Ingredients
- 1 whole fresh turkey (12-14lb)
- 1 whole fresh turkey (12-14lb)
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 ribs of celery, finely chopped
- 2 tablespoon flour
- 1 quart chicken stock
Preparation
Baking Directions:
Preheat oven to 375 degrees F.
Set a large roasting pan over medium heat and add 3 tablespoons of extra-virgin olive oil.
Season leg-thigh and wing pieces well with salt and pepper and place in hot pan skin side down.
Brown well while you prepare the breasts.
Once breasts are stuffed and tied (see recipe below), turn the leg-thigh and wing pieces over, then nestle in the breast pieces and brown on one side for 2-3 minutes before flipping over, then place the whole roasting pan in the oven and cook for 25-30 minutes.
Once cooked, remove the breasts and leg-thigh pieces to a platter and rest.
Set the pan (the wings will remain in the pan) over medium heat and add about 2 tablespoons of extra-virgin olive oil.
Stir with a wooden spoon to scrape any brown bits off the bottom of the pan, then add the chopped onion, carrots and celery.
Stir well and season.
Saute until vegetables are caramelized — about 5 minutes.
Sprinkle in flour to make a roux and stir well to combine; make sure the flour is mixed well with the oil so you don't have any lumps in the final gravy.
Once roux is nice and brown, pour in chicken stock and stir with a whisk and simmer until gravy is thickened and reduced slightly — about 12-15 minutes.
Season, strain through a sieve and serve.
