Slow Roast Turkey and Gravy


Prep (night before)
1. Thaw Turkey (20lbs or less)
2. Gently separate the skin from the breast but don’t remove it. You just want to be able to get your hand between the skin and the breast meat. Rub Kosher salt between skin and breasts as well as inside stuffing cavity
Optional: add 1 tsp. rosemary and thyme to 2 Tbs. melted salted butter and add to salt
3. Let turkey salt for at least 2-3 hours
4. When ready to roast – Pre heat oven to 475
5. Lightly stuff turkey with halved onion, two raw carrots, two celery stalks, 3 sprigs of thyme and rosemary
6. Lightly salt and pepper skin

1. Coat grill rack with olive oil and rest turkey on rack BREAST side down
2. Roast Turkey for 20 min. at 475
3. Drop the oven temp to 250 (seriously)
4. Remove turkey and flip it over in the rack so breast side is up and insert meat thermometer into thigh and return to oven
5. From this point Roast Turkey for 20 min. for each pound of turkey (no need for basting because you are slow roasting)
6. Turkey is done when internal thigh temp is 180 and internal breast meat is 170
7. Let turkey rest for at least 20 minutes with a foil cover to allow juices to reincorporate.

1. Pour off turkey drippings through a fine strainer into measuring cup to let fat separate (10 min)
Do not wash the roasting pan. (that’s your gravy sauce pan)
2. Thinly slice 1/2 cup brown mushrooms
3. Saute mushrooms in turkey roasting pan over medium-low heat until they release (5 min)
4. Mix 3 Tbs. of all purpose flour with 1/2 Tbs. of worcestershire sauce and 1 Tbs. balsamic vinegar to create a roux slurry
5. Pour off excess fat from drippings and mix with slurry
6. If you have less than 2 cups of liquid, add equal parts white wine (chardonnay) and chicken stock or water with chicken bullion cube to the slurry.
7. Add liquid mixture to the roasting pan
8. Raise heat to medium and reduce stirring constantly until gravy reduces by half (10 minutes)
Add cracked black pepper to taste


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