE ROSEMARY ORANGE BUTTER:
½ cup unsalted butter at room temperature
2 tbsp minced orange zest
4 teaspoons minced fresh rosemary
Salt and freshly ground pepper
1 yellow onion, unpeeled, quartered
1 orange quartered
3 carrots, unpeeled, coarsely chopped
FOR THE TURKEY STOCK:
3 table spoons peanut oil
Turkey neck, and gizzard
3 cups chopped yellow onion
2 cups chopped carrot
1 cup chopped celery
Stems from 1 bunch fresh parsley
2 fresh thyme sprigs or 2 tsp dried thyme
2 bay leafs
8 cups low sodium canned chicken broth
¾ cup dry sherry
Salt and freshly ground pepper
FOR THE GRAVY:
7 Cups Turkey Stock prepared using dry sherry
¼ cup fresh orange juice
¼ cup cornstarch
Salt and freshly ground pepper
Remove the turkey from the fridge and let it sit at room temperature for up to 2 hours to take off the chill.
Position a rack in the lower third of the oven and preheat to 325. Rinse the turkey inside out and pat dry. Trim odd and discard excess fat. Fold the wings underneath the back of the turkey to prevent overbrowning. Lightly salt and pepper the turkey inside and out. Stuff if desired. (Killer dressing recipe to follow)
To make the rosemary-orange butter, mash together the butter, zest, rosemary, and a pinch of salt and pepper in a bowl.
Working from the tail end of the turkey, gently slide your fingers between the skin and flesh on the breasts, legs and as much of the thighs as you can. Next slide your fingers between the skin and breast of the turkey from the neck end. Spread about half of the rosemary-orange butter under the skin and over the meat on the turkey breast, legs and thighs. Spread the remaining butter all over the outside skin.
Place the turkey on a rack in a flameproof roasting pan just large enough to hold the turkey. Place the pan in the oven and roast the turkey, rotating the pan’s position on the oven rack from front to back several times for 1¾ hours. Basting does not add moisture to poultry or meat but it will help slow the turkey’s drying out as it cooks and will give the skin a rich color. A good rule of thumb is to begin basting the turkey after about 30 minutes of roasting and about every 30 minutes until the turkey is done.
As the onion, orange, and carrots to the pan and continue to roast, stirring the vegetables every 15 minutes, until an instant-read thermometer inserted into the thickest part of the turkey thigh away from the bone registers 175 which will take about another 1¼ hour.
Transfer the turkey to a cutting board and cover it loosely with aluminum foil while you make the gravy.
To make the gravy:
Place the roasting pan with the pan juices, orange and vegetables over 2 burners and turn the heat to medium-high. Add the turkey stock to the roasting pan and bring to a brisk simmer. Stir to deglaze the pan, scraping up the browned bits from the bottom, about 5 minutes.
Pour the contents of the pan through a sieve over a large bowl, pressing hard on the vegetables with the back of a large spoon to extract all the liquid; discard the solids. Spoon off as much of the fat as possible from the liquid. Transfer the liquid to a medium saucepan. Place over medium-high heat and simmer briskly for 5 minutes.
In a small bowl, stir the orange juice into the cornstarch to make a slurry. Gradually stir the slurry into the simmering gravy. Cook until the gravy thickens, 3-4 minutes. Season gravy with salt and pepper.
Garnish with fresh rosemary and oranges and serve with the gravy.
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