- One 10- to 12-pound turkey, defrosted if frozen, giblets, neck, and livers reserved for the gravy
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 rib celery, coarsely chopped
- 1 orange, halved
- 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
- 1 bay leaf
- 1 teaspoon Emeril’s Original Essence, recipe follows
- 4 tablespoons unsalted butter, softened at room temperature
- 1/2 cup chicken stock
- 1/2 cup apple cider
- Preheat the oven to 400 degrees and fit a roasting rack inside of a roasting pan.
- Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.
- Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.
- Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf.
- Tie the ends of the turkey’s legs together, using kitchen twine, as if they were trying to cross their legs.
- Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence (recipe below).
- Rub the butter evenly over the entire turkey.
- Transfer the turkey to the prepared roasting pan and place in the oven.
- Bake uncovered for 30 minutes.
- Reduce the oven temperature to 350 degrees F and carefully remove the turkey from the oven.
- Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid.
- Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid.
- Remove the turkey from the roasting pan and tent loosely with aluminum foil. Let sit for 20 to 30 minutes before carving.
- Reserve any juices left in the roasting pan for the gravy. (Recipe below)
NOTE: If the turkey begins to look too browned before being completely cooked through, cover the top loosely with aluminum foil until it is done.
Giblet gravy Ingredients
- 1 tablespoon butter
- 2 teaspoons olive oil
- Giblets, liver, and neck from 1 turkey
- 1 cup diced onions
- 1/3 cup minced celery
- 1/3 cup peeled and minced carrots
- 2 cloves garlic, peeled and minced
- 4 teaspoons all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock or canned low-sodium chicken broth
- 1 sprig fresh thyme
- Salt and freshly ground black pepper
GIBLET GRAVY INGREDIENTS
- In a medium pot, melt the butter and the heat the oil over medium-high heat.
- Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes.
- Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft.
- Stir in the flour and cook, stirring for 1 minute.
- Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan.
- Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain.
- Adjust seasonings with salt and freshly ground black pepper.
- Serve warm with Emeril’s Big Bird.
- Makes about 3 cups
EMERIL’S Essence ingredients
- 5 Tbsp sweet paprika
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 Tbsp freshly ground black pepper
- 2 Tbsp onion powder
- 2 Tbsp cayenne
- 2 Tbsp dried oregano
- 2 Tbsp dried thyme
Emeril’s Essence Directions
- Combine all ingredients in a small mixing bowl and blend well.
- Store in an airtight container in your spice cabinet for up to 3 months.