ROSEMARY ROAST TURKEY

Makes 12 servings

Simple roast turkey is a holiday tradition. But don’t get caught in a pinch the day of the big feast with a frozen bird. If you buy a frozen turkey, refrigerator thawing is recommended. (Thawing the turkey at room temperature is not recommended since it could promote bacterial growth and lead to food-borne illness.) To thaw a whole turkey in the refrigerator, place the turkey in its unopened wrapper, breast side up, on a tray. For every four pounds of turkey, allow at least one day of thawing.

If you are short on time, submerge the turkey in cold water. Place the turkey in its unopened wrapper, breast down, and cover completely with cold water. Change the water every thirty minutes to keep the surface of the turkey cold. The thawing time in cold water is about thirty minutes per pound for a whole turkey.

FOR THE TURKEY:

1 (12 to 14-pound) turkey

6 large fresh bay leaves

1 bunch fresh rosemary sprigs

1 apple, quartered

1 celery stalk, halved

1 onion, halved

½ cup unsalted butter, melted, more for the pan

Coarse salt and freshly ground black pepper

FOR THE GRAVY:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 cups turkey drippings, fat removed, and homemade chicken stock or reduced-fat, low-sodium chicken broth

Coarse salt and freshly ground black pepper

DROPPIN#8217; KNOWLEDGE

Cross contamination is the transfer of microorganisms from one place, or food, to another, and it can make you sick. It occurs by improper handling of foods like fresh produce, raw meat, poultry, and seafood. The best prevention of cross contamination is to keep these foods separated. Always use a clean cutting board for fresh produce and a separate clean cutting board for raw meat, poultry, and seafood.

• Preheat the oven to 325°F. Lightly grease a broiler or roasting pan with melted butter. Remove the neck and giblets from the turkey. Rinse the turkey in cold water and drain. Pat dry and place the turkey with the wing tips tucked under the bird in the prepared pan.

• Without detaching the skin, carefully loosen the skin from the turkey breast. Slip several bay leaves and rosemary sprigs underneath the skin. In the body cavity of the turkey place the apple quarters, celery, onion, and the remaining bay leaves and rosemary sprigs.

• Brush the bird with the remaining melted butter and lightly cover with heavy-duty aluminum foil. Transfer to the oven and bake, basting frequently during cooking with drippings from pan, until an instant-read thermometer registers 180°F when inserted into the meaty part of the thigh, 3 to 4 hours. Cook the turkey uncovered during the last hour of cooking. (The juices should be clear, not reddish pink, when the thigh muscle is pierced with a knife.)

• Begin checking for doneness after 3 hours. Once finished, remove the turkey from the pan and let stand for 15 minutes, reserving the pan drippings for the gravy.

• For the gravy, in a large saucepan over medium heat melt the butter until foaming. Add the flour and cook, stirring constantly, about 3 minutes. Whisk in the reserved turkey drippings plus enough stock to make 4 cups. Increase the heat to high and bring to a boil. Reduce the heat to simmer and cook until the gravy is thick enough to coat the back of a wooden spoon, about 15 minutes. Taste and adjust the seasoning with salt and pepper. Serve the sliced turkey with the gravy on the side.