Roast Turkey and Gravy
Ingredients: Turkey, Kosher salt, Sugar, Baking powder, Oil · 165 min cook time · 350kcal · $30.50
Ingredients
12lbs Turkey, 4tbsp Kosher salt, 4tsp Sugar, 1tsp Baking powder, 3.5tbsp Oil, 1piece Small onion, 1piece Small carrot, 5sprigs Parsley, 2pieces Bay leaves, 3tbsp Flour, 0.25cup White wine, 3.25cups Water
Instructions
1. Remove the giblets and the neck from inside the turkey cavity and save them for the gravy.
2. Separate the skin from the meat to create pockets, then apply kosher salt and sugar under the skin and inside the cavity.
3. Truss the legs and tuck the wings back, then place the turkey in the fridge uncovered for 24 to 48 hours to dry out the skin.
4. Mix baking powder and oil together to make a paste and paint it all over the exterior of the bird.
5. Make a foil shield shaped like the turkey crown to protect the breast meat during high-heat roasting.
6. Preheat a baking stone and roasting pan in the oven at 500 degrees Fahrenheit, add oil, place the turkey in, drop temperature to 425F, and roast for 45 minutes.
7. Reduce oven temperature to 325 degrees Fahrenheit, remove the foil shield, and roast until the breast reaches 165F and thighs reach 175F.
8. Transfer the turkey to a carving board and let it rest for 45 to 60 minutes.
9. Strain pan drippings through a fine mesh strainer and let separate in a fat separator for 10 minutes.
10. Brown the turkey neck and giblets in a pan, remove them, then cook minced onion, sliced carrot, parsley, and bay leaves until softened.
11. Add flour to make a roux, slowly whisk in defatted pan drippings, water, and white wine, return giblets, and simmer for 10 minutes.
12. Season gravy with pepper if needed, strain through a mesh strainer, and serve alongside carved turkey.
Source: Watch the original video