Butterflied Roast Turkey

Butterflied Roast Turkey and Gravy
Yield Prep Time
12 20minutes
Cook Time
2 1/2hours
Yield Prep Time
12 20minutes
Cook Time
2 1/2hours
Butterflied Roast Turkey and Gravy
Yield Prep Time
12 20minutes
Cook Time
2 1/2hours
Yield Prep Time
12 20minutes
Cook Time
2 1/2hours
Ingredients
  • 3large onionsroughly chopped (about 1 1/2 quarts)
  • 3medium carrotspeeled and roughly chopped (about 1 quart)
  • 4stalks celeryroughly chopped (about 1 quart
  • 12sprigs thyme
  • 1each turkey12-14 pounds, butterflied, backbone, neck, and giblets reserved for Broth
  • 2-3tablespoons vegetable oil
  • a/n coarse saltcoarse
  • a/n black pepperblack, freshly ground
  • 1 quart turkey brothfrom what you made earlier
  • 2each bay leaves
  • 3tablespoons butter
  • 4tablespoons flour
Yield:
Instructions
  1. Adjust oven rack to middle position and preheat oven to 400°F. Line a rimmed baking sheet or broiler pan with aluminum foil.
  2. Pat turkey dry with paper towels and rub on all surfaces with 1-2 tablespoons oil. Season liberally on all surfaces with salt and black pepper. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
  3. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 155°F, and the thighs register at least 165°F, about 80 minutes. Half way through cooking: Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
  4. While turkey roasts, make the gravy. Roughly chop the neck and backbone. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add turkey broth from what you made earlier, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.
  5. Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add turkey broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.
  6. When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Tent turkey with aluminum foil and allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.
  7. Carve turkey and serve with gravy