Photo by noonch

Ingredients
Citrus Rosemary Salt:
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons lemon zest
1/2 cup coarse salt

Roasted Turkeys
2 (8 to 10-pound) whole turkeys
2 small whole onions, peeled
2 carrots, cut in half
2 celery stalks, cut in half
1 quart chicken stock or broth
1 cup extra-virgin olive oil, divided
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup butter
3/4 cup all-purpose flour

Turkey Gravy
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups chicken broth
Salt and freshly ground black pepper

Directions
Let’s get the citrus rosemary salt out of the way. First use a food processor to process all the ingredients until they are blended well. Once you finish that, pre-heat the oven to 425 degrees F. Now let’s get started on the turkey. Start by removing the neck and giblets then put them into a large pan. In the same pan add onion, carrots, celery and chicken stock then bring them to a boil over high heat then reduce to let it simmer until it is reduced to approximately 2 cups. Next, strain and reserve on the side. This will be the turkey stock that you’ll use for the gravy later on.

As for the turkey, begin by washing them inside and out then dry well. Coat each turkey inside and out with olive oil (approx 1/4 cup). Season the turkey well on the outside with about 2 tablespoon of the citrus rosemary salt. Put the rosemary sprigs and lemon halves inside the turkey. (yum) by now you’ll be able to smell the rosemary and lemon scent.

Arrange the halved carrots and celery stalks on each of the half sheet pans. Make sure you use a baking sheet. Place the turkey on top of the veggies so that it’s not resting on the bottom of the pan. Rub the remaining olive oil on the turkey then roast it for about 2 to 2 1/2 hours. Remove from the pan and let it rest for about 15 minute before you start carving. Save the juice from the turkey for your delicious gravy!

For the gravy melt the butter and add flower in a pan then over medium heat mix it until it’s smooth then add the turkey stock, the juice in the pan and bring it to a boil (high heat). Once it reaches boiling point, reduce the heat and let it simmer until it is thick enough to serve as your delicious homemade gravy.

Happy Thanksgiving or happy meal!

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