Juicy Turkey with Rosemary Salt & Marmite Gravy

Ingredients

• 15 lb Whole turkey, thawed (Preferably fresh or fully thawed frozen turkey)
• 1 cup Kosher salt (For rosemary‑salt seasoning)
• 4 tablespoons Fresh rosemary (Leaves only, finely chopped)
• 2 tablespoons Fresh sage leaves (Leaves only, stripped from stems)
• 3 cloves Garlic cloves (Minced)
• 1 teaspoon Lemon zest (Finely grated from one lemon)
• 3 tablespoons Neutral oil (vegetable or canola) (For seasoning turkey and for searing skin)
• 2 teaspoons Black pepper (Freshly ground)
• 1/2 cup Unsalted butter (113 g, for roux)
• 1/2 cup All‑purpose flour (60 g, for roux)
• 2 teaspoons Marmite (yeast extract) (Adds umami and dark color to gravy)
• 2 medium Carrots (Chopped roughly for stock)
• 2 large Yellow onions (Halved, skins on, blackened for stock)
• 2 sprigs Fresh thyme (For stock)
• 1 teaspoon Whole peppercorns (For stock)
• 1 Bay leaf
• 12 cups Water (For stock (about 3 L))
• 1 set Turkey neck and giblets (optional) (Add to stock for extra flavor)

Instructions

1. Gather tools and set up workspace

   Lay out a clean cutting board, sharp slicer knife, microfiber towel, and a bowl for the rosemary‑salt. Pre‑heat the oven to 400°F (205°C).

   Time: PT5M

2. Break down the turkey

   Remove the neck and set aside for stock. Using the slicer knife, cut off both wings, then both legs (thigh‑joint), and finally the breast by slicing along the backbone and removing the wishbone. Keep all pieces separate and set the carcass aside.

   Time: PT10M

3. Make rosemary‑salt seasoning

   In the food processor combine 1 cup kosher salt, 4 Tbsp chopped rosemary, 2 Tbsp sage leaves, 3 minced garlic cloves, and 1 tsp lemon zest. Pulse until evenly mixed, about 1 minute.

   Time: PT5M

4. Season turkey pieces

   Drizzle 2 Tbsp neutral oil over the breast, leg, thigh, and wing pieces. Generously rub the rosemary‑salt onto all surfaces, using a little more on the larger pieces.

   Time: PT5M

5. Roast bones and scraps for stock

   Place the carcass, neck, giblets, and any skin scraps on a sheet pan, drizzle with 1 Tbsp oil, sprinkle lightly with salt, and roast in the 400°F oven for 60 minutes, flipping halfway through.

   Time: PT1H

   Temperature: 400°F

6. Blacken onions and prep aromatics

   While the bones roast, heat a large sauté pan on high for 3 minutes, add a splash of oil, then place the halved onions cut‑side down. Sear until deeply browned (about 6‑7 minutes). Add chopped carrots, thyme sprigs, peppercorns, and bay leaf.

   Time: PT10M

   Temperature: high

7. Combine and simmer stock

   Transfer roasted bones and pan drippings to a large stock pot. Add the blackened onions, carrots, thyme, peppercorns, bay leaf, and 12 cups water. Bring to a boil, then reduce to a gentle simmer for 2 hours 30 minutes.

   Time: PT2H30M

   Temperature: low simmer

8. Strain the stock

   Place a fine‑mesh strainer over a clean pot or bowl and pour the stock through, discarding solids. Keep the strained stock warm on low heat.

   Time: PT10M

9. Make a golden roux

   In a separate saucepan melt 1/2 cup unsalted butter over medium‑low heat. Whisk in 1/2 cup flour, cooking, stirring constantly, until the mixture turns a deep golden‑brown (about 12 minutes).

   Time: PT12M

   Temperature: medium‑low

10. Incorporate roux into stock

    Measure 6 cups of the warm stock. Bring it to a gentle boil, then whisk in the roux in one lump. Return to a simmer and cook 5‑7 minutes, whisking until smooth and thickened.

    Time: PT10M

    Temperature: medium

11. Finish gravy with Marmite and seasoning

    Stir in 2 tsp Marmite, 2 tsp freshly ground black pepper, and adjust salt to taste. Simmer another 3 minutes to let flavors meld.

    Time: PT5M

    Temperature: medium

12. Roast turkey pieces

    Arrange seasoned breasts, legs, thighs, and wings on a sheet pan with a wire rack. Roast in the pre‑heated 400°F oven: breasts for ~45 minutes until internal temp reaches 145°F, legs/thighs for 90 minutes until 205°F. Use the wireless thermometer probes to monitor each piece.

    Time: PT1H30M

    Temperature: 400°F

13. Rest the meat

    Transfer cooked turkey pieces to a sheet pan lined with a wire rack. Let rest for 30 minutes; this redistributes juices.

    Time: PT30M

14. Re‑crisp breast skin (optional)

    Heat a large sauté pan over medium‑high, add a splash of oil, and sear the breast skin side for 1‑2 minutes until crisp.

    Time: PT2M

    Temperature: medium‑high

15. Slice, plate, and serve

    Carve the breasts and legs into serving portions, arrange on a platter, and drizzle with the Marmite gravy. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

45 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kosher salt: Sea salt
• Instead of Fresh rosemary: Dried rosemary (½ tsp)
• Instead of Fresh sage leaves: Dried sage (¼ tsp)
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Lemon zest: Lemon peel (dried)
• Instead of Neutral oil (vegetable or canola): Olive oil (light)
• Instead of Black pepper: White pepper
• Instead of Unsalted butter: Margarine
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Marmite (yeast extract): Vegemite, Soy sauce (1 tsp)
• Instead of Carrots: Parsnip
• Instead of Yellow onions: White onion
• Instead of Fresh thyme: Dried thyme (½ tsp)
• Instead of Whole peppercorns: Cracked black pepper

Equipment Needed

• Sharp slicer or boning knife
• Microfiber towel
• Cutting board
• Food processor
• Sheet pan
• Wire rack
• Large stock pot (6‑8 qt)
• Sauté pan (large)
• Whisk
• Fine mesh strainer
• Measuring cups & spoons
• Wireless meat thermometer (e.g., Tyer Sync Gold)
• Tongs
• Bowl (for roux)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Dry‑air the turkey overnight uncovered on a rack; this dries the skin for extra crispness.
• Use a wire rack on the roasting sheet to allow air circulation and even browning.
• If you don’t have a wireless thermometer, set a timer and check internal temps with an instant‑read probe every 10 minutes.
• Add a splash of white wine to the stock pot for a subtle acidity.

Troubleshooting

Storage

Refrigerator: Stock and gravy: up to 4 days in airtight containers. Cooked turkey: 3‑4 days, wrapped tightly.

Freezer: Stock and gravy: up to 3 months. Cooked turkey pieces: up to 2 months, wrapped in freezer‑safe bags.

Room temperature: Do not store cooked turkey or gravy at room temperature longer than 2 hours.

Make-Ahead Tips

• Break down the turkey a day or two before Thanksgiving; keep pieces wrapped and refrigerated.
• Roast the carcass and make the stock up to 24 hours ahead; strain and refrigerate.
• Prepare the rosemary‑salt seasoning in advance and store in an airtight jar.
• Gravy can be made ahead and reheated gently; add a splash of stock if it thickens too much.