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Juicy Turkey with Rosemary Salt & Marmite Gravy
A step‑by‑step guide to breaking down a 15 lb turkey, seasoning it with a fragrant rosemary‑salt blend, roasting the pieces to perfect doneness, and finishing with a rich, umami‑laden Marmite gravy made from homemade turkey stock. All under two hours of oven time and perfect for a stress‑free Thanksgiving.
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Cost Breakdown
Critical Success Points
- • Breaking down the whole turkey safely
- • Roasting bones to develop deep flavor for stock
- • Simmering stock for at least 2.5 hours
- • Cooking a golden roux without burning
- • Reaching target internal temperatures (145°F breast, 205°F thigh)
- • Re‑crisping breast skin just before serving
Safety Warnings
- • Handle raw turkey with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Use a sharp knife and keep fingers clear of the blade when joint‑cutting.
- • Hot oven and hot oil can cause burns; use oven mitts and keep pot handles turned inward.
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