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Entree
American
12 - 14 servings
1 hour
4 hours
15 pounds turkey, thawed
Salt and pepper to your taste
1 large organic lemon
1 bunch sage
1 bunch organic parsley
4 sprigs thyme
2 large organic yellow onions, halved with skin on
3 organic carrots, roughly chopped
2 ribs organic celery, roughly chopped
1 tablespoon cornstarch
1 tablespoon cold water, stock-turkey, chicken, or vegetable broth as needed
Place turkey on large baking sheet. Cover turkey loosely with clean kitchen towel. Let rest until oven reaches temperature.
Position rack on second level from bottom of oven. Preheat oven to 500 degrees F. Rinse turkey inside and out; pat dry. Place onion, carrot and celery in bottom of roasting pan. Place turkey breast side up. Gently separate skin on the breast and slide several sage leaves under skin. Slide 1 tablespoon butter under skin. Squeeze lemon over turkey, rub turkey with oil and sprinkle with salt and pepper. Place lemon rind, sage, parsley, 1 whole onion cut in half, carrot and celery into cavity and tuck legs into loose sking or truss.
Turn oven down to 400 and place turkey in oven. Baste turkey at ½ hour interval with pan juices or canola oil. Pour 1 cup white wine into pan and continue to roast until turkey is brown and meat thermometer inserted into thickest part of thigh registers 180 degrees F, covering loosely with foil if browning too quickly, about 2 hours. Baste at ½ hour intervals, adding more wine or stock, if necessary. Tilt turkey to drain any juices into pan.
Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes. Reserve pan juices for gravy.
Pour pan juices into fat separating measuring cup. Pour off fat. Return pan juices to roasting pan. Set roasting pan atop 2 burners over medium heat. Add Giblet Stock or canned chicken broth. Bring liquid to boil, scraping up any browned bits from bottom of pan. Boil until liquid is reduced to 3 cups. Season pan gravy to taste with salt and pepper. Serve turkey with pan gravy.
