WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT

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Whole Roasted Turkey with Citrus Rosemary Salt image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 19

1 tablespoon fresh rosemary leaves, chopped
2 tablespoons lemon zest
1/2 cup coarse salt
2 (8 to 10-pound) whole turkeys
2 small whole onions, peeled
2 carrots, cut in half
2 celery stalks, cut in half
1 quart chicken stock or broth
1 cup extra-virgin olive oil, divided
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup butter
3/4 cup all-purpose flour
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups chicken broth
Salt and freshly ground black pepper

Steps:

  • For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
  • Preheat the oven to 425 degrees F.
  • For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
  • Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
  • While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
  • Carve turkey and serve with gravy.

Jimoh Saheed (mae kiss)
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This recipe is a keeper! The turkey was cooked to perfection and the citrus-rosemary salt crust added a delicious flavor. I would highly recommend this recipe to anyone looking for a flavorful and impressive holiday dish.


Anointed Sinachi
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This turkey was a hit at our Thanksgiving dinner. The citrus and rosemary flavors were a great combination, and the salt crust made the skin nice and crispy. I will definitely be making this again.


Keith Basham
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I followed the recipe exactly and the turkey turned out perfectly. The skin was crispy and the meat was juicy and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and impressive holiday dish.


Theresia Kijangwa
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This is the best turkey recipe I've ever had. The citrus and rosemary flavors were amazing, and the salt crust kept the turkey moist and tender. I will definitely be making this again.


Mackenzie Wilson
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I was a bit skeptical about the salt crust, but I'm so glad I tried it. It really made a difference in the flavor and texture of the turkey. This is my new go-to turkey recipe.


Bhuttab Bhuttab
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I've made this recipe several times now and it never disappoints. The turkey always comes out perfectly cooked, with a crispy skin and juicy meat. The citrus and rosemary flavors are a perfect combination.


Prakash Khatiwoda
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This recipe is a winner! The turkey was incredibly moist and flavorful, and the citrus-rosemary salt crust added a delicious touch. It was a hit with my family and friends.


Ari Baby Cupcake
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I followed the recipe exactly and the turkey came out perfectly. The citrus and rosemary flavors were subtle but noticeable, and the salt crust gave the skin a nice crunch. My guests were all very impressed.


David Limones
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Wow! This turkey was amazing! The citrus-rosemary salt crust created a crispy, flavorful skin and the meat was incredibly juicy. It was a perfect centerpiece for our Thanksgiving dinner.


Raja Sunnyy
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I'm not usually a fan of turkey, but this recipe changed my mind. The citrus and salt crust really elevated the flavor and made the turkey incredibly moist and tender. I'll definitely be making this again.


Dysfunctional Business
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I tried this recipe for Christmas dinner and it was a huge success! The turkey was juicy and flavorful, and the citrus-rosemary salt crust gave it a wonderful aroma. I highly recommend this recipe to anyone looking for a delicious and impressive holi


Yamuna Subedi
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This is hands-down the best turkey recipe I've ever tried. The citrus and rosemary flavors perfectly complemented each other, and the salt crust created a crispy skin that was to die for. My family absolutely loved it, and I'll definitely be making i