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Fast Roast Turkey with Root Vegetables and Gravy Print Email

One of the fastest ways to roast a turkey!

12 TBS unsalted butter, softened
3 TBS minced Italian parsley
1 TBS ground cumin
1 TBS sweet paprika
2 shallots, minced
1 12-lb. turkey, cut into 8 pieces (just like a chicken)
Kosher salt and freshly ground black pepper, to taste
4 medium potatoes, cut into 2" pieces
3 carrots, cut into 2" pieces
3 turnips, cut into 2" pieces
1 celery root, cut into 2" pieces
1 butternut squash, peeled, seeded, and cut into 2" pieces
2 TBS extra-virgin olive oil
5 sprigs each fresh thyme and rosemary
1 cup white wine or sherry
1 TBS cornstarch

Heat oven to 500°. In a bowl, mix butter, parsley, cumin, paprika, and shallots; set aside. Season turkey with salt and pepper. Loosen turkey skin; rub butter under skin. Combine root vegetables and squash in a bowl. Drizzle with oil, season with salt and pepper, and toss. Transfer vegetables to a large roasting pan; spread to cover bottom. Arrange thyme and rosemary over vegetables. Arrange turkey over herbs and vegetables. Roast turkey for 20 minutes. Reduce heat to 350°; roast until an instant-read thermometer inserted into each turkey breast reads 150° and each leg, thigh, and wing reads 160°, about 1 hour. (Some pieces will be done before others.) Continue cooking vegetables until tender. Discard herbs; transfer vegetables to a serving platter along with turkey and tent with foil to keep warm.

Pour pan juices into a large measuring cup. Pour off and discard fat; transfer liquid to a 2-qt. saucepan. Add wine; bring to a boil. Cook until reduced by half, about 10 minutes. Meanwhile, whisk together cornstarch and 1?2 cup water in a small bowl. Stir cornstarch mixture into reduced liquid; return to a boil. Season with salt and
pepper. Serve gravy with turkey and vegetables.

SERVES 10–12
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