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Ingredients
1 6-to-8-pound turkey
10 cloves garlic, peeled and crushed, or more to taste
A few branches sage, thyme or rosemary
⅓ cup butter or olive oil
Salt and freshly ground black pepper
3 pounds mixed root vegetables, peeled and roughly chopped
3 tablespoons olive oil
Nutritional analysis per serving (6 servings)
35 grams carbs; 381 milligrams cholesterol; 1105 calories; 23 grams monosaturated fat; 10 grams polyunsaturated fat; 11 grams saturated fat; 50 grams fat; 10 grams fiber; 1992 milligrams sodium; 122 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450. Use a sharp knife to remove the turkey’s backbone. (Reserve the backbone to make stock.) Turn the turkey over, and press on it very hard to flatten the breast; dislocate the thigh joint where it meets the torso.
- Step 2
Put the bird breast side up in a large roasting pan. The wings should partly cover the breasts, and the legs should protrude a bit. Tuck the garlic and herbs under the bird’s skin and in the nooks of the wings and legs; smear with butter (or drizzle with olive oil), and sprinkle liberally with salt and pepper.
- Step 3
Roast for 20 minutes, undisturbed. Meanwhile, prepare the vegetables and put them in a roasting pan and drizzle with 3 tablespoons olive oil, salt, pepper and some of the herbs; don’t crowd the pan. Put in the oven.
- Step 4
If the turkey is browning too quickly, reduce the oven temperature to 400; begin to check it after about 55 minutes of total cooking; it’s done when an instant-read thermometer inserted into the thickest part of the thigh registers 155. Cook the vegetables until slightly caramelized and soft; if necessary, they can continue to cook while the turkey rests before carving.
- Step 5
Separate the turkey’s legs from the torso and slice; slice the breast as well. Pass the meat on a platter with the vegetables.
Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away.
Private Notes
Comments
Mark Bittman, where in the world do you find a 6 to 8 lb. turkey? About the smallest I can find is around 11 lb. What would the cooking time be for the larger bird? Thank you and Happy Thanksgiving!
Mark Bittman, where in the world do you find a 6 to 8 lb. turkey? About the smallest I can find is around 11 lb. What would the cooking time be for the larger bird? Thank you and Happy Thanksgiving!