Oct 7, 2010

Roast Turkey with Root Vegetables and Gravy

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.

Credit: Todd Coleman

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

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.

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 1⁄2 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.

SERVES 10–12

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

This article was first published in Saveur in Issue #133

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Ratings & Reviews (5)

by winecanine on 2010-11-26

What a timesaver! By the time my guests arrived, I had already made turkey stock and discarded the carcass. And carving serving portions was much easier. I cut the turkey into 12 pieces rather than eight (http://www.recipetips.com/kitchen-tips/t--436/cutting-up-a-whole-turkey.asp) and used olive oil instead of butter for the rub. After the turkey was cooked � I used a big disposable aluminum roasting pan � I put the root vegetables into a covered container with a splash of turkey stock and cooked them until tender. While the presentation may not be as impressive as a whole cooked bird, the excellent results and serving convenience more than make up for any shortage of aesthetic appeal!

by winecanine on 2010-11-26

by DEANLO on 2010-11-29

This recipe ROCKED. We had a 32lb glacial beast so I cut it in half and chopped it into relatively even pieces. Even though the recipe didn't call for it, I brined it in a low sodium/sugar solution with some allspice berries and peppercorns. After removing the bird from the brine, I patted the skin dry and air-dried everything in the fridge on a rack to help it crisp up.

I swapped out the turnips for beets and added some sage to the mix as well as an intact head of garlic (we needed to roast it anyway for mashed potatoes).

The thermometer confirmed it was done after about an hour and a half in the oven. We reserved some of the butter to brush on biscuits. OM NOM NOM

by MMCCORM on 2011-11-03

I may never cook another whole turkey again. Pieces may lack the pazazz, but the evenness of the cooking means you end up with a better bird. This is one of those rare times when more convenient and faster is actually better! For a similar recipe, but with more roast effect, search for Tyler Florence Buried turkey with gravy (didn't try the gravy).

by rnelson on 2012-12-27

Yes, it was good, and yes it was very easy. But simply nowhere near the experience of the full bird, stuffing inside, etc. etc. In a pinch, sure, but I don't think I'll ever go the easy route again for a festive Turkey meal.

Roast Turkey with Root Vegetables and Gravy 4 5 4 5