Ingredients Jump to Instructions ↓

  1. 1 12 to 14 lb. turkey

  2. 1/2 cup extra virgin olive oil

  3. 2 Tbsp. chopped fresh thyme leaves

  4. 2 Tbsp. chopped fresh oregano

  5. 2 Tbsp. chopped fresh rosemary

  6. 2 Tbsp. chopped fresh sage

  7. Calvados Gravy

  8. 3 to 4 Tbsp. extra virgin olive oil

  9. 2 medium carrots, peeled and coarsely chopped

  10. 1 large onion, coarsely chopped

  11. 1 turnip, peeled and coarsely chopped

  12. 1 large Granny Smith apple, peeled, cored and chopped

  13. 1/3 cup all-purpose flour

  14. 6 cups low-sodium chicken stock

  15. Kosher salt and freshly ground black pepper

  16. 1/2 cup Calvados, apple brandy, or apple juice

  17. 4 Tbsp. (1/2 stick) cold unsalted butter, cubed

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat oven to 400 degrees F. Pat turkey dry with paper towels and set it on a cutting board. With a boning knife, separate the thighs/legs from the bird by cutting through the skin and joint where thigh connects to the body; set aside.

  2. Remove the breasts from the bone by using a sharp, thin knife to cut down the length of the turkey breast bone. This can also be done by a butcher (see Quick-Roasted Turkey, below). Set aside bones for Calvados Gravy (recipe below). At this point, you will have two thigh/legs and two breasts.

  3. In a mixing bowl combine the olive oil, thyme, oregano, rosemary, and sage. Mix together and rub all over turkey. Finish by liberally seasoning the turkey all over with salt and pepper.

  4. Place legs, skin side up, in a large roasting pan. Roast 20 minutes. Carefully remove pan from oven; add breasts to pan, skin side up. Roast 30 to 45 minutes, or until breast reaches 165 degrees F when checked with a thermometer. Remove from oven; loosely cover with foil and let rest for 20 minutes before slicing (See Plattering and Presenting, below). Makes 8 to 10 servings.

  5. Calvados Gravy: Preheat oven to 400 degrees F. Place turkey bones in a roasting pan; rub with 2 Tbsp. of the oil. Roast until golden brown, about 35 to 40 minutes. Meanwhile, place carrots, onion, celery, turnip, apple, and garlic in a food processor (work in batches if needed) and pulse to a coarse puree. Remove bones from roasting pan; set aside. Place roasting pan on stove over high heat. Add remaining olive oil and vegetable puree. Cook and stir 15 minutes, until most of the moisture has cooked off and vegetables begin to caramelize. Sprinkle with the flour; cook 2 minutes more, stirring well to incorporate flour. Gradually add chicken stock, stirring to ensure there are no lumps. Place bones back in pan. Bring to a simmer. Season well with salt and pepper. Add the Calvados; gently simmer 20 minutes more. Remove from heat and strain through a sieve into a saucepan (Don't use a very fine mesh sieve, as allowing some of the pulp to pass through helps thicken the gravy). Whisk in a few of the cold butter cubes at a time until incorporated. Repeat until all the butter has been incorporated. This thickens the sauce and adds a glossy, velvety finish and richness. Makes 3-1/2 cups gravy.

  6. Quick-Roasted Turkey: Tyler cuts his turkey into sections for roasting, reducing the cooking time by half. If you prefer, ask your butcher to remove the legs and breasts for you. You will need the bones for the Calvados Gravy, so be sure to let the butcher know you want the carcass as well.

  7. Plattering and Presenting: To serve the turkey, Tyler slices the breasts and leaves the leg pieces whole. Then he pours all the flavorful pan drippings over the turkey. As a garnish, he fries whole sprigs of herbs, such as sage, thyme, and rosemary, in hot oil in a large saucepan until crisp. He drains and cools them before piling them on the platter.


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