Classic Oven-Baked Turkey

Ingredients:

Turkey

• 1 turkey weighing from 5.4 kg to 6.5 kg.
• 1 onion, cut into 4 pieces
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 3 sprigs of sage and 1 tbsp. chopped leaves
• 3 sprigs of thyme and 1 tbsp chopped leaves
• 165 g butter
• 2 tsp paprika

Classic gravy

• 10 tbsp butter, plus more if needed
• Turkey neck and giblets (remove the liver)
• 1 onion, cut into 4 pieces
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 sprigs of thyme
• 2 bay leaves
• 0.5 cups dry white wine
• 8 cups chicken or turkey broth
• 3/4 cup flour
• Turkey juices that leaked out during roasting

Preparation:

1. Let the turkey rest at room temperature for 30 minutes. Position the oven rack on the lowest shelf (remove all other racks); preheat the oven to 350°F (170°C).
2. Remove the turkey neck and giblets and set aside for gravy. Pat the turkey dry with paper towels and season it inside and out with salt and pepper. Stuff the cavity with onions, carrots, celery, and sprigs of sage and thyme. Tie the legs together with kitchen string. Place the turkey on a rack set in a large roasting pan and tuck the wings underneath. You can cook stuffing for stuffing with sausages and celery.
3. Melt the butter in a small saucepan over low heat; stir in the paprika, chopped sage, and thyme. Let the butter and paprika cool slightly, then brush it all over the turkey. Place in the oven and roast for 1 hour. Meanwhile, prepare the classic gravy.
4. After an hour of roasting, baste the turkey with the juices. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (75°C), about 2 more hours.
5. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; reserve any juices for gravy.

6. Classic gravy

   
   Prepare a strong brothMelt 2 tablespoons (30 grams) butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme, and bay leaves; toss to combine. Pour in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 to 3 minutes, or until the liquid has reduced by half. Pour in the broth, reduce the heat to low, and simmer for about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups strong broth; if less, add more plain broth.
   
   Melt the remaining 8 tablespoons butter in the saucepan over medium heat. Add the flour and whisk until smooth and bubbly, about 2 minutes. Gradually whisk in 7 cups of broth; bring to a simmer and cook, stirring occasionally, until the gravy thickens, about 10 minutes. Set aside until the turkey is done.
   
   Pour the roasting juices into a fat separator and wait for the fat to rise to the top. Discard the fat. Stir the skimmed juices into the gravy; season with salt and pepper. Reheat before serving.