Roast Turkey with Gravy

Ingredients

Turkey:

  • (1) 10-12 lb. Heritage Turkey
  • 2 tbsp. Omnivore Limone
  • 14 c. chopped sage
  • 1 stick unsalted butter
  • 6 c. low-sodium chicken stock

Gravy:

  • 4 tbsp. unsalted butter
  • 14 c. flour
  • omnivore salt

Directions

Turkey:

  • 1. Create a dry brine by rubbing the Limone salt mixture under the skin of the turkey, then store turkey in the refrigerator for as long as 3 days.
  • 2. Pre-heat oven to 500 degrees F
  • 3. Combine sage and butter, then rub mixture over the entire turkey. Place the turkey in the oven and turn the heat down to 300 degrees F.
  • 4. Roast turkey for 3 to 4 hours, or until a thermometer registers 150 degrees F in the breast and 165 degrees F in the thigh.

Gravy:

  • 1. Simmer the turkey neck in stock until the stock cooks down to 4 cups, then discard the turkey neck.
  • 2. Melt butter over low heat, then whisk the flour in and cook for 3 minutes to create a roux. Allow to cool.
  • 3. When turkey is done cooking, remove it from the pan. Pour off drippings and fat, then place roasting pan over medium heat.
  • 4. Add drippings and stock, and use a whisk to remove any turkey bits stuck to the bottom of the pan.
  • 5. Whisk in roux, then simmer until it reaches the desired consistency.