HOLIDAY ROAST TURKEY WITH GRAVY
Change the herbs and seasoning of the spice rub for a variety of flavorful roasts. Substitute thyme, lemon zest, and chives for a fresh flavor; cilantro, cumin, and ginger for an Asian flair, or sage, a pinch of nutmeg, and shallots for a taste of the harvest.
Makes 14-16 Servings
Wine Pairing: Pinot Noir or Zinfandel
Ingredients
- 2 tablespoons chopped fresh rosemary or 2 tablespoons crushed dried rosemary
- 2 tablespoons orange zest
- 2 cloves garlic, minced
- 1 1/2 teaspoon olive oil, divided
- 1 fresh turkey (about 16 lbs), rinsed and patted dry
- 2 medium onions, quartered
- 2 sprigs fresh rosemary
- 1 1/2 cups chicken broth
- 1/4 cups all-purpose flour
- 1 tablespoon balsamic vinegar
- Rosemary sprigs for garnish
- Orange peel for garnish
Directions
- Preheat oven to 325°F. In a small bowl, combine the rosemary, orange zest, garlic, 1 teaspoon of the salt, and 1/2 of the oil.
- Brush an ovenproof 9-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with some butter, and generously season with salt and pepper. Make next layer with sweet potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
- Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven, and bake 30 minutes. Tent loosely with foil; continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve
Serves 6 to 8