4.5 – 4 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
10 hr |
| Active: |
25 min |
| Yield: |
10 to 12 servings |
Ingredients
- One 15- to 20-pound turkey
- Neutral oil, like canola, for rubbing the turkey
- Kosher salt
- 4 medium carrots, roughly chopped
- 1 Spanish onion, roughly chopped
- 1/2 head celery, roughly chopped
- 3/4 cup to 1 cup chicken reduction or demi-glace
Instructions
- With the turkey breast-side down, use poultry shears to cut along both sides of the backbone. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. Turn the turkey breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. Allow your turkey to air-dry at room temperature for 2 hours, skin-side up.
- Preheat the oven to 500 degrees F.
- Rub the turkey with oil, then sprinkle all over with salt.
- Put the carrots, onion and celery in the bottom of a roasting pan, tossing to combine. Create a level bed of the vegetables and place a rack on top. Place the turkey, breast-side up, on the rack. Bake for 10 minutes to sear, then turn the oven down to 350 degrees F and cook for 20 minutes per pound (5 hours to 6 hours 40 minutes). 20 minutes before complete, brush the turkey skin with the chicken reduction. Return to the oven and finish cooking.
- Allow the turkey to rest for 45 minutes to 1 hour before slicing and serving.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
773 |
| Total Fat |
36 g |
| Saturated Fat |
8 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
102 g |
| Cholesterol |
338 mg |
| Sodium |
1683 mg |
