SALTED ROAST TURKEY WITH SHALLOT DIJON GRAVY
Salted Roast Turkey with Shallot Dijon Gravy
- Cooking Time: 180-240+
- Servings: 8-12
- Herb Salt:
- ⅓ cup + 1 Tbsp. coarse Kosher salt
- 1½ tsp. dried rosemary
- 1½ tsp. dried rubbed sage
- 1 tsp. crushed black peppercorns
- 3 small bay leaves, coarsely torn
- 1 tsp. finely grated lemon peel
- 1 14-16 lb. turkey (neck, heart and gizzards reserved)
- 1 large onion, chopped
- 1 large celery stalk, chopped
- 1 whole lemon, chopped with peel
- 1 tsp. dried rosemary
- 1 tsp. dried rubbed sage
- 1 tsp. dried thyme leaves
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cups Golden Turkey Stock* (recipe follows)
- 3½ cups Golden Turkey Stock* (recipe follows)
- ⅔ cup chopped shallots
- ½ cup all-purpose flour
- ½ cup dry white wine
- 2 Tbsp. Dijon mustard
- 2 tsp. chopped fresh rosemary
Rinse the turkey clean but do not pat dry. Place it in a roasting bag; sprinkle the turkey inside and out with herbed salt. Refrigerate for 18-24 hours.
Set oven rack on lowest position and preheat the oven to 325º F.
Rinse the turkey inside and out, now pat it dry.
Stir the chopped onion and next 5 ingredients in a small bowl. Divide this mixture between the main and neck cavities of the turkey.
Truss and place bird on a rack set in a large roasting pan. Spread butter all over the turkey. Place and reserved fat pads, neck, heart and gizzards in the pan; pour in 2 cups of Golden Turkey Stock*.
Roast for 45 minutes, then baste with pan juices. Continue to roast until a meat thermometer registers 165 to 170º F, basting every 45 minutes, and adding more stock or water if the pan becomes dry; also tent turkey loosely with foil if browning too quickly. Roast 3 to 3 ½ hours.
Transfer turkey to a platter, tent loosely with foil and let it rest 30-45 minutes. Reserve the pan juices for the gravy.
Pan gravy: Pull meat off neck and chop with gizzard and heart, reserving for gravy if desired.
Pour pan juices into an 8 cup measure. Spoon off fat and reserve ½ cup of the fat. Add enough stock to degrease the pan juices to measure 5 ½ cups total. Set pan juices aside.
Place roasting pan over two burners on medium heat. Add ½ cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until the roux is light brown, whisking constantly, about 2 minutes.
Whisk in the wine, stock mixture, mustard and fresh rosemary. Bring to a boil, whisking to blend. Boil until the gravy coats a spoon, about 3 minutes.
Add the neck, heart and gizzards, if desired. Taste and season with salt and pepper. Serve with turkey.
*Golden Turkey Stock
Bon Appetit, November 2008
4½ lbs. turkey wings, cut in ½
1 lg. onion, chopped
1 lg. carrot, chopped
1 lg. stalk celery, chopped
6 fresh Italian, flat-leaf, parsley sprigs
1 bay leaf
½ tsp. dried thyme
¼ tsp. whole black peppercorns
Preheat oven to 400º F. Arrange wings in a large roasting pan. Roast until deep brown, turning once, about 2 hours. Transfer wings to a bowl.
Spoon 3 Tbsp. turkey fat from the roasting pan into a large soup pot (reserve roasting pan). Add the onion, carrot and celery to the pot and sauté over medium-high heat until the veggies are golden, about 20 minutes.
Add turkey wings to pot. Add 2 cups of water to the roasting pan; place over 2 burners and bring to a boil, scraping the brown bits up. Add liquid to the pot, then remaining ingredients and enough cold water to cover the wings by one inch.
Bring water to a boil. Reduce heat to med-low; simmer uncovered until stock is very flavorful and reduced to 7 ½-8 cups, about 2 ½ hours.
Strain the stock into a large bowl. Cool 1 hour, then chill until cold, about 3 hours. Spoon off any fat before using.
This can be made 3 days ahead or frozen several weeks before using.