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American · Main
Roasted Butterflied Turkey with Gravy
A spatchcocked turkey roasted flat and fast on a rack over a bed of onion, carrot, celery and thyme, done in about eighty minutes, with a gravy built from the browned backbone, neck and giblets, a golden roux and the tray juices.
- YieldServes 4
- Hands-on1 h 20 min
- Total2 h 53 min
- Difficulty
Ingredients
Turkey
- 1large onions, roughly chopped
- 1large carrots, peeled and roughly chopped
- 1½ stalkscelery, roughly chopped
- 5 sprigsfresh thyme
- 10 mlvegetable oil, divided
- ½whole turkey, 2.2–2.6 kg, butterflied; backbone, neck and giblets kept
- to tastekosher salt and freshly ground black pepper
Gravy
- 550 mlhomemade or low-sodium chicken or turkey stock
- 1 leafbay
- 20 gunsalted butter
- 10 gplain flour (about ¼ cup)
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