10 to 15slicesthick cut bacon,(number of slices will depend on surface size of turkey)
6tablespoonsbutter,room temperature, cut into ½-tablespoon cubes
For the Gravy:
2cupsturkey cooking liquid
1tablespoonflour
1tablespoonbutter
salt and pepper,to taste
Instructions
Preheat oven to 425˚F.
For the Vegetables:
In a large roasting pan, add the carrots, celery, onions, garlic, and fresh herbs; drizzle with olive oil and stir to combine.
Add bay leaves and pour over the chicken stock. Set aside.
For the Turkey:
Spatchcock the turkey: Place the turkey on a cutting board or your working surface, with the backbone facing UP. Using a pair of poultry shears, start cutting around the backbone to remove it. You can also use a sharp knife.
Once the backbone is removed, turn over the turkey, breast side UP, and press down forcefully to flatten it. You should hear the breastbone crack.
Brush the turkey with the melted butter and season with sea salt and pepper.
Tuck in the wings and arrange the bacon slices all across the top of the turkey.
Place the turkey in the roasting pan, over the veggies. Make sure the wings are tucked under.
Take the cubes of butter and scatter them over the top of the turkey.
Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, basting with the cooking liquid every 20 to 30 minutes. Turkey is cooked through when its internal temperature registers at 165˚F at the thigh. Use an Instant Read Thermometer for accuracy. Start checking for doneness around the 80-minute mark.If the bacon starts to burn before the turkey is cooked through, lightly tent a piece of foil over the turkey and continue to roast until done.
Remove the roasting pan from the oven; transfer the turkey to a cutting board, cover it loosely with foil, and let it rest for 30 minutes before cutting.
Transfer the roasted vegetables to a serving plate, but do not discard the juices.
For the Gravy:
Pour out the turkey pan juices into a heatproof bowl. I use my large glass measuring cup. You will need 2 cups of turkey juices. If you don’t have enough, just add some chicken broth or water to make 2 cups
Melt 1 tablespoon butter in a skillet set over medium-high heat. Whisk in the flour and cook for 1 minute, whisking frequently.
Gradually whisk in the turkey pan juices; bring to a boil. Whisk for a minute, or two or until thickened. Taste for salt and pepper and adjust accordingly. Remove from heat and transfer it to a gravy bowl.
Transfer the turkey to the serving platter with the veggies.
For a turkey that’s flavorful, well-textured, and has a beautiful golden-brown color, I suggest roasting at 425˚F. This temperature ensures even cooking throughout.
A reliable meat thermometer is your best friend for ensuring turkey doneness. Insert it into the thickest part of the thigh, and once it reads 165˚F, the turkey is ready to come out of the oven.
If your turkey is frozen, allocate 2 to 3 days for it to thaw completely and safely in your refrigerator. A 10-pound turkey typically fits this timeframe.
For an extra flavor and texture boost, try brining your turkey in a saltwater solution before cooking. It’s a tried-and-true technique worth the additional time.
After roasting, give the turkey 20 to 30 minutes to rest. This pause helps the juices redistribute, ensuring a moist meal and smoother carving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.