California Roast Turkey and Gravy

 

Citrus zest and juice and fresh herbs imbue this traditional roast turkey with regional flavor. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

What you will need

1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy

5 oz. (10 Tbs.) unsalted butter, softened

Kosher salt and freshly ground black pepper

1 Tbs. finely chopped fresh rosemary

1 Tbs. finely chopped fresh thyme

1 Tbs. minced garlic

2 tsp. finely grated lemon zest

2 tsp. finely grated orange zest

1 small yellow onion, quartered

2 medium stalks celery, halved crosswise

2 Tbs. olive oil

3 cups lower-salt chicken broth

2 cups Madeira

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

1/4 cup fresh lemon juice

Kosher salt and freshly ground black pepper

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