Dry-Rubbed Roast Turkey with Pan Gravy

Dry-Rubbed Roast Turkey with Pan Gravy
Photo by Scott Phillips

Ingredients

  • 1 oz. kosher salt (¼ cup Diamond Crystal or 2 Tbs. Morton); more as needed
  • ½ cup dry white wine or vermouth
  • 2 large carrots, cut into 1- to 2-inch chunks
  • 1 medium yellow onion, cut into 1- to 2-inch chunks
  • Freshly ground black pepper
  • 1-½ cups lower-salt chicken broth
  • ½ cup finely chopped fresh sage
  • + 5 more ingredients
    • 1-1/8 oz. (¼ cup) all-purpose flour
    • 1 Tbs. extra-virgin olive oil; more as needed
    • 2 Tbs. finely grated orange zest
    • 2 medium celery stalks, cut into 1- to 2-inch chunks
    • One 12-lb. all-natural turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper. Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry. Rub the...

View full recipe at Fine Cooking

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