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Slow-Roasted Turkey with Simple Gravy

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Ingredients

Scale
  • 1 (12-pound) turkey, innards removed, wings removed and reserved for the gravy (below)
  • 1 recipe (about 1 gallon) Brine (see below)
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, crushed
  • 1/2 cup (1 stick) unsalted butter
  • 6 fresh sage leaves
  • Kosher salt and freshly
  • ground black pepper
  • Simple Gravy (recipe follows)

Instructions

  1. In a container large enough to hold the turkey snugly, pour the brine over the bird and let sit for at least 2 hours or up to 6 hours. (If brining longer than 2 hours, place the container in the refrigerator. Bring the turkey to room temperature before roasting.) Drain the turkey well and pat it dry. Discard the brine.
  2. Preheat the oven to 450°F.
  3. Fill the turkey breast cavity with the rosemary and garlic and truss the turkey. Place it on a roasting rack in a roasting pan. Melt the butter with the sage leaves and brush it all over the outside of the turkey. Season the turkey aggressively with salt and pepper and place it in the oven.
  4. Roast the turkey for 5 minutes, then rotate the pan 180 degrees and cook for another 5 minutes. Brush the outside with more of the sage butter and lower the oven temperature to 300°F. Roast for 90 more minutes; every 20 minutes or so, brush a little more butter on the turkey. Check the internal temperature with a meat thermometer and remove from the oven when the thickest part of the breast meat registers 155°F. Cover loosely with foil and let rest for 30 minutes.
  5. To serve, slice the turkey breast off by cutting down the middle of the backbone, starting with the blade against the bone. Remove both breasts from the rib cage, doing your best to keep the skin intact. Cut both breasts into slices and arrange on a large platter. Remove the legs, separate the thighs and drumsticks, and place on the platter. Serve with the gravy alongside.

Find it online: https://legenrecipes.com/recipe/slow-roasted-turkey-simple-gravy/