Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Photo by Tim Morris

Ingredients

  • 1 teaspoon dried rosemary
  • 1 teaspoon lemon
  • ½ cup (1 stick) unsalted butter
  • 1 teaspoon whole black peppercorns
  • 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried rubbed sage
  • + 15 more ingredients
    • 1 teaspoon dried rubbed sage
    • 1 ½ teaspoons dried rosemary
    • 19 teaspoons coarse kosher salt
    • 1 lemon
    • 2/3 cup shallots
    • 3 ½ cups (about) Golden Turkey Stock
    • ½ cup all-purpose flour
    • ½ cup dry white wine
    • 2 tablespoons Dijon mustard
    • 2 teaspoons fresh rosemary
    • 3 small bay leaves
    • 1 large celery stalk
    • 1 large onion
    • 2 cups (or more) Golden Turkey Stock
    • 1 teaspoon dried thyme

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using. Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat fo...

View full recipe at Epicurious

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