5D4B3207 - James Beard Roasted Turkey

James Beard roasted turkey

Yield 10 servings



  1. Turkey: Preheat oven to 350 F.
  2. 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.
  3. Tie the legs of the turkey together.
  4. Using a half-stick of butter, massage the turkey all over. Line a roasting rack with strips of fresh salt pork.
  5. 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.
  6. Gravy, Part I: Place the turkey neck, gizzard, and heart in a small saucepan.
  7. Add onion, cloves, 2 sprigs of parsley, extra tarragon, and 2 teaspoons of salt.
  8. Add water to cover the mixture.
  9. Bring to a boil over high heat and boil for 5 minutes.
  10. Reduce the heat to low, cover the pan with a lid, and simmer for approximately 1-1/2 hours.
  11. Strain out the onion, cloves, herbs, gizzard, heart, and neck. Reserve the gizzard and heart. Discard the neck.
  12. Chop the gizzard and heart into 1/4-inch pieces. Set aside to add to the gravy.
  13. 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.
  14. Remove the pan, turn the turkey to the other side, and brush with 1/4 stick of melted butter. Roast for another hour.
  15. 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.
  16. Remove the turkey from the oven and place it on a serving platter. Allow it to rest for 15 minutes before carving.
  17. Remove the twine from the legs.
  18. 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.
  19. Place the roasting pan or a skillet over medium heat. Add the 1/4-cup of fat and the flour.
  20. Once blended, add 2 cups of separated juices from the turkey, and cook, stirring constantly, until the mixture thickens.
  21. Taste the gravy and adjust the seasonings, adding more salt and pepper if needed.
  22. Stir in the chopped giblets and cognac. Simmer for 4 to 5 minutes.
  23. Serve the turkey and gravy with your favorite side dishes.

Courses Main dish

Recipe by Grateful | at