Split Roast Turkey
Updated May 6, 2024
- Total Time
- 55 minutes
- Rating
- Comments
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Ingredients
- 16-to-8-pound turkey
- 10cloves garlic, peeled and crushed, or more to taste
- A few branches sage, thyme or rosemary
- ⅓cup butter or olive oil
- Salt and freshly ground black pepper
- 3pounds mixed root vegetables, peeled and roughly chopped
- 3tablespoons olive oil
Nutritional analysis per serving (6 servings)
884 calories; 41 grams fat; 8 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 0 grams sugars; 89 grams protein; 1820 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450. Use a sharp knife to remove the turkey’s backbone. (Reserve the backbone to make stock.) Turn the turkey over, and press on it very hard to flatten the breast; dislocate the thigh joint where it meets the torso.
- Step 2
Put the bird breast side up in a large roasting pan. The wings should partly cover the breasts, and the legs should protrude a bit. Tuck the garlic and herbs under the bird’s skin and in the nooks of the wings and legs; smear with butter (or drizzle with olive oil), and sprinkle liberally with salt and pepper.
- Step 3
Roast for 20 minutes, undisturbed. Meanwhile, prepare the vegetables and put them in a roasting pan and drizzle with 3 tablespoons olive oil, salt, pepper and some of the herbs; don’t crowd the pan. Put in the oven.
- Step 4
If the turkey is browning too quickly, reduce the oven temperature to 400; begin to check it after about 55 minutes of total cooking; it’s done when an instant-read thermometer inserted into the thickest part of the thigh registers 155. Cook the vegetables until slightly caramelized and soft; if necessary, they can continue to cook while the turkey rests before carving.
- Step 5
Separate the turkey’s legs from the torso and slice; slice the breast as well. Pass the meat on a platter with the vegetables.
- Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat. Deglaze the pan by pouring in 4 to 6 cups of turkey stock and stirring to loosen any brown bits. Reduce the heat when the mixture bubbles. Taste and adjust the seasoning; do not skimp on salt or pepper. For every 4 to 6 cups of stock, mix together ⅓ cup cornstarch and ¼ cup water until smooth. Add the cornstarch mixture to the gravy, stirring constantly. It should thicken almost instantly; serve right away.
Private Notes
Comments
Mark Bittman, where in the world do you find a 6 to 8 lb. turkey? About the smallest I can find is around 11 lb. What would the cooking time be for the larger bird? Thank you and Happy Thanksgiving!