James Beard roasted turkey
Yield 10 servings
- 1 (12- to 14-pound) turkey (neck, gizzard, and heart removed and reserved)
- 3 lemons, 1 cut in half, 2 cut into quarters, divided
- 1 bunch fresh parsley plus 1 sprig, divided
- 1 bunch fresh tarragon leaves plus 3 leaves, divided
- 1/2 stick softened butter
- 9 to 10 strips fresh salt pork
- 4 teaspoons salt, divided in half
- 1 teaspoon freshly ground pepper
- 1 medium onion, cut into eighths
- 2 whole cloves
- 1 quart water
- 1 stick butter, divided 1/4 stick, 1/4 stick, and 1/2 stick, melted
- 1/4 cup all-purpose flour
- 1/4 cup cognac
- Turkey: Preheat oven to 350 F.
- Rub the inside of the turkey with lemon halves. Stuff the inside of the turkey with lemon quarters and a small bunch each of parsley and tarragon.
- Tie the legs of the turkey together.
- Using a half-stick of butter, massage the turkey all over. Line a roasting rack with strips of fresh salt pork.
- Set the rack in a fairly shallow roasting pan, and place the turkey breast-side down on the rack. Season the turkey with salt and pepper. Roast for 1 hour.
- Gravy, Part I: Place the turkey neck, gizzard, and heart in a small saucepan.
- Add onion, cloves, 2 sprigs of parsley, extra tarragon, and 2 teaspoons of salt.
- Add water to cover the mixture.
- Bring to a boil over high heat and boil for 5 minutes.
- Reduce the heat to low, cover the pan with a lid, and simmer for approximately 1-1/2 hours.
- Strain out the onion, cloves, herbs, gizzard, heart, and neck. Reserve the gizzard and heart. Discard the neck.
- Chop the gizzard and heart into 1/4-inch pieces. Set aside to add to the gravy.
- Turkey: Remove the pan from the oven. Rotate the turkey to 1 side, and brush with 1/4 stick of melted butter. Return the turkey to the oven and roast for another hour.
- Remove the pan, turn the turkey to the other side, and brush with 1/4 stick of melted butter. Roast for another hour.
- Turn the turkey onto its back and brush the breast with the remaining 1/2 stick of melted butter. Return the turkey to the oven and continue roasting until the internal temperature of the turkey reaches 165 F.
- Remove the turkey from the oven and place it on a serving platter. Allow it to rest for 15 minutes before carving.
- Remove the twine from the legs.
- Gravy, Part II: Remove all the fat from the roasting pan and pour it into a gravy separator. Set aside 1/4 cup of fat.
- Place the roasting pan or a skillet over medium heat. Add the 1/4-cup of fat and the flour.
- Once blended, add 2 cups of separated juices from the turkey, and cook, stirring constantly, until the mixture thickens.
- Taste the gravy and adjust the seasonings, adding more salt and pepper if needed.
- Stir in the chopped giblets and cognac. Simmer for 4 to 5 minutes.
- Serve the turkey and gravy with your favorite side dishes.
Courses Main dish
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/james-beard-roasted-turkey/