Roast Turkey with Root Vegetables and Gravy

Name: Roast Turkey with Root Vegetables and Gravy
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 12 tbsp. unsalted butter, softened; 3 tbsp. minced ﬂat-leaf parsley; 1 tbsp. ground cumin; 1 tbsp. sweet paprika; 2 shallots, minced; 1 (12-lb.) turkey, cut into 8 pieces; Kosher salt and freshly ground black pepper, to taste; 4 medium potatoes, cut into 2" pieces; 3 carrots, cut into 2" pieces; 3 turnips, cut into 2" pieces; 1 celery root, cut into 2" pieces; 1 butternut squash, peeled, seeded, and cut into 2" pieces; 2 tbsp. extra-virgin olive oil; 5 sprigs each fresh thyme and rosemary; 1 cup white wine or sherry; 1 tbsp. cornstarch

Serves
serves 10-12

TODD COLEMAN

This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.

Pairing note: The sweet roasted vegetables call for a tart carignan, like Pelligrini Redwood Valley 2008 ($18).

What You Will Need

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Ingredients

12 tbsp. unsalted butter, softened
3 tbsp. minced ﬂat-leaf parsley
1 tbsp. ground cumin
1 tbsp. sweet paprika
2 shallots, minced
1 (12-lb.) turkey, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
4 medium potatoes, cut into 2" pieces
3 carrots, cut into 2" pieces
3 turnips, cut into 2" pieces
1 celery root, cut into 2" pieces
1 butternut squash, peeled, seeded, and cut into 2" pieces
2 tbsp. extra-virgin olive oil
5 sprigs each fresh thyme and rosemary
1 cup white wine or sherry
1 tbsp. cornstarch

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Instructions

Step 1

Heat oven to 500°. In a bowl, mix butter, parsley, cumin, paprika, and shallots; set aside. Season turkey with salt and pepper. Loosen turkey skin; rub butter under skin. Combine root vegetables and squash in a bowl. Drizzle with oil, season with salt and pepper, and toss. Transfer vegetables to a large roasting pan; spread to cover bottom. Arrange thyme and rosemary over vegetables. Arrange turkey over herbs and vegetables. Roast turkey for 20 minutes. Reduce heat to 350°; roast until an instant-read thermometer inserted into each turkey breast reads 150° and each leg, thigh, and wing reads 160°, about 1 hour. (Some pieces will be done before others.) Continue cooking vegetables until tender. Discard herbs; transfer vegetables to a serving platter along with turkey and tent with foil to keep warm.

Step 2

Pour pan juices into a large measuring cup. Pour off and discard fat; transfer liquid to a 2-qt. saucepan. Add wine; bring to a boil. Cook until reduced by half, about 10 minutes. Meanwhile, whisk together cornstarch and ½ cup water in a small bowl. Stir cornstarch mixture into reduced liquid; return to a boil. Season with salt and pepper. Serve gravy with turkey and vegetables.

Heat oven to 500°. In a bowl, mix butter, parsley, cumin, paprika, and shallots; set aside. Season turkey with salt and pepper. Loosen turkey skin; rub butter under skin. Combine root vegetables and squash in a bowl. Drizzle with oil, season with salt and pepper, and toss. Transfer vegetables to a large roasting pan; spread to cover bottom. Arrange thyme and rosemary over vegetables. Arrange turkey over herbs and vegetables. Roast turkey for 20 minutes. Reduce heat to 350°; roast until an instant-read thermometer inserted into each turkey breast reads 150° and each leg, thigh, and wing reads 160°, about 1 hour. (Some pieces will be done before others.) Continue cooking vegetables until tender. Discard herbs; transfer vegetables to a serving platter along with turkey and tent with foil to keep warm.
Pour pan juices into a large measuring cup. Pour off and discard fat; transfer liquid to a 2-qt. saucepan. Add wine; bring to a boil. Cook until reduced by half, about 10 minutes. Meanwhile, whisk together cornstarch and ½ cup water in a small bowl. Stir cornstarch mixture into reduced liquid; return to a boil. Season with salt and pepper. Serve gravy with turkey and vegetables.