For the turkey:
14 lb. Butterball turkey – fresh or frozen, thawed (always a Butterball!)
2 T. canola oil
1 1/2 T. kosher salt
1 t. rubbed sage
1 t. dried thyme
1/2 medium onion cut in big chunks
2 stalks celery with leaves cut in big chunks
2 sprigs fresh rosemary (or 1/2 t. dried)
2 sprigs fresh sage, if available
1/2 c. water
wider variety heavy duty aluminum foil
For the broth:
turkey neck and giblets
4 c. water
2 stalks celery cut in 1″ pieces
1/2 medium onion, cut in large chunks
2 t. kosher salt
1 t. poultry seasoning
To cook broth:
Remove neck and giblets from turkey and place them in a large saucepan.
1/2 medium onion, cut in large chunks
Add 2 stalks of celery pieces
Add 4 c. water with 2 t. kosher salt
Heat to boiling, cover, and turn heat down to low for a very low simmer
Simmer this stock entire time turkey is cooking
To cook turkey:
Tear off two 4′ sheets of foil and place them on top of each other
On a long side, fold the ends over on themselves 3/4 inch, 4 times
Open foil to make one very large piece of foil.
Shape foil into a large turkey pan (disposable is fine), with the longer portions hanging off the sides
Tear off another sheet about 12″ long and crumple up into a fat rope, loop it in a circle and put it in the bottom of your roaster for a make-shift rack.
Tear off another piece of foil 16 inches long and fold diagonally in half to create a triangle. Set aside for later.
Place oven rack in lower third position
Preaheat oven to 450 degrees.
Rinse turkey inside and out in cold water. Make sure neck and body cavities are empty.
Place turkey on aluminum foil ring in roasting pan.
Pat the turkey very dry with paper towels.
Mix 1/2 T. salt with 1/2 t. dried sage and 1/2 t. dried thyme.
Rub this mixture inside turkey cavity
To cavity, add fresh rosemary, fresh sage, 2 celery stalks with leaves, and half of onion, cut in big chunks
Mix 1 T. salt with 1 t. rubbed sage and 1 t. dried thyme (or you can use 2 t. poultry seasoning) in a small bowl.
Mix in 2 T. canola oil with the salt mixture.
Rub this mixture all over outside of turkey
Pour 1/2 c. water in bottom of roaster
Fold wings under body of turkey
Fold in overhanging parts of foil towards pan loosely to keep it from getting torn
Place turkey roaster on large baking sheet for easier handling
Place in oven for 20-30 minutes until golden brown
Remove turkey
Spray foil triangle with Pam and set on turkey breast, pointed side down with sprayed side next to turkey
Lightly bring long sides of foil together over turkey and fold edges over a few times to thoroughly seal
Seal together ends on short sides. This should create an air-tight roaster for the turkey
Take a meat thermometer and insert it through the foil into the thickest part of the breast
(If you have a digital thermometer with a cable, even better.)
Place turkey back in oven with the breast side facing you.
Roast in 450 oven for 1 1/2 to 2 hours, until thermometer in breast registers 160 degrees (no higher)
Immediately remove turkey from oven. Place on large platter. Pour off juices into heat proof measuring cup.
Return turkey to roasting pan and cover lightly with a large piece of aluminum foil.
Let turkey rest at least 20 minutes.
Take saucepan with turkey neck and giblets, and pour through strainer into large heatproof measuring cup.
If desired, you can cut up giblets into small dice for giblet gravy. Otherwise, discard giblets and neck.
Skim 1/4 c. fat off of turkey drippings that have risen to the top
Place fat in sauce pan with 1/4 c. gravy flour. Stir over medium heat and cook for 2 minutes, whisking constantly.
Add 1/2 cup turkey broth to flour mixture, and whisk vigorously.
Keep adding by cupfuls until you have added 2 more cups of broth. Let mixture simmer lightly while whisking occasionally.
Here you have to play with it, adding more broth or gravy flour, until desired consistency is reached.
I like to let gravy simmer at least 5 minutes, for better flavor.
TIP: One big tip for carving turkey. Instead of cutting thin slices off edge of breast, try this: following the carcass line with your knife,
cut entire half of turkey breast off. Place it on the cutting board. Slice it crossways in 2″ pieces. Stays much moister this way.
TURKEY TUTORIAL:
Rinse turkey inside and out in cold water. Make sure neck and body cavities are empty.
Place turkey on aluminum foil ring in roasting pan.
Pat the turkey very dry with paper towels.
Mix 1/2 T. salt with 1/2 t. dried sage and 1/2 t. dried thyme.
Rub this mixture inside turkey cavity
To cavity, add fresh rosemary, fresh sage, 2 celery stalks with leaves, and half of onion, cut in big chunks
Mix 1 T. salt with 1 t. rubbed sage and 1 t. dried thyme (or you can use 2 t. poultry seasoning) in a small bowl.
Mix in 2 T. canola oil with the salt mixture.
Rub this mixture all over outside of turkey
Pour 1/2 c. water in bottom of roaster
Fold wings under body of turkey
Fold in overhanging parts of foil towards pan loosely to keep it from getting torn
Place turkey roaster on large baking sheet for easier handling
Place in oven for 20-30 minutes until golden brown
Remove turkey
Spray foil triangle with Pam and set on turkey breast, pointed side down with sprayed side next to turkey
Lightly bring long sides of foil together over turkey and fold edges over a few times to thoroughly seal
Seal together ends on short sides. This should create an air-tight roaster for the turkey
Take a meat thermometer and insert it through the foil into the thickest part of the breast
(If you have a digital thermometer with a cable, even better!)
Place turkey back in oven with the breast side facing you.
Roast in 450 oven for 1 1/2 to 2 hours, until thermometer in breast registers 160 degrees (no higher)
Immediately remove turkey from oven. Place on large platter. Pour off juices into heat proof measuring cup.
Return turkey to roasting pan and cover lightly with a large piece of aluminum foil.
Let turkey rest at least 20 minutes.
