Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing for Thanksgiving

My Thanksgiving Tradition: A Roast Vermont Turkey Feast

Thanksgiving. The word itself conjures up images of warmth, family, and of course, a magnificent feast. For me, Thanksgiving isn't just about the holiday itself; it’s about honoring tradition while adding my personal touch. This year, I'm sharing my recipe for a Roast Vermont Turkey, complete with all the trimmings – a dish that seamlessly blends classic Thanksgiving flavors with a nod to the simpler foods of the very first Thanksgiving.

The history of Thanksgiving is fascinating. While the modern image often centers around a large turkey, the first Thanksgiving likely featured a more diverse menu. Venison, seafood, wildfowl, and an assortment of vegetables played significant roles. I’ve always appreciated the idea of reflecting on that rich history while still keeping some cherished traditions alive. This recipe represents that balance for me; a celebration of the past and a delicious taste of the present.

The centerpiece of our Thanksgiving table is always a beautifully roasted turkey. I choose a Vermont turkey for its exceptional flavor and quality. The preparation is straightforward but demands attention to detail. Each step—from preparing the bird to making the gravy—contributes to the final masterpiece. The aroma alone is enough to fill the kitchen with Thanksgiving cheer! We start by preparing the turkey, carefully removing any unnecessary parts and generously seasoning it with salt and pepper. The key is to loosen the leg joints without tearing the skin, ensuring a beautiful, even roast.

The stuffing is another cherished element of our Thanksgiving meal. A medley of chopped lemon, apple, onion, thyme, rosemary, sage, parsley, and bay leaves, lightly sautéed in oil, forms the heart of this aromatic filling. This flavorful stuffing complements the turkey perfectly. I’ve always been careful to not overstuff the bird; a gently packed cavity ensures even cooking. It is a delicate balance of flavors and textures, a true culinary harmony. Then, the stock—a cornerstone of our gravy—requires careful preparation. The simmering of wingtips, neck, and assorted vegetables in water is nothing short of a ritual. It's not just about the stock; it’s about creating a rich broth that will form the base for the gravy. This stock simmered for hours infuses the gravy with a depth of flavor that's hard to match.

The next stage involves creating a paste of butter and flour, which is diligently rubbed into the turkey's skin. This process ensures a beautifully crispy and golden-brown finish, vital for any perfect roast turkey. And, of course, there's the roasting itself. The careful basting with butter and water, followed by the pan drippings, creates a luscious, juicy bird. The attention to detail is crucial here; every baste is a step toward perfection. The final stage is allowing the turkey to rest before carving, allowing the juices to redistribute for incredibly tender and flavorful meat.

Finally, the giblet gravy is my family’s favorite. It's a labor of love, but every spoonful is worth the effort. The process begins with the roasting pan, directly on the burner. The reduction of the pan drippings creates a deeply flavored base. This is followed by the careful addition of the turkey stock, creating a thick and rich gravy. The addition of the giblets lends a hearty depth, while a hard-boiled egg adds a subtle richness. It’s a gravy that’s as much a part of the Thanksgiving tradition as the turkey itself.

Beyond the turkey and gravy, we also have a delicious country sausage and sage dressing, and of course, cranberry relish to complete the meal. For me, Thanksgiving is more than a holiday; it’s a time of reflection, gratitude, and togetherness. And, it's a time for indulging in a culinary masterpiece. This roast turkey, with its perfectly crisp skin and juicy meat, embodies everything I love about this cherished holiday. It’s a dish that brings family and friends together, and creates memories that will last a lifetime.

So, gather your family and friends, prepare your hearts, and get ready for a Thanksgiving feast that celebrates tradition, family, and the simple joys of life. Happy Thanksgiving!

Step-by-step

• Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin.
• Make the stuffing by roughly chopping the lemon, apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Put stuffing into cavity and truss the bird. Do not tie too tight.
• Start the stock at least 30 minutes before roasting the turkey. Place the wingtips and neck in a saucepan; add 6 cups of water. Bring to a boil. Skim off any foam. Reduce heat to a slow simmer. Add onion, celery, carrot, bay leaves, peppercorns and parsley stems. Allow to simmer about 2 1/2 hours. Strain stock and reserve. You should have about 3 cups.
• Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour. Rub this vigorously and thoroughly into the skin of the bird.
• Preheat the oven to 450 degrees. Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan. Place turkey on a rack in the pan. Allow time for turkey to come to room temperature if it is still cold to the touch.
• Place turkey in oven. Leave in oven for 40 minutes or until the bird is browned all over. Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil. Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture. Repeat this process twice, once every 10 minutes, until basting liquid is used up. At this point, the turkey should be in the oven about 1 hour. Now baste 2 more times at intervals of 15 minutes, using pan drippings. At this point, the turkey has been in about 1 hour 30 minutes. Cook 20 minutes more without basting, to allow the skin to crisp. Remove from oven. Allow to rest at least 30 minutes before carving. Make the gravy during this resting period.
• To make the gravy, remove turkey to a serving platter. Place roasting pan directly on top of a burner on medium heat. Cook for about 5 minutes, allowing excess liquid to evaporate. Stir constantly. Now carefully remove any excess fat that has not combined with the flour to make a roux. Add the diced leek and cook for 1 minute. Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil. At this point it may be switched to a saucepan. Make sure that every bit of the pan drippings has been incorporated into the gravy. Add the giblets and simmer for about 15 minutes. Stir in the hard-boiled egg and remove from heat. Season to taste with freshly ground pepper and salt, if necessary.
• Carve the turkey and pass the gravy. Serve with country sausage and sage dressing and cranberry relish.