Equipment
* optional
Ingredients
Turkey and Aromatics
- 6000 g whole turkey, neck and giblets removed
- 30 g kosher salt
- 10 g black pepper, freshly ground
- 2 yellow onion, quartered
- 1 garlic, head halved crosswise
- 15 g fresh sage, whole sprigs
- 15 g fresh thyme, whole sprigs
- 113 g unsalted butter, melted, for brushing
Cognac Gravy
- 60 g unsalted butter
- 60 g all-purpose flour
- 240 ml dry white wine
- 60 ml cognac
- 946 ml chicken broth, warmed
- 120 ml pan drippings, reserved from roasting pan
Nutrition (per serving)
Method
Preheat oven to 165 C (325 F). Pat the turkey completely dry inside and out with paper towels.
Season the turkey generously inside the cavity and all over the skin with kosher salt and black pepper. Stuff the cavity with the quartered onions, halved garlic head, sage sprigs, and thyme sprigs.
Place the turkey on a roasting rack set inside a large roasting pan. Brush all over with the melted butter. Roast in the oven, basting every 45 minutes.
Carefully transfer the roasted turkey to a large cutting board. Tent loosely with foil and let it rest for at least 45 minutes.
While the turkey rests, carefully pour the liquid from the roasting pan into a fat separator. Discard the fat and reserve exactly 120ml of the dark pan drippings.
Place the empty roasting pan across two stovetop burners over medium heat. Add the dry white wine and cognac, scraping up any browned bits from the bottom. Simmer until the liquid reduces by half, about 5 minutes, then turn off the heat.
In a saucepan over medium heat, melt the 60g of unsalted butter. Whisk in the flour and cook for 2 minutes. Gradually whisk in the warmed chicken broth, the reserved pan drippings, and the reduced wine mixture from the roasting pan. Simmer until thickened, about 10 minutes.
Carve the rested turkey. Remove the breasts and slice them crosswise into neat, even medallions. Separate the drumsticks from the thighs, and slice the thigh meat.
Spread a generous, even layer of the hot gravy onto a large oven-to-table serving platter. Arrange the carved dark and white turkey meat decoratively over the gravy. Drizzle lightly with a little extra gravy.
To serve, preheat the oven to 175 C (350 F). Ensure the platter is covered tightly with foil. Bake until the turkey and gravy are gently warmed through, which will take about 35 minutes.
Chef's Notes
- Carving the turkey completely before serving ensures every guest receives a perfect, hot slice, completely avoiding the awkwardness and pressure of tableside carving.
- Arranging the carved turkey directly on a bed of gravy prevents the meat from drying out during the reheating process. The gravy generates moisture and gentle steam from below.
- Always use a fat separator for your pan drippings. The intense roasted turkey flavor lives entirely in the dark liquid at the bottom, not in the clear fat sitting on top.
- If making this more than 24 hours ahead, keep the gravy and carved turkey in separate airtight containers in the refrigerator, and assemble them on the platter just before the final reheating step.
Storage
Refrigerator: 3 days — Store the assembled platter tightly wrapped in plastic wrap and aluminum foil.
Freezer: 1 month — Turkey and gravy can be frozen separately in airtight containers.
Reheating: Reheat covered platter in a 175 C (350 F) oven for 30 to 40 minutes until turkey and gravy are heated through.
