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Thanksgiving


Turkey:
One 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick salted butter, at room temperature
1 lemon, halved
1 head garlic, halved
4 to 5 sprigs fresh sage
3 large carrots, chopped, optional
2 white onion, cut into quarters, optional
3 stalks celery, cut into large pieces, optional
1 apple, roughly chopped, optional
1 to 2 cups low-sodium chicken stock or water

Gravy:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon tamari
2 teaspoons chardonnay vinegar

For the turkey: If frozen, defrost in the fridge for 3 days. The morning before cooking your turkey, liberally sprinkle the inside and outside of the bird with salt and pepper. Allow to sit in the fridge, uncovered, for 24 hours, to dry the skin.

At least 2 hours before roasting your turkey, remove it from the fridge and allow it to come to room temperature. (You can remove it from the fridge up to 3 hours before roasting.) Preheat the oven to 425 degrees F.

Place the turkey on a work surface. Spread the softened butter all over the turkey, under the skin, around the legs and breasts, as evenly as possible. Sprinkle again with plenty of salt and pepper. Place the lemon, garlic and 2 to 3 sprigs sage in the cavity.

Place the turkey on a rack or a bed of carrot, onion, celery and apple with a cup of water or stock and the remaining sage at the bottom of the pan. Roast for 30 minutes, then reduce the oven temperature to 325 degrees F and continue roasting, adding up to 1 more cup liquid halfway through to prevent burning, until the breast temperature reaches 155 degrees F, 12 to 15 minutes per pound (2 hours 24 minutes to 3 hours for a 12-pound turkey). Remove from the oven and remove the legs from the bird.

Return the legs to the oven on a separate sheet tray and cook until they register 175 degrees F, 30 minutes to 1 hour.

Allow the bird to rest for at least 1 hour or up to 1 hour 30 minutes before serving.

For the gravy: Meanwhile, strain the drippings and juices from the roasting pan into a bowl. Discard the vegetables if using. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the raw flavor is cooked off, about 2 minutes. Whisk in the tamari and vinegar. Slowly whisk the strained drippings into the flour to avoid clumps. Simmer until the gravy just coats the back of a spoon, 5 to 7 minutes. (The gravy will not be a heavy thick gravy, but rather a light gravy.) Season to taste. Carve the turkey and serve with the gravy.

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