Ingredients
15lbturkey
¼cupkosher salt
2tbspdark brown sugar
1tbspfreshly ground black pepper
1tbspgranulated garlic
cooking oil,of choice, for drizzling
1turkey carcass
1medium yellow onion,quartered
3carrots,peeled and halved
3stalkscelery,cut into thirds
kosher salt,to taste
cooking oil,of choice, for drizzling
cold water
2bay leaves
½cuprendered turkey fat,or butter
⅓cupall-purpose flour
1qtturkey stock,or chicken stock
1bunchsage,fresh, optional
kosher salt,to taste
freshly ground black pepper,to taste
Preparation
The day before serving, prepare the turkey for brining. Pat dry with paper towels.
Set the neck aside for the stock. Cut off the wingtips and set them aside with the neck.
Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
Preheat the oven to 450 degrees F.
Place the turkey carcass, wingtips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
Roast for 30 to 45 minutes, or until the carcass and vegetables are deep brown. Transfer the roasted vegetables, turkey carcass, and other parts to a large stockpot.
From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup of water to the pan and scrape off any browned bits from the roasting process, then pour into a separate bowl. Reserve for the gravy.
Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don’t boil) for 3 hours.
Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes
Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
Remove the pan from the heat and let it cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
Preheat the oven to 425 degrees F 2 hours before serving the turkey.
Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400 degrees F.
Continue roasting until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F or r when the thigh registers 170 degrees F.
Start checking after about 20 minutes, removing any parts from the oven as they reach the proper temperature so that they don’t overcook.
Once all parts are done, loosely cover with foil and let rest for 5 to 10 minutes while warming the gravy.
Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
Serve the turkey with the gravy. Enjoy!
