ATK Roast Turkey and Gravy with Sage and Fenugreek

americastestkitchen.com

Debbie Fenner

subheading: Sage-Fenugreek Paste:

1 cup chopped fresh parsley

2 tablespoons minced fresh sage

2 tablespoons vegetable oil

1½ tablespoons ground fenugreek

2 teaspoons garlic powder

½ teaspoon pepper

subheading: Turkey:

¼ cup kosher salt

4 teaspoons sugar

1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy

2½ tablespoons vegetable oil, divided

1 teaspoon baking powder

2 tablespoons unsalted butter, melted

1 small onion, chopped fine

1 carrot, peeled and sliced thin

5 tablespoons all-purpose flour

3¼ cups water

¼ cup dry white wine

5 sprigs fresh parsley

2 bay leaves

subheading: BEFORE YOU BEGIN:

* Note that this recipe requires refrigerating the seasoned turkey for at least 24 hours. This recipe was developed using Diamond Crystal Kosher Salt. If you have Morton Kosher Salt, which is denser, reduce the salt in step 1 to 3 tablespoons and rub 1 tablespoon of the herb mixture into each side of the breast, 1½ teaspoons into each leg, and the remainder into the cavity. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, omit the salt and sugar; instead, apply 4 teaspoons of the herb paste to each breast side and 2 teaspoons to each leg. When removing the foil in step 4, check the drippings in the roasting pan. If they are very dark or there is no liquid, add ¾ cup of water to the pan. The success of this recipe is dependent on saturating a baking stone and roasting pan with heat. note: Note that this recipe requires refrigerating the seasoned turkey for at least 24 hours. This recipe was developed using Diamond Crystal Kosher Salt. If you have Morton Kosher Salt, which is denser, reduce the salt in step 1 to 3 tablespoons and rub 1 tablespoon of the herb mixture into each side of the breast, 1½ teaspoons into each leg, and the remainder into the cavity. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, omit the salt and sugar; instead, apply 4 teaspoons of the herb paste to each breast side and 2 teaspoons to each leg. When removing the foil in step 4, check the drippings in the roasting pan. If they are very dark or there is no liquid, add ¾ cup of water to the pan. The success of this recipe is dependent on saturating a baking stone and roasting pan with heat.

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