SERVES 10 TO 12
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1½ tablespoons, the salt to 1½ teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1½ teaspoons salt.
TURKEY |
|
3 |
medium onions, chopped medium |
3 |
medium celery ribs, chopped medium |
2 |
medium carrots, peeled and chopped medium |
5 |
sprigs fresh thyme |
5 |
medium garlic cloves, peeled and halved |
1 |
cup low-sodium chicken broth |
1 |
(5- to 7-pound) whole bone-in, skin-on turkey breast, trimmed (see note) |
4 |
pounds turkey drumsticks and thighs, trimmed (see note) |
3 |
tablespoons unsalted butter, melted |
1 |
tablespoon table salt |
2 |
teaspoons ground black pepper |
GRAVY |
|
2 |
cups low-sodium chicken broth |
3 |
tablespoons unsalted butter |
3 |
tablespoons unbleached all-purpose flour |
2 |
bay leaves |
Table salt and ground black pepper |
|
1. FOR THE TURKEY: Adjust an oven rack to the lower-middle position and heat the oven to 275 degrees. Arrange the onions, celery, carrots, thyme, and garlic in an even layer on a large rimmed baking sheet. Pour the broth into the baking sheet. Place a wire rack on top of the vegetables.
2. Pat the turkey pieces dry with paper towels. Brush the turkey pieces on all sides with the melted butter. Sprinkle the salt and pepper evenly over the turkey. Place the breast, skin side down, and the drumsticks and thighs, skin side up, on the rack on the vegetable-filled baking sheet, leaving at least ¼ inch between the pieces.
3. Roast the turkey pieces for 1 hour. With a dish towel in each hand, turn the turkey breast skin side up. Continue roasting until the thickest part of the breast registers 160 to 165 degrees the thickest part of the thigh registers 175 degrees on an instant-read thermometer, 1 to 2 hours longer. Remove the baking sheet from the oven and transfer the rack with the turkey to a second baking sheet. Allow the pieces to rest for at least 30 minutes or up to 1½ hours.
4. FOR THE GRAVY: Strain the vegetables and liquid from the baking sheet through a colander set in a large bowl. Press the solids with the back of a spatula to extract as much liquid as possible. Discard the vegetables. Transfer the liquid in the bowl to a 4-cup liquid measuring cup. Add the chicken broth to the measuring cup (you should have about 3 cups liquid).
5. In a medium saucepan, heat the butter over medium-high heat; add the flour and cook, stirring constantly, until the flour is dark golden brown and fragrant, about 5 minutes. Whisk in the broth mixture and bay leaves and gradually bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard the bay leaves. Remove the gravy from the heat and season with salt and pepper to taste. Keep the gravy warm.
6. TO SERVE: Heat the oven to 500 degrees. Place the baking sheet with the turkey in the oven. Roast until the skin is golden brown and crisp, about 15 minutes. Transfer the turkey to a carving board and let rest, uncovered, for 20 minutes. Carve and serve with the gravy.