Roast Vermont Turkey With Stuffing & Gravy Recipe

Prepare the brine: in a large pot combine 1 cup kosher salt, 1 cup brown sugar, 4 l water and 1 cup apple cider. Add bay leaves, peppercorns, thyme, rosemary and smashed garlic. Bring to a simmer to dissolve salt and sugar, then cool completely. Chill brine before use.

Rinse turkey inside and out and remove any excess fat. Place turkey in a large brining container or bag and pour cooled brine over turkey, fully submerging. Refrigerate or keep on ice for 12–16 hours.

After brining, remove turkey from brine, rinse briefly under cold water and pat dry thoroughly with paper towels. Let turkey sit uncovered in refrigerator for 1–3 hours if time allows to dry skin for better browning.

Reserve neck and giblets for gravy (place in a small pot with water and aromatics — see Gravy section).

Make compound butter: in a bowl combine 1 cup softened butter, 1 tbsp chopped parsley, 1 tbsp chopped thyme, 1 tsp chopped rosemary, 1 tsp lemon zest, 2 minced garlic cloves, 1 tsp salt and 1 tsp black pepper. Mix until smooth and evenly combined.

Gently loosen the turkey skin over the breast by sliding your hand between skin and meat, taking care not to tear the skin. Spread about two-thirds of the compound butter directly under the skin over the breasts and remaining butter over the outside of the turkey skin.

Stuff the cavity with the quartered onion, halved lemon and remaining thyme and rosemary sprigs; do not pack tightly. If roasting with stuffing inside, add about half of the prepared stuffing (see Stuffing section) into the cavity loosely. Truss the legs with kitchen twine and tuck wing tips under the bird.

Prep bread: if not already slightly stale, spread bread cubes on a sheet and toast in a 350°F (175°C) oven for 10–12 minutes until lightly dried but not browned. Transfer to a large bowl.

In a large skillet, melt 6 tbs butter over medium heat. Add 2 cups chopped celery, 1 cup chopped onion and 1 cup chopped carrots. Sauté until softened, about 7–8 minutes. Add 2 tbs chopped sage and 1 tbsp thyme and cook 1 minute until fragrant.

Combine sautéed vegetables with bread cubes. Add 2 cups chicken or turkey stock gradually, stirring to moisten; mixture should be moist but not soggy. Stir in 2 beaten eggs, 1 cup dried cranberries (optional), 1 tsp salt and 1 tsp pepper. Taste and adjust seasoning.

If cooking stuffing inside the bird: loosely pack half the stuffing into the cavity just before roasting. Transfer remaining stuffing to a buttered baking dish, cover with foil and bake at 350°F (175°C) for 30–40 minutes until heated through at the end of the turkey roast time.

Preheat oven to 325°F (165°C). Position oven rack in lower third to allow room for turkey.

Rub the outside of the turkey with 2 tbs olive oil and sprinkle with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Place the turkey breast-side up on a rack in a large roasting pan. Pour 1 cup chicken or turkey stock into the bottom of the pan to keep drippings from burning.

Roast the turkey: estimate 13–15 minutes per pound for an unstuffed 12–14 lb bird (about 2.5–3.5 hours). For a stuffed turkey add 15–17 minutes per pound. Roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the stuffing (if inside) reaches 165°F.

Tent the turkey loosely with foil if the skin is browning too quickly. Every 30–45 minutes, baste the turkey with pan juices using a spoon. If pan becomes dry, add additional stock 1/2 cup at a time.

When done, transfer turkey to a cutting board and tent with foil. Let rest 20–30 minutes before carving to allow juices to redistribute and finish cooking.

While turkey rests, make gravy: place reserved neck and giblets in a small saucepan with 4 cups water (or use pan drippings and stock). Bring to a simmer and cook 30 minutes to make a quick stock. Strain and reserve liquid; discard solids.

Pour pan drippings from roasting pan into a fat separator or a glass measuring cup. Skim off and reserve about 1/4 cup fat for the gravy; you should have approximately 1 cup pan drippings (fat plus juices).

In a medium saucepan over medium heat melt 4 tbs butter. Whisk in 4 tbs flour and cook, stirring, 2–3 minutes until mixture (roux) is golden and loses its raw flour taste.

Gradually whisk in 2 cups stock plus the strained pan/neck stock, adding the pan drippings as desired. Whisk continuously to avoid lumps. Add 1 tsp fresh thyme leaves and 1 tsp freshly ground pepper. Simmer until thickened, about 5–8 minutes. Taste and season with salt to taste.

If gravy is too thin, simmer longer to reduce; if too thick, whisk in additional stock by 1/4 cup until desired consistency is reached. Keep warm until serving.