A butterflied turkey makes a handsome presentation, especially when wreathed with rosemary sprigs and lemons. Fresh herbs and garlic, rubbed both under and over the skin, infuse the bird with flavor.
Ingredients:
1 pasture-raised turkey, 12-14 pounds, neck and giblets removed and reserved
salt and freshly ground pepper
6 cloves garlic, minced
1/4 cup minced shallots
1/3 cup minced fresh flat-leaf parsley, plus 2 sprigs for stock
3 tablespoons minced fresh oregano
3 tablespoons minced fresh rosemary, plus sprigs for garnish
3 tablespoons Local Folks Foods mustard
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 yellow onion, stuck with 2 whole cloves
1/4 cup celery leaves
1-2 tablespoons unsalted butter, melted
4 lemons, halved
Chardonnay Gravy:
1 cup Chardonnay
Reserved Turkey stock
1/4 cup cornstarch stirred into 1/4 cup water
Directions:
Rinse the turkey inside and out and pat dry with paper towels. Position the bird breast side down on a cutting board. Using kitchen shears or a large knife, cut along one side of the backbone until the bird is split open. Pull open the halves of the bird. Cut down the other side of the backbone to free it, then cut between the rib plates and remove and small pieces of bone. Turn the bird breast side up, opening it as flat as possible, and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird. Season the bird with salt and pepper.
In a bowl, mix together the garlic, shallots, minced parsley, oregano, minced rosemary, mustard, lemon juice, and olive oil. Use your fingers to push some of the herb mixture under the skin of the breast and legs. Rub the remaining herb mixture over the surface of the bird. Place on a baking sheet, cover loosely with plastic wrap, and refrigerate for 6 to 24 hours. Bring turkey to room temperature (about 1 hour) before roasting.
Meanwhile, in a saucepan over low heat, combine 6 cups water; the turkey neck, heart, and gizzard (reserve the liver for another use); onion; parsley sprigs; and celery leaves and bring to a simmer. Cover and cook for 1 hour, then strain, cover, and refrigerate the stock until ready to make the gravy.
Preheat the oven to 375 degrees. Oil the inside of a roasting pan and place a rack in the pan. Place the turkey, breast side up, on the rack, and tuck the legs in tightly. Brush with the melted butter. Roast until the skin is crisp and deep brown and an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 175 degrees, 2 1/4 to 2 3/4 hours. Transfer the turkey to a warmed serving platter, tent with aluminum foil, and let rest for 20 minutes. Garnish the platter with the rosemary sprigs and lemon halves.
After transferring the turkey to a platter, set the roasting pan on the stove top over medium-high heat. Add the wine and heat, stirring to scrape up the browned bits on the pan bottom, until the wine is reduced by half, about 10 minutes. Add 4 cups of the stock and bring to a boil. Stir in the dissolved cornstarch and cook until thickened, about 5 minutes. Pour into a warmed gravy boat and serve alongside the turkey.
Serves 8-10, with leftovers