Roasted Butterflied Turkey with Gravy

The easiest and fastest way to roast a turkey is by butterflying it. This foolproof method ensures a perfectly cooked bird with moist breast and thigh meat and a beautiful crispy skin. No need to wait for the holidays; you can enjoy a delicious roasted turkey any day of the year. The secret to avoiding burning drippings is by creating a flavorful base using chopped vegetables in the roasting pan. This recipe includes a rich and savory gravy that complements the turkey beautifully.

Prep Time: 30 minutes

Cook Time: 1 hour and 20 minutes

Resting Time: 20 minutes

Total Time: 2 hours and 10 minutes

Serving Size: 10 to 12 servings

INGREDIENTS:

• 3 large onions, roughly chopped (about 6 cups)
• 3 large carrots, peeled and roughly chopped (about 4 cups)
• 4 stalks celery, roughly chopped (about 4 cups)
• 12 thyme sprigs
• 2 tablespoons vegetable oil
• 1 whole turkey, 12 to 14 pounds, butterflied according to the instructions (backbone, neck, and giblets reserved)
• Kosher salt and freshly ground black pepper
• 6 cups homemade or low-sodium canned chicken or turkey stock
• 2 bay leaves
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour

INSTRUCTIONS:

1. Preheat the oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the onions, carrots, celery, and thyme sprigs across the bottom of the pan. Place a wire rack or slotted broiler rack on top of the vegetables.
2. Pat the turkey dry with paper towels. Loosen the turkey skin from the breasts. Rub the turkey all over and under the skin with 1 tablespoon of the oil. Season liberally all over with salt and black pepper (go easy on the salt if the bird was dry-brined). Tuck the wing tips under the bird. Place the turkey on the rack, arranging so that it does not overhang the edges, and press down on the breastbone to flatten the breasts slightly.
3. Roast the turkey, rotating the pan occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150°F and the thighs register at least 165°F, about 80 minutes. If the vegetables start to burn or smoke, add 1 cup of water to the roasting pan.
4. While the turkey roasts, make the gravy: Roughly chop the neck, backbone, and giblets. Heat the remaining 1 tablespoon of oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften and brown in spots, another 5 minutes or so. Add the stock, the remaining thyme, and the bay leaves and bring to a boil, then reduce to a bare simmer and cook for 45 minutes. Strain the stock through a fine-mesh strainer into a 2-quart liquid measuring cup or a bowl; discard the solids. Skim off any fat from the surface of the stock.
5. Melt the butter in a 2-quart saucepan over medium-high heat. Add the flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add the stock in a thin, steady stream until it is all incorporated. Bring to a boil, then reduce to a simmer and cook until reduced to about 4 cups, about 20 minutes. Season to taste with salt and pepper, cover, and keep warm.
6. When the turkey is cooked, remove it from the oven and transfer the rack to a rimmed baking sheet. Tent the turkey with aluminum foil and allow it to rest at room temperature for 20 minutes before carving.
7. Carefully pour any collected juices from the roasting pan through a fine-mesh strainer into a liquid measuring cup or a bowl. Skim off the fat and discard. Whisk the juices into the gravy.
8. Carve the turkey and serve with the delicious homemade gravy.

NOTE:

• Enjoy this succulent and flavorful roasted butterflied turkey with family and friends. The gravy adds an extra layer of richness to the dish, making it a perfect centerpiece for any occasion. Happy cooking!