Crisp-Skinned Butterflied Roast Turkey with Gravy
- 3 large onions, roughly chopped (about 1 1/2 quarts)
- 3 large carrots, peeled and roughly chopped (about 1 quart)
- 4 stalks celery, roughly chopped
- 12 thyme sprigs
- 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 1/2 quartslow sodium homemade or storebought chicken or turkey broth
- 2 bay leaves
- 3 tablespoons butter
- 4 tablespoons flour
- Produce
- Bay leaves (2)
- Carrots, peeled and roughly chopped (about 1 quart), large (3)
- Celery (4 stalks)
- Onions, roughly chopped (about 1 1/2 quarts), large (3)
- Thyme, sprigs (12)
- Meat
- Quartslow sodium homemade or storebought chicken or turkey broth (1 1/2)
- Turkey, whole (1)
- Cooking & Baking
- Flour (4 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Vegetable oil (2 tablespoons)
- Dairy
- Butter (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 6, 2012 (3 months ago).
60 people saved this recipe.
