Crisp-Skinned Butterflied Roast Turkey with Gravy

Name: Crisp-Skinned Butterflied Roast Turkey with Gravy
Ingredients: 3 large onions, roughly chopped (about 1 1/2 quarts); 3 large carrots, peeled and roughly chopped (about 1 quart); 4 stalks celery, roughly chopped (about 1 quart; 12 thyme sprigs; 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved; 2 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 1 1/2 quartslow sodium homemade or storebought chicken or turkey broth; 2 bay leaves; 3 tablespoons butter; 4 tablespoons flour

Crisp-Skinned Butterflied Roast Turkey with Gravy was pinched from <a href="http://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: J. Kenji Lopez-Alt] Note: For moister meat, turkey should be salted for one to two days in advance. Season turkey on all sides with salt (preferably under the skin), place on a large plate, cover loosely with foil or plastic wrap, and refrigerate for one to two days. If desired, rinse off excess salt before cooking and pat dry with paper towels. For full step-by-step photos demonstrating how to prepare a butterflied turkey for roasting, check out the slideshow here. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

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3 large onions, roughly chopped (about 1 1/2 quarts)

•

3 large carrots, peeled and roughly chopped (about 1 quart)

•

4 stalks celery, roughly chopped (about 1 quart

•

12 thyme sprigs

•

1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved

•

2 tablespoons vegetable oil

•

Kosher salt and freshly ground black pepper

•

1 1/2 quartslow sodium homemade or storebought chicken or turkey broth

•

2 bay leaves

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3 tablespoons butter

•

4 tablespoons flour

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