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Whole Roasted Turkey with Citrus Rosemary Salt (Michael Chiarello) Recipe

Whole Roasted Turkey with Citrus Rosemary Salt (Michael Chiarello) Recipe

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Whole Roasted Turkey with Citrus Rosemary Salt (Michael Chiarello)

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1143.94 Kcal (4789 kJ)
Calories from fat	633.42 Kcal
		% Daily Value*
Total Fat	70.38g	108%
Cholesterol	378.15mg	126%
Sodium	6731.58mg	280%
Potassium	1552.45mg	33%
Total Carbs	24.13g	8%
Sugars	6.16g	25%
Dietary Fiber	3.67g	15%
Protein	105.76g	212%
Vitamin C	18.2mg	30%
Vitamin A	0.6mg	21%
Iron	4.8mg	27%
Calcium	116.5mg	12%

Amount Per 100 g
Calories	133.94 Kcal (561 kJ)
Calories from fat	74.17 Kcal
		% Daily Value*
Total Fat	8.24g	108%
Cholesterol	44.28mg	126%
Sodium	788.18mg	280%
Potassium	181.77mg	33%
Total Carbs	2.83g	8%
Sugars	0.72g	25%
Dietary Fiber	0.43g	15%
Protein	12.38g	212%
Vitamin C	2.1mg	30%
Vitamin A	0.1mg	21%
Iron	0.6mg	27%
Calcium	13.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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