Thanksgiving Turkey

Serves 1
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Directions

  1. 1Unwrap the turkey from its paper.
  2. 2Place the turkey on a roasting rack in a roasting pan.
  3. 3Sprinkle kosher salt all over the turkey and rub it in.
  4. 4Peel an orange using a vegetable peeler.
  5. 5Tie together fresh dill, rosemary, and thyme with twine.
  6. 6Pour soy sauce into a small saucepan.
  7. 7Add butter, the tied herbs, garlic cloves, and black peppercorns to the saucepan.
  8. 8Heat the mixture until it comes to a boil and the butter melts.
  9. 9Pour the melted butter mixture into a small bowl.
  10. 10Chop fresh rosemary, sage, and parsley on a cutting board using a chef's knife and bench scraper.
  11. 11Add butter to a mixing bowl.
  12. 12Zest a lemon directly into the butter.
  13. 13Add the chopped herbs, kosher salt, and black pepper to the butter.
  14. 14Mix all ingredients together to create an herb butter.
  15. 15Remove the turkey from the refrigerator.
  16. 16Pat the turkey dry with paper towels.
  17. 17Loosen the skin of the turkey.
  18. 18Stuff the herb butter under the turkey skin, spreading it evenly.
  19. 19Drizzle olive oil over the turkey.
  20. 20Brush the olive oil over the turkey.
  21. 21Place the turkey in the oven to roast.
  22. 22Remove the turkey from the oven and baste it with the melted butter mixture.
  23. 23Return the turkey to the oven to continue roasting.
  24. 24Remove the fully roasted turkey from the oven.
  25. 25Baste the turkey with the melted butter mixture again.
  26. 26Squeeze fresh lemon juice over the turkey.
  27. 27Drain the juices from the turkey cavity into the roasting pan.
  28. 28Remove the turkey from the roasting pan and set it aside to rest.
  29. 29Scoop some of the rendered fat from the roasting pan into a small saucepan.
  30. 30Add all-purpose flour to the saucepan with the fat and whisk to create a roux.
  31. 31Pour white wine into the roux and whisk.
  32. 32Add turkey stock to the mixture and whisk until smooth.
  33. 33Pour the pan drippings from the roasting pan into the saucepan with the gravy and whisk until thickened.
  34. 34Pour the finished gravy into a measuring cup.
  35. 35Remove the twine from the turkey.
  36. 36Carve the turkey.
  37. 37Arrange the carved turkey on a serving platter with fresh herbs and orange slices.
  38. 38Pour gravy over the carved turkey.
  39. 39Serve the Thanksgiving turkey with a glass of white wine.

Ingredients

  • Turkey
  • Kosher salt
  • Orange peel
  • Fresh dill
  • Fresh rosemary
  • Fresh thyme
  • Soy sauce
  • Butter
  • Garlic cloves
  • Black peppercorns
  • Fresh parsley
  • Fresh sage
  • Lemon zest
  • Lemon juice
  • All-purpose flour
  • White wine
  • Turkey drippings

Equipment

Roasting pan with rackCutting boardVegetable peelerTwineSmall saucepanWhiskSmall bowlChef's knifeBench scraperZesterMixing bowlSilicone brushOvenMeasuring cupServing platterWine glass

Tips

  • Patting the turkey dry is crucial for crispy skin.
  • Basting the turkey regularly helps keep it moist.

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