The Royal Chef At Home: Easy Seasonal Entertaining

ROASTED TURKEY WITH PAN JUICES

MAKES 6 PORTIONS

1 bunch fresh thyme 4 bay leaves 2 cups chicken or turkey broth

1 Kosher turkey (10 to 12 pounds) Coarse kosher salt ½ cup olive oil 1 tablespoon black pepper 2 onions, peeled and sliced 1 head of celery, rough chopped 12 garlic cloves

½ bottle dry white wine 1 stick unsalted butter cup all purpose flour

1 Remove the turkey from the refrigerator an hour before you plan to cook. Preheat the oven to 450ºF. Remove any giblets from the cavity and reserve for the gravy. Pat the turkey dry with paper towel. Pour the olive oil over the turkey and massage so that all of the bird is covered in oil. Sprinkle lightly with kosher salt and black pepper. 2 In the bottom of a large roasting pan, add the onion, giblets, turkey neck, celery, garlic, thyme and bay leaf. Place the turkey, breast side up the roasting pan on top of the vegetables. Pour the broth and wine over the vegetables.

3 Transfer pan to the oven and roast for 30 minutes. Reduce the oven temperature to 350ºF and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches 165ºF (about 2 ¼ hours) 4 Remove the turkey to a warm platter to rest for at least 30-45 minutes. In a large pan melt the butter and stir in the flour. Remove the vegetables, giblets and neck from the roasting pan and add the liquid to the butter and flour to make the gravy. Season with salt and pepper.

FALL · THANKSGIVING FOR A CROWD

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