Roast Turkey And Pan Gravy

Total Time: 5 hrs 45 mins Preparation Time: 45 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 14 -16 lbs fresh turkey, preferably free range
• kosher salt
• fresh ground pepper
• 8 sprigs fresh thyme
• 8 sprigs fresh sage
• 2 large onions, coarsely chopped
• 2 stalks celery, coarsely chopped
• 4 large carrots, peeled and coarsely chopped
• 2 leeks, rinsed well and coarsely chopped
• 1 bay leaf
• 4 tablespoons extra virgin olive oil
• 5 cups turkey broth or 5 cups chicken broth
• 1 1/4 cups water
• 1/4 cup cornstarch
• 1 tablespoon butter
• salt
• fresh ground pepper

Recipe

• 1 pre-heat the oven to 375°.
• 2 rinse turkey well with cold water and pat dry with paper towel.
• 3 sprinkle salt and pepper inside the turkey.
• 4 lift the skin on the breast and use your hand to gently separate the skin from flesh.
• 5 stuff 6 sprigs each of thyme and sage beneath skin to cover the breast.
• 6 mix chopped vegetables and remaining herbs.
• 7 fill turkey cavity with most of mixture, reserving several handfuls.
• 8 if desired, use kitchen string to truss turkey, tying the legs together and tucking the wings beneath the bird.
• 9 rub all over with olive oil, and season.
• 10 place remaining vegetables in bottom of greased, large roasting pan.
• 11 place turkey, breast side up, on top of vegetables in pan.
• 12 roast for one hour at 375 degrees.
• 13 remove turkey from oven and reduce heat to 325 degrees.
• 14 using oven mitts or large meat forks, turn turkey over so that it is breast side down.
• 15 return to the oven and roast for 30 more minutes, or until the skin turns golden brown.
• 16 remove turkey from oven and cover loosely with foil.
• 17 return turkey to oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer (inserted between a thigh and breast) reads 170 degrees.
• 18 transfer the turkey to a carving platter and allow it to sit about 20 minutes before carving.
• 19 place the roasting pan with turkey juices on 2 burners over medium heat.
• 20 mix broth and 1 cup of water and add to pan juices.
• 21 bring mixture to a boil, stirring to scrape up brown bits, then lower heat and simmer for 10 minutes.
• 22 strain into a saucepan and let sit for 5 minutes.
• 23 skim off fat that rises to the top.
• 24 place saucepan over medium-high heat.
• 25 add any accumulated juices from the turkey platter.
• 26 to make gravy: mix cornstarch with remaining 1/4 cup water and stir into the pan juices.
• 27 bring to a boil; lower heat and simmer until gravy becomes slightly thickened.
• 28 remove from heat; add butter and season to taste with salt and freshly ground pepper.
• 29 serve with turkey and stuffing.
• 30 makes about 5 cups of gravy.