This recipe was originally published in 2015.
This might be the best turkey you’ve ever tasted and it roasts in no time at all. The skin is perfectly crisp and the meat cooks evenly—no overdone breast or underdone thighs!
Each 3-ounce serving of white meat contains 132 calories, 3g total fat, 0g saturated fat, 0g trans fat, 57mg cholesterol, 54mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 24g protein, 0 Est GL.
Each serving of white meat with vegetables contains 477 calories, 5g total fat, 1g saturated fat, 0g trans fat, 229mg cholesterol, 431mg sodium, 10g carbohydrate, 2g fiber, 2g sugars, 92g protein, 4 Est GL.
Each 3-ounce serving of dark meat contains 156 calories, 6g total fat, 3g saturated fat, 0g trans fat, 72mg cholesterol, 66mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 24g protein, 0 Est GL.
Each serving of dark meat with vegetables contains 255 calories, 10g total fat, 3g saturated fat, 0g trans fat, 104mg cholesterol, 366mg sodium, 10g carbohydrate, 2g fiber, 2g sugars, 32g protein, 4 Est GL.
Turkey Au Jus Sauce
MAKES 4 CUPS.
Make this delicious sauce while your turkey is roasting. No one will miss the gravy.
Turkey neck, backbone and giblets (except liver)
6-8 cups cold water or gluten-free chicken or vegetable broth
1 bay leaf
½ small onion or shallot, chopped
1 clove garlic, crushed
2 small carrots, rough chopped
2 fresh sage leaves, crushed, or ½ teaspoon dried sage
4 sprigs fresh thyme or ½ teaspoon dried thyme
1/4 cup white wine, optional
Salt and pepper, to taste
1. Place neck, backbone, giblets (not the liver–too bitter) and water or broth in a large saucepan and bring to a simmer. Add bay leaf, onion, garlic, carrots, sage and thyme and cook until broth is reduced to about 4 cups. Strain broth and set aside until turkey is roasted and out of the oven.
2. Remove turkey from its pan. Place the pan with roasted vegetables over 1 or 2 burners set on medium-low heat. Add 1 to 2 cups strained broth and wine, if using, and deglaze the pan. Simmer 1 minute.
3. Strain mixture and return liquid to sauce pan. Stir in remaining broth. Remove fat from the top. Add salt and pepper, to taste. Serve warm alongside Spatchcocked Leek & Garlic Turkey.
- 2 cups rough-chopped root vegetables, such as carrots, parsnips, shallots
- 6 cloves garlic, minced, divided
- 5-6 fresh sage leaves
- 4-5 sprigs of fresh thyme
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground pepper, divided
- 12-15 pound whole turkey, thawed and spatchcocked
- 2-4 tablespoons olive oil, divided, more for brushing pan
- 2 leeks, washed and cut into rings
- 2-3 shallots, chopped
- 2-4 tablespoons fresh thyme, sage, parsley, chopped for garnish, optional
1Preheat oven to 375°F. Brush a rimmed half-sheet pan with oil.
2Place chopped root vegetables, half the garlic, sage and thyme in the pan, arranging the herbs in the center and the root vegetables all over. Sprinkle with ? of salt and pepper.
3Place spatchcocked turkey, skin side up, on top of the vegetables and herbs. Tuck wing tips under the bird and arrange legs so that the turkey is confined inside the pan. Dry turkey skin thoroughly.
4Brush turkey with half the oil. Generously sprinkle another ? of salt and pepper over the bird.
5Place leeks, shallots and remaining garlic on the bird, tucking it into crevices. Drizzle remaining oil over vegetables. Sprinkle with remaining salt and pepper.
6Place turkey in preheated oven and cook 20 minutes. Reduce oven temperature to 350°F and roast turkey until done, about 14 minutes per pound. Begin checking the internal temperature after 80 minutes of baking time. When breast meat is 150°F and thigh meat is 165°F, turkey is done.
7Remove turkey from oven. Cover and let it rest 20 to 30 minutes in a warm spot. Garnish with herbs, if desired, and serve with cooked vegetables and Turkey Au Jus Sauce.