Behind the Recipes
Roasted Turkey with Pan Gravy by Chef Maximo Lopez May
Makes 6 servings
INGREDIENTS:
For the Turkey:
1 cup butter, melted
3 medium onions, quartered
6 carrots, roughly chopped
1 head celery, roughly chopped
2 heads garlic, cut in half
8 thyme sprigs
6 turkey breasts
3 cups turkey stock
Kosher salt
Black pepper
For the Gravy:
1 lb. unsalted butter
1 lb. all purpose flour
1 gallon roasted turkey stock, warm
Pan juices (from roasted turkey breast)
4 bay leaves
Kosher salt to taste
PREPARATION:
1. Preheat oven to 275 degrees F.
2. Place the onions, carrots, celery, garlic, and thyme sprigs in a large roasting pan. Add the turkey stock, and place a wire rack on top of the vegetables.
3. Prepare the turkey breast by drying the surface with paper towels, and placing them onto the roasting rack. Brush all sides of the turkey breasts with the melted butter, and season evenly with kosher salt and freshly cracked black pepper.
4. Place into the oven and roast for one hour. Turn the turkey breasts over so that they are skin side up and continue roasting until the internal temperature reaches 160 degrees F. Remove from the oven and let rest at least 1/2 hour before slicing. Strain the vegetables and pan juices through a china cap, pressing the vegetables to extract as much liquid and flavor as possible. Discard vegetables and reserve the pan juices for the gravy.
5. Make the gravy by melting the butter in a large saucepan over medium heat. Add the flour and cook whisking constantly until it develops a golden color and a toasted aroma.
6. Whisk in the warm roasted turkey stock and the pan juices, and reduce the heat to medium-low. Add the bay leaves and simmer for 20 minutes whisking occasionally. Season to taste with kosher salt and pass through a sieve.
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