…Your family will be impressed with this beautiful bird!
For the turkey:
● 1 Cup Garlic Ghee! by Clarified Living
● Small handful fresh sage, minced + additional sprigs for stuffing
● Small handful fresh rosemary, minced + additional sprigs for stuffing
● Small handful fresh thyme leaves, minced + additional sprigs for stuffing
● Small handful fresh parsley, minced
● 2 Lemons, zested + halved
● 1 15-16 lb turkey with neck and giblets removed
● 1 Tbsp salt
● 1 Tbsp black pepper
● 1 Tbsp onion powder
● 3 Cloves garlic, finely minced
● 1 Garlic head, top cut off
● 1/2 Onion, halved
● 2 Quarts turkey broth
● 1 Large cut piece of double lined cheesecloth
● 1 Large roasting pan with rack
● 1 Turkey baster
For the Ghee! dripping gravy:
● Drippings from the turkey
● 4-6 Tbsp all purpose flour
● 1 Cup white wine
● 1⁄2 Cup shallots, finely chopped
● 2 Cups low sodium turkey or chicken broth
● Salt and pepper to taste
For the turkey:
- Take the turkey out of your fridge one hour before roasting and let it come to room
temperature. Remove the neck and giblets. Rinse and pat dry.
- Preheat your oven to 450 F. Make sure your rack is in the lower third of your oven.
- In a medium bowl, mix the Ghee! minced herbs, lemon zest, salt, pepper, and onion powder.
- Place the turkey on the rack of your roasting pan. Season the lemon halves and onion
quarters with a generous amount of salt and pepper. Place inside the turkey cavity. Add in
the herb sprigs.
- Gently lift the skin on the turkey and start rubbing the Ghee! mixture under the skin and all
over the outside of the skin. Use only half of the Ghee! mixture.
- Melt the remaining Ghee! over stovetop or in the microwave. Dampen the cheesecloth and
squeeze dry. Place the cheesecloth in the Ghee! and completely submerge until all soaked
up. Lay the cloth over the turkey making sure to cover all of it. Drizzle any remainder on top
of the turkey.
- Pour 1 quart of the turkey broth into the bottom of the roasting pan. Place in the oven and
cook for 45 minutes.
- After 45 minutes, reduce heat to 350 F. Continue to cook for an additional 2 hours. Make
sure to baste the juices over the entire top of the cloth every 30 minutes. After 1 hour, rotate
the pan and add another quart of broth to the bottom.
- Remove the turkey from the oven when the temperature reads 160 F on a meat thermometer.
Remove the cloth and transfer the turkey to a cutting board or bake sheet, tent with foil and
let the turkey rest for 30 minutes before slicing to serve.
For the gravy:
- While the turkey rests on the cutting board, make the gravy. Strain the liquid from the
roasting pan into a measuring cup and skim off the fat. (Place in freezer for 15 mins to make
things easier) Save 2 tbsp of the fat for use.
- Add the shallots and 2 tbsp of the turkey fat to a small sauce pan; sauté until the shallots are
soft about 2 minutes.
- Add 1⁄2 cup of the wine, the broth and flour while whisking to combine everything. Cook and
stir constantly for about 5 minutes, then add in the remaining wine. Continue cooking and
whisking until the gravy thickens, about 10 minutes. Season to taste with salt and pepper.