Want to deliver that picturesque Norman Rockwell bird to the table? Is there still a method that can get you great results? This recipe uses the power of a baking stone to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing.
Why this recipe works:
•Preheating a Baking Steel or baking stone directs the heat towards the legs of the birds, exactly where it needs to go.
•A v-rack set in a rimmed baking sheet promotes good air circulation, leading to crisper skin.
Start 3 or 4 days early and dry-brine your turkey by following the instructions here. If dry-brining, omit rinsing and salting step from step 1.
- 1 whole turkey, neck and giblets reserved
- Kosher salt and freshly ground black pepper (Omit if Dry-Brining)
- 1 tablespoon The Tree and Vine Extra Virgin Olive Oil
- 1 large onion, roughly chopped
- 1 large carrot, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 1 1/2 quarts homemade or store-bought low-sodium chicken stock
- 2 bay leaves
- 1 teaspoon Bluegrass Soy Sauce Available at The Tree and Vine
- 3 tablespoons butter
- 1/4 cup flour
- Set oven rack to lowest position and place a baking stone on it. Preheat oven to 500°F. Allow to preheat for at least 45 minutes before adding turkey. Set breast side up in a V-rack over foil-lined rimmed baking sheet.
- Transfer rimmed baking sheet with turkey directly to the baking stone. Immediately close oven and reduce oven temperature to 300°F. Roast until golden brown and deepest part of breast registers 150°F on an instant read thermometer and legs register at least 165°F, 3 to 4 hours total. Remove from oven and let rest at least 30 minutes before carving.
- While turkey is roasting, chop neck into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through a fine mesh strainer. You should have a little over a quart of fortified stock. If not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
- Finely chop turkey gizzard and liver (if desired). Melt butter in medium saucepan over medium heat. Add chopped giblets and cook, stirring frequently, until just cooked through, about 1 minute. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper.