Ingredients: |
Ingredients: 10 tbsp unsalted butter, 6 at room temperature, and 4 melted
1/4 cup plus 2 tbsp minced sage
Kosher salt and freshly ground pepper
1 1/2 tsp coriander seeds
1 (15 lb.) turkey, cavity fat removed, neck and wing tips reserved for Rich Turkey Stock, gizzard reserved for gravy
2 large shallots, halved
1/2 orange, quartered
3/4 cup plus 1 tbsp all purpose flour
2 quarts Rich Turkey Stock
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Directions: |
Directions:1. In a bowl, mash the 6 tbsp of softened butter with 1/4 cup of sage and season with salt and pepper. In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a powder. In a small bowl, mix the ground coriander with 1 1/2 tbsp of salt and 1/2 tbsp of pepper.
2. Starting from the cavity end of the turkey and using your fingers, carefully separate the skin from the breast meat. Gently rub the sage butter under the skin, evenly coating the breast. Sprinkle the turkey inside and out with the seasoned salt. Refrigerate the turkey, uncovered, overnight. Bring the turkey to room temperature before roasting (allow 3 hours).
3. Preheat the oven to 350º. Put the shallots and orange in the cavity of the turkey and tie the legs together. Set the turkey and gizzard on a rack in a roasting pan. Brush the melted butter on the turkey and roast it for about 2 1/2 hours, basting every 30 minutes. Halfway through roasting, rotate the turkey for even cooking. Cover the breast loosely with foil during the last hour of roasting, rotate the turkey for even cooking. Cover the breast loosely with foil during the last hour of roasting. The bird is done when an instantread thermometer inserted in an inner thigh registers 165º
4. Transfer the turkey to a carving board and let rest for at least 30 minutes. Cut the gizzard into 1/4 inch dice. Pour the pan juices into a measuring cup. Spoon off 1/2 cup plus 3 tbsp of the fat, add it to the roasting pan and set the pan over 2 burners on moderate heat. Stir the flour into the fat until blended, then gradually whisk in the Rich Turkey Stock, scraping up the browned bits on the bottom of the pan. Simmer over low heat until no floury taste remains, about 20 minutes. Add the reserved pan juices, the gizzard and the remaining 2 tbsp of sage and season with salt and pepper. Carve the turkey, arrange on a platter. |
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