- 2½ Tbs. kosher salt
- 4 Tbs. each: minced fresh rosemary, thyme, sage – sometimes packaged together called “poultry blend.”
- 1½ Tbs. ground black pepper
- 2 Tbs. finely grated lemon zest (about 2-3 lemons)
- 1 Turkey 14 lbs. cut into eighths, rinsed, patted dry
- 2 each cut into large chunks - small onions, carrots, celery stalks
- 2 Tbs. olive oil
- 1 cup dry vermouth or white wine
- 4 Cups reduced-sodium chicken broth
- 2 Tbs. cornstarch dissolved in 2 Tbs. water
- Fresh herbs bouquet for garnish – rosemary, sage
Mix salt, fresh herbs, pepper, lemon zest in small bowl. Rub mixture into turkey cavity of breast and under skin, using finger to gently loosen skin from meat. Sprinkle on top of and under the skin of all turkey parts.
Refrigerate turkey pieces uncovered overnight. Two hours before roasting, return turkey to room temperature. Adjust oven rack to lower-middle position. Heat oven to 400 degrees.
Place onion, carrot and celery pieces on a heavy duty cookie sheet with a rim. Arrange turkey pieces over vegetables. Brush turkey with oil. Roast breast till golden brown, meat thermometer in thickest section registers 160 degrees, about 60-70 minutes.
Continue to cook the remainder of the turkey pieces until internal temperature reaches 180 degrees, additional 10-15 minutes.
Remove turkey from oven. Transfer to a platter and let rest for 20 – 30 minutes. Pour vermouth or white wine onto cookie sheet with vegetables and drippings.. Scrape with a wooden or metal spatula to loosen as many brown bits as possible. Pour content of cookie sheet into medium saucepan and simmer to blend and intensify flavors for 5 to 7 minutes.
Strain out vegetables and skim off as much fat as possible. Return dripping to saucepan and stir in chicken broth and any juices accumulating from resting turkey pieces.
When ready to serve, bring sauce to a simmer and whisk in cornstarch mixture. Continue to simmer until sauce thickens slightly.
Carve each side of the breast from bone. You can slice dark meat from thigh and drumsticks or leave intact. Pass sauce separately.
(For a 14lb. turkey)