Dry-Rubbed Roast Turkey with Pan Gravy

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

Ingredients

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

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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