- 1 (12- to 13-pound) fresh or frozen turkey, thawed and at room temperature
- 1/4 cup toasted walnut oil, divided
- 3 tablespoons chopped fresh thyme leaves
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 ounces Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup)
- 4 pears, halved and divided
- 2 onions, halved and divided
- Cooking spray
- 4 1/2 cups unsalted chicken stock, divided
- 5 tablespoons all-purpose flour
- 1/2 cup chopped walnuts, toasted
- calories 309
- fat 12.1 g
- satfat 2.6 g
- monofat 2.5 g
- polyfat 5.7 g
- protein 39.2 g
- carbohydrate 9.9 g
- fiber 1.8 g
- cholesterol 95 mg
- iron 2.7 mg
- sodium 260 mg
- calcium 72 mg
How to Make It
Preheat oven to 500°.
Remove giblets and neck from turkey; discard. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon oil, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cheese in a small bowl. Rub cheese mixture under loosened skin over flesh. Place 1 pear and 1 onion in cavity. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Arrange remaining 3 pears and remaining onion, cut sides down, in a roasting pan coated with cooking spray; place rack with turkey in pan. Bake at 500° for 30 minutes. Pour 1 1/2 cups stock over turkey; reduce heat to 350°. Bake at 350° for 1 hour. Pour 1 1/2 cups stock over turkey; bake for 10 minutes. Brush 1 1/2 tablespoons walnut oil over turkey; bake 20 minutes. Brush remaining 1 1/2 tablespoons walnut oil over turkey; bake 10 minutes or until a thermometer inserted in the thickest part of the thigh registers 160°. Remove from oven. Place turkey, breast side down, on a rimmed baking sheet coated with cooking spray. Let stand 30 minutes.
Strain pan drippings through a sieve into a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag. Let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1 1/2 cups stock and flour in a bowl, stirring with a whisk. Add stock mixture and walnuts to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until mixture thickens. Remove from heat; stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Pour mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Serve gravy with turkey.