Web step 2 for the salt rub, using a pestle and mortar, grind the salt until fine.

Roast turkey and gravy recipe. The night before thanksgiving, move the bag to the fridge to thaw overnight and simply reheat the gravy over low heat while the turkey rests. (for a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.) step 2 20 minutes this is simply the most perfect gravy for your thanksgiving turkey using pan drippings!

Read my full disclosure policy. Arrange a rack in the middle of the oven and heat the oven to 400°f. Pat turkey dry with paper towels.

4.9 stars ( 81 ratings) print recipe pin recipe leave a review ingredients Pat the turkey breast dry with paper towels and season all over with salt and pepper. Add the freshly ground black pepper and dried thyme and grind briefly.

Season generously with salt and pepper. Interior temperature should be about 170 degrees. 14 hr 30 min (includes brining time).

Rub the turkey all over with the butter, including the cavity of the breast. Finely chop neck meat, heart, gizzard and liver, if using; Taste and adjust seasonings if needed.

Mix together kosher salt, black. 1 ⁄ 4 cup (2 oz.) softened duck fat, or substitute unsalted butter; Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour.