My Thanksgiving Turkey Recipe

I cannot believe Thanksgiving is almost here! If you’re preparing the main event this year, give my Picture Perfect Turkey and Gravy a try. The recipe is from my first book, Picture Perfect Parties, and it’s truly a show stopper. You’ll end up with a beautiful, flawless bird that will make your friends and family ooh and ahh. Be sure to let me know how it turns out!

Picture Perfect Turkey and Gravy

Serves 8-10

Preheat the oven to 350 degrees F

You will need:

– 20 lb. Organic Turkey

– 2 teaspoons flake salt

– ¼ cup olive oil

– ¼ cup chopped fresh rosemary

– 4 cloves garlic minced

– 1 lemon

Ingredients for the *mirepoix mixture for the bottom of the roaster:

– 1 carrot diced

– 2 celery stalks dices

– 1 yellow onion diced

– 2 cups turkey stock (I use store bought)

To prepare:

In the bottom of a roasting pan place carrots, celery, onion and stock. Put a rack into the roasting pan. Place turkey on the rack.

Combine salt, oil, rosemary, and garlic, rub the entire turkey with the mixture, place whole lemon into the cavity of the turkey. Place in the oven with an aluminum foil tent on the top of the turkey for 4 hours, basting every half hour. Remove the tent for the last hour of baking, and bake until meat thermometer reads 150 degrees F

Pull from the oven and let rest.

*Reserve the mirepoix for the gravy.

Gravy

You will need:

– Mirepoix, defatted

– 2 cups turkey stock

– 2 tablespoons corn starch

To prepare:

Place the mirepoix into a saucepan, heat, and add turkey stock, and warm.

In a small bowl place cornstarch.  Add 3 tablespoons of the warm mixture to the cornstarch, mix with a small spoon until a paste forms. Add the paste to the gravy mixture to thicken. Stir until reduced. Remove from heat and strain into a bowl. Serve on the side with turkey and stuffing.

Photo Credit: Deborah Whitlaw Llewellyn