December 21, 2013

Best Ever Classic Roasted Whole Turkey

Post by Chef Corbin

Yield– serves 12-15 people

 

1 whole free- range whole Turkey 15 LBS Thawed

 

NOTE- thaw your turkey in the refrigerator, a 15 LB turkey will need to thaw for 3-4 days prior to roasting (SIMPLE tip for every 4lbs it is a 1 day of thawing) to avoid food contamination, NEVER thaw your turkey at room temperature or overnight in the sink

 

Ingredients:

½ cup softened butter

Fresh sage leaves

1 whole onion- peeled

Salt and Pepper to taste

 

3 large onions, peeled and sliced into 1 inch slices

2 large carrots cut in half length-wise

4 stalks of celery

 

Parchment Paper- 2 large sheets (large enough to wrap your turkey- each piece of parchment should be approximately 24-30 inches in length)

 

Gravy

8 Tbsp. all purpose flour

6-8 Tbsp. turkey drippings/ fat

1 ¼ Litre of chicken stock

½ tsp. dry sage

Salt and pepper to taste

 

Method

Preheat your oven to 350-degrees- best to use convection roast if you have it; otherwise non-convection also works.

Remove the turkey neck and giblets from the turkey and rinse under cold water.  Rinse the whole turkey under cold water and pat dry with absorbent paper towel.  Place one of the large pieces of parchment paper onto a large working surface.  Place the whole turkey neck and giblets with the sliced onions, carrots and celery in the middle of the paper.  Place the rinsed and dried turkey onto the sliced vegetables.

 

Pinch the turkey wings under the body and rub the softened butter over the entire surface of the turkey.  Season the inside and outside of the turkey with sea salt and cracked black pepper.  Place the fresh sage into the turkey cavity with the reserved whole peeled onion. Tie the turkey drum sticks together with butcher twine.  Bring the two sides of the parchment paper up and fold together to seal the turkey inside.

Place the remaining piece of parchment paper under the already wrapped bird in the opposite direction of the other piece of paper and once again bring the sides up and fold the ends of paper together.  The parchment wrapped turkey should resemble a wrapped parcel.

Place the wrapped turkey in a large roasting pan and roast for 2 hours.  After two hours remove the turkey from the oven and remove the parchment paper- keep the roasted neck, giblets, celery, carrots and onions in the roasting pan with the turkey. Increase the temperature to your oven to 400-degrees and place the turkey back inside and continue to roast for another 45 minutes or until a thermometer reads 165-degrees.

Remove the turkey from the oven and allow to rest for 20 minutes.  Remove the turkey from the roasting pan and place it onto your large serving platter.  Place a large piece of aluminum foil over the bird and allow the roast turkey to rest another 25 minutes.  While the turkey is roasting, prepare the gravy.

Remove the roasted turkey neck, giblets and vegetables from the roasting pan and discard.  Place the roasting pan onto your stove top over medium heat.  Combine the flour and turkey drippings together to form a roux.  Stir and cook together for 3-4 minutes.  Add the warm chicken stock and stir with a wire whip or wisk.  Bring to a boil and reduce heat to a low simmer for 15 minutes.  Season the gravy with salt and pepper and add the ground sage.

Serve with the roasted turkey and enjoy!

 

Something Else to think about:

  • Place a whole lemon or orange in the turkey cavity prior to roasting
  • Add other fresh herbs to the turkey- fresh rosemary or thyme
  • Place slices of smoked bacon over the turkey breasts to add extra flavour and moisture
  • Rub the turkey surface with your favourite rub or dry herb blend