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.
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