How to Roast Turkey Parts with Make-Ahead Gravy

• 1 whole turkey, (13 – 15 pounds)
• Kosher or fine sea salt
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme leaves
• 1 tablespoons sumac
• Black pepper
• 4 tablespoons unsalted butter
• 1 large shallot, finely diced
• 1 teaspoon poultry seasoning
• 4 tablespoons gluten-free flour
• 5 – 6 cups gluten-free chicken broth
• 8 tablespoons (1 stick) unsalted butter or dairy-free butter, at room temperature
• 3 yellow onions, slice ½ inch thick
• 2 whole cloves garlic, cut in half
• 1 orange, cut into ½-inch slices
• 6 sprigs fresh rosemary

• To cut the turkey: place the bird breast-side up on a cutting board. Pull a leg away from the body and slice through the skin between the breast and drumstick. Bend the leg back until the thighbone pops out of the socket, then cut through the skin and joints to remove the leg. Repeat with the other leg. Remove each wing by cutting at the joints. Slice down through the rib cage to remove the breast in one piece.
• If you prefer, ask your butcher to divide the bird: request the breast whole, legs and thighs together, wings removed, and save the remaining carcass for stock.
• Mix 2 tablespoons salt with the dried rosemary, dried thyme, sumac, and 1 tablespoon pepper. Pat turkey parts dry, place them on a rimmed baking sheet, rub with the spice mixture, and refrigerate uncovered for 24–48 hours to dry-brine.
• Make the gravy base: in a large skillet, brown the back and any leftover pieces over medium-high heat—do not wash the pan. Transfer the browned pieces to a large saucepan with 4 cups chicken broth and simmer for 1 hour. Separately, place the gizzards and neck in a saucepan, cover with water, add a pinch of salt, bring to a boil, then reduce heat and simmer for 1 hour.
• In the skillet used for browning, melt 4 tablespoons butter over medium heat. Add the shallot and cook for about 5 minutes. Stir in the flour and cook for 1 minute, then add poultry seasoning and cook another minute, stirring to form a roux.
• Remove the turkey pieces from the simmered broth and discard solids. Strain the broth and whisk it into the roux until smooth. Remove and chop the cooked gizzards (discard the neck) and stir them into the gravy. Simmer until the gravy thickens, about 5 minutes. Cool and refrigerate; reheat about 30 minutes before serving.
• Take the turkey pieces from the refrigerator 1½ hours before roasting. Preheat the oven to 325°F after about 1¼ hours. Rub softened butter over the skin of each piece.
• Line a roasting pan with onion slices, halved garlic, orange slices, and rosemary sprigs to form a vegetable rack. Arrange the turkey pieces on top, add 1 cup chicken broth to the pan, and roast, basting every 15 minutes with pan juices. Start checking the breast temperature after 1 hour; remove the breast and wings when they reach 165°F and tent with foil. Continue roasting the legs and thighs until they reach 165–170°F (they may need about 10 additional minutes). Once all pieces reach temperature, tent them together and let rest for 30 minutes.
• Place the prepared gravy in a large skillet and strain the roasting pan juices into it. Warm the combined gravy over low heat, taste, and adjust seasoning before serving.
• After the turkey has rested, slice the breast against the grain into ½-inch slices. Arrange all the pieces on a platter, garnish as desired, and serve with the warm gravy.

Nutrition