SOMETHING SIMPLE: Deconstructed Roasted Turkey
Save time — and oven space — with this simple method for roasting a turkey.
Ingredients
- 1 10–15 lb. turkey
- ¼ cup kosher salt
- 2 lemons
- 1½ tbs. dried thyme
- 1 tbs. freshly ground black pepper
- 1 tbs. brown sugar
- 2 tsp. ground coriander
- 1 tbs. extra-virgin olive oil
- 4–6 sprigs fresh thyme
- 4–6 sprigs fresh rosemary
Gluten-Free Gravy
- Roasted-turkey pan drippings
- Low-sodium turkey or vegetable broth, as needed
- 2 tbs. cornstarch (or arrowroot powder)
- 2 tbs. salted butter, melted¾ tsp. sea salt
- ½ tsp. freshly ground black pepper
- Reserved roasted lemons
Directions
Prepare and break down the turkey:
STEP 1
Remove the turkey neck and giblets; reserve for making stock. Pat the turkey dry with paper towels.
STEP 2
Flex the wings away from the breast and use a sharp knife to cut through each wing joint.
STEP 3
Cut through the skin along each leg to find the leg joints.
STEP 4
Flex the legs away from the breast, then cut along the backbone to release each leg.
STEP 5
Cut through the backbone to separate the carcass from the breast; reserve the carcass for stock.
STEP 6
Arrange the turkey wings, legs, and breast on a wire rack set inside a rimmed sheet pan.
Make the dry brine:
STEP 1
Place the salt in a medium bowl and add the zest of both lemons.
STEP 2
Cut the lemons into quarters and reserve for roasting. Rub the lemon zest into the salt until the zest is broken down and aromatic, about 30 seconds.
STEP 3
Add the dried thyme, pepper, brown sugar, and ground coriander, and mix well.
STEP 4
Coat each turkey piece with the dry brine. You might not use all of the mixture, and some of it will end up on the sheet pan.
STEP 5
Allow the turkey to sit at room temperature for one hour, or refrigerate, uncovered, for up to 24 hours.
Cook the turkey:
STEP 1
If the turkey’s been refrigerated, allow it to rest at room temperature for two hours.
STEP 2
Preheat the oven to 400 degrees F.
STEP 3
Remove the rack with the turkey pieces from the sheet pan, and drain off any liquid in the pan. Then arrange the lemon quarters on the pan and place the wire rack with the turkey pieces over the lemons.
STEP 4
Drizzle the turkey lightly with the olive oil and tuck the herb sprigs between the pieces. Pour 1 cup of water into the bottom of the sheet pan.
STEP 5
Roast the turkey for 30 minutes. Rotate the pan, lower the heat to 325 degrees F, and roast for another 30 minutes, adding more water to the pan as needed to keep the drippings from burning.
STEP 6
Remove the legs and wings when an instant-read thermometer reads 170 degrees F when inserted into each piece (about one hour total). Continue roasting the breast until it reaches 150 degrees F (about 90 minutes total).
STEP 7
Let the meat rest for at least 30 minutes before serving. Reserve the roasted lemons for seasoning the gravy.
While the turkey rests, make the gravy:
STEP 1
Strain the pan drippings through a fine mesh sieve into a large measuring cup. Add enough broth to reach 2 cups of liquid.
STEP 2
Transfer the liquid to a pot and bring to a boil. In a small bowl, combine the cornstarch and melted butter to create a slurry.
STEP 3
When the broth reaches a boil, turn off the heat and gradually whisk the slurry into the broth until it begins to thicken.
STEP 4
Season with the salt, pepper, and juice of the roasted lemons.
Photography: Terry Brennan; Food Stylist: Betsy Nelson
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Kaelyn Riley is an Experience Life senior editor.
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