Yield
12 servings (serving size: about 6 ounces turkey and about 2 1/2 tablespoons gravy)

The turkey is simple, but truffle oil in the gravy makes the dish holiday-special. Start making the stock for the gravy while the turkey cooks. Garnish the platter with kumquats, roasted garlic, and fresh thyme, sage, and parsley.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

To prepare the turkey, remove giblets and neck from turkey; reserve for gravy. Trim excess fat. Stuff body cavity with 4 thyme sprigs, sage leaves, garlic, and medium onion. Tie legs together with kitchen string.

Step 3

Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine butter, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Rub butter mixture under loosened skin over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Pour 1 cup water in bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake at 500° for 30 minutes.

Step 4

Reduce oven temperature to 350° (do not remove turkey from oven).

Step 5

Bake turkey at 350° for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 165°. (Shield turkey with foil if it browns too quickly.) Remove turkey from the oven; let stand 20 minutes. Discard skin before serving. Reserve pan drippings for gravy.

Step 6

To prepare gravy, while turkey roasts, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add reserved turkey neck and giblets to pan; cook 5 minutes, browning on all sides. Add 4 cups water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl. Discard solids. Return mixture to the saucepan; stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 7

Place a zip-top plastic bag inside a 2-cup glass measure. Pour turkey 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 strained stock in saucepan, stopping before fat layer reaches opening; discard fat. Combine 1/2 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock; bring to a boil, stirring frequently. Reduce heat, and simmer 3 minutes or until slightly thickened. Remove from heat; add oil, stirring with a whisk. Serve gravy with turkey.

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