Roasted Rosemary Turkey
20 lb turkey (neck, heart, and gizzard reserved for gravy)
2 sticks unsalted butter, room temperature
½ cup fresh rosemary leaves plus 4 sprigs
2 tbsp salt
½ tbsp pepper
1/3 cup olive oil1 orange (halved)
1. Remove the turkey from the refrigerator before roasting, clean, and pat dry. Preheat the oven to 350˚ F.
2. With a spoon, mash the rosemary and butter together until well combined.
3. Use a knife to gently loosen the turkey’s skin. Stuff the mixed rosemary and butter evenly underneath the skin
4. Combine the olive oil, salt, and pepper in a mixing bowl. Brush the entire turkey with the mixture.
5. Fill the cavity with the orange halves and rosemary sprigs.
6. Place turkey in a roasting pan, breast up, and roast for 4 hours. Baste every 45-60 minutes so the skin will not dry out.
7. Flip the turkey at 1.5 hrs so it can cook evenly, and flip it again at 3 hrs. After the second flip, place a large piece of aluminum foil over the breast to prevent it from burning.
8. Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh reads 170˚ F and and juices in the thigh run clear when pierced with a fork.
9. Transfer the turkey to a platter. Tent it very loosely with aluminum foil, and let it rest for at least 45 minutes before serving.
Neck, heart, and gizzard
1 cup of chicken stock
2 cups of water
½ stick of butter
¼ cup of all purpose flour
½ cup of pan juice from turkey drippings
Salt and pepper to taste
1. Remove neck and giblets and put into a large saucepan.
2. Add chicken stock and water. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve.
3. In a medium saucepan, melt the butter and add the flour. Whisk flour over medium heat for 5 minutes.
4.Add the reserved turkey stock and pan juice and bring to a boil over high heat. Reduce heat and let simmer until thickened and ready to serve. Season, to taste.