Recipe From: Real Simple 2019
Prep time:35 minutes Cook time:10 Hours, 50 minutes (Includes 8 Hours Chilling)
Ingredients
No-Baste Roast Turkey
- 1 12-14lb Whole Turkey, Cut Into 8 Pieces
- 1/4 Cup Kosher Salt
- 3 Tbsp. Light Brown Sugar
- 1 Tsp Paprika
- 8 STalks Celery
- 4 Medium Carrots, Halved Lengthwise
- 2 Large Yellow Onions, Cut Into Wedges
- 1/2 Bunch Fresh Thyme Sprigs
- 4 Tbsp. Unsalted Butter, Melted
Golden Gravy
- Reserved Vegetables and Drippings
- 3 Cups Chicken Broth, Divided
- 3 Tbsp. Cornstarch
- 2 Tbsp. Unsalted Butter
- 1 Tsp. Apple Cider Vinegar
- 1/4 Tsp Kosher Salt
- 1/4 Tsp Freshly Ground Black Pepper
Directions
No-Baste Roast Turkey
- Place 2 wire racks inside 2 rimmed baking sheets. Divide turkey pieces evenly between racks. Stir together salt, sugar, and paprika in a small bowl, using your fingers to ensure sugar is fully incorporated. Sprinkle mixture evenly over turkey pieces. Refrigerate, uncovered, at least overnight and up to 24 hours.
- Remove turkey from refrigerator; let stand at room temperature for 1 hour.
- Meanwhile, preheat oven to 375ºF with racks in upper and lower thirds. Lift racks with turkey pieces off baking sheets; pat turkey dry with paper towels (do not rinse) and arrange, skin side up, on racks again. Pour off and discard any liquid from baking sheets and wipe dry. Divide celery, carrots, onions, and thyme between baking sheets. Set racks with turkey inside baking shets again and brush turkey evenly with butter.
- Roast turkey until a thermometer instered in thickets portion of breasts and thights (without touching bone) registers 165ºF, 60 to 70 minutes, rotating baking sheets from top to bottom halfway through. Remove baking sheets from oven and let turkey rest on wire racks, tented with foil, at least 15 minutes and up to 2 hours. Reserve vegetables and drippings for gravy.
Golden Gravy
- Set a colander or a fine-mesh strainer over a large bowl. Scrape vegetables and drippings from reserved baking sheets into colander. Discard vegetables. Pour 1/2 cup broth onto each baking sheet, carefully scraping up any browned bits; add to drippings in bowl.
- Pour drippings into a fat separator or a tall, narrow container. Let stand for 10 minutes. Skim off fat and discard. Transfer remaining drippings to a medium saucepan. Add remaining 2 cups broth and bring to a boil over medium-low.
- Meanwhile, whisk cornstarch and 3 tablespoons cold water in a small bowl until smooth. Slowly whisk cornstarch mixture into simmering broth and cook until gravy coats the back of a spoon, about 1 minute. Whisk in butter and vinegar; season with salt and pepper.
- Remove from heat and cover to keep warm until ready to serve.