2 tablespoons herbs de Provence & 1 tablespoon dried sage
1/4 cup garlic powder & onion powder
4 teaspoons sugar
1 1/2 teaspoons freshly ground black pepper & 2 tablespoons kosher salt
1 fresh turkey (12 to 14 pounds)
1 lemon, halved & 1 head garlic, split through the equator
1 bay leaf, crumbled
1/4 bunch fresh sage, plus leaves for garnish
4 to 5 sprigs rosemary
1/2 bunch fresh thyme
Extra-virgin olive oil
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy & 1 tablespoon white wine, optional
1 tablespoon heavy cream, optional
Instructions
Preheat the oven to 350 degrees F. To set up the smoker- Take your turkey roaster and line it with aluminum foil. Drain the wood chips and add to the bottom of the pan. Put the pan over high heat on the stove-top. The chips will begin to smolder and smoke.
For spice mix- In a small bowl add the first 7 ingredients and mix well.
Prepare the turkey. Wash the bird inside and out under cold running water. Pat dry with paper towels and season inside the cavity well with the spice mix. Stuff the bird with sliced lemon, garlic, bay leaf, sage, rosemary and thyme. Pin the wings back behind the base of the breast. Truss the bird using kitchen twine. Coat the turkey in olive oil and season all over the outside with the remaining spice mix.
Once the chips start smoking arrange the turkey on a rack and put it over the smoking chips. Reduce the heat to medium and cover the whole pan with foil so the smoke encapsulates the entire bird. Turn the temperature down slightly and smoke for 10 to 15 minutes. Once done, remove the foil and lift the whole rack with the turkey out of the pan. Discard the foil with the chips. (Make sure you put the chips out by submerging in water before discarding.) Put the rack back into the roaster pan and roast in the preheated oven for 2 1/2 to 3 hours. An instant-read thermometer inserted into the meaty part of the thigh should register 170 degrees F. If the legs or breast brown too quickly during roasting, cover them with foil. When done, remove the turkey from the oven and set aside to rest. Transfer to a platter and garnish with sage.
For the Gravy- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Originally Submitted
3/9/2011
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