kosher turkey

Cookbook author Joan Nathan created this roasted turkey recipe as the centerpiece of her ultimate Thanksgiving menu.

Brined and Roasted Turkey with Pan Gravy

1 (12- to 16-pound) whole Kosher (prebrined) turkey, patted dry

Vegetable oil

onions,

celery,

carrots, roughly chopped

chicken stock

c. white wine,

paprika

pepper

Stand turkey upright in a large mixing bowl. Stuff bird (with <a href="https://www.countryliving.com/food-drinks/recipes/a3498/challah-stuffing-chestnuts-dried-fruit-recipe-clv1110/" target="_blank">Challah Stuffing with Chestnuts and Dried Fruit</a>) and truss, if desired. Turn bird upside down and repeat with back end. Coat turkey and a large roasting pan with oil. Place half of fresh herbs inside bird.

Preheat oven to 450°F. Fit greased roasting pan with a rack, then place turkey on rack, breast-side up. Scatter vegetables in pan. Pour chicken stock and wine over bird. Sprinkle with paprika, pepper to taste, and remaining fresh herbs.

Tent turkey with foil and bake at 450°F for 15 minutes. Reduce to 325°F and continue cooking for 15 minutes per pound, or until an instant-read thermometer inserted in thigh registers 160°F. (Remove tent for last half hour, basting every 10 minutes thereafter.) Remove pan from oven and rest turkey on a serving platter for at least 20 minutes; set rack aside. Remove vegetables to serve alongside turkey.

Meanwhile, heat roasting pan on stovetop over medium heat, stirring up browned bits at bottom while deglazing pan with water or white wine (adding 1/4 cup at a time), until desired consistency is achieved. Pour gravy into a tall vessel that allows fat to rise to top and remove as much fat as desired. Serve gravy hot with sliced turkey.

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The most viewed kosher turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine