Ted Allen created this recipe for Epicurious as part of a Thanksgiving menu. For Allen's tips on throwing a Thanksgiving party,click here.
You can marinate the turkey in brine, as specified here, or you can skip that step and just rub the pieces with butter, salt, pepper, and herbs. I wouldn't skip it, though — brining is the best thing ever to happen to turkey, producing lovely, moist meat, beautifully seasoned through and through.
Ingredients
Makes 8 servings
To brine turkey:
To roast turkey:
For gravy:
Brine turkey:
Step 1
Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey — about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
Roast turkey:
Step 2
Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.
Step 3
Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
Step 4
Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
Make gravy:
Step 5
Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
Step 6
Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
Step 7
In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
Step 8
Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.
How would you rate Deconstructed Holiday Turkey with Sage Gravy?
Leave a Review
Reviews (64)
Back to Top糟透了。最干燥,无趣味的鸟我夏娃r made or tried. Followed the instructions to the letter. I am a well-experienced, excellent home cook who learned from my French grandmother. Used an organic, fresh 20-lb bird. Brined a full 24-hours. Oven temp was accurate and roasted exactly as instructed. Removed from oven after 90 minutes total cooking time. Knew right away it looked bone dry, but tented and hoped for the best. Nope. It was so tough and bland I couldn’t serve it. The only thing that saved the day was the 15-pound backup bird I had roasted whole the day before plus the 4 smoked turkey legs my sister had picked up at the last minute.
Anonymous
Detroit
11/29/2019
Although I did not make this exactly as written (I roasted a breast and four thighs, let the turkey pieces dry out in the fridge, uncovered, overnight, and used a different gravy recipe), I will use this method to roast turkey from here on out. The meat was very moist and the skin was nice and crisp. I also don't think I'll put allspice berries in the brine from here on out. I just don't think they added anything. However, the brining and cooking method alone warrants a four-fork rating.
jeanne2559
Duluth MN
11/27/2018
作为一个规则,我发现土耳其相当咩。然而,这个, is fabulous. I've made it for the past 3 years, and it's with out a doubt, the best turkey I've ever had. I follow the recipe exactly (well, I add a third thigh) and it's perfect every time. The bones and leftovers make fabulous gumbo. Last year I decided that we needed a full-on roasted bird. It was a thing of beauty, but while the breast was lovely, the legs and thighs weren't done. Never again. This is the only recipe anyone needs.
Anonymous
New Orleans
12/24/2015
I made this recipe for the first time this Thanksgiving. The turkey came out beautiful. Cooking the turkey in parts shortens the cooking time and makes carving easier. I had the butcher cut up the turkey and used the turkey back and neck and added chicken feet to make stock the day before. The recipe directions were easy to follow. For the gravy I left in all the fat from the pan drippings and used brown rice flour to make it gluten free. This is now my standard for our Thanksgiving meal.
nsmaoz
Oakland,CA
11/29/2015
One of the best brine flavors I've ever had -- the whole recipe was as good as the reviews. I spatchcocked my own turkey, and used a steam table stainless pan for roasting, so I didn't need to juggle multiple pans. The most delicious, juicy turkeys ever to roam the planet.
Anonymous
Whidbey Island, WA
11/30/2014
Tastiest turkey ever! I agree with the comments about how delicious the turkey was (everyone raved about it) and how good the gravy was (even people who don't like gravy much liked it). And it was so simple to make. I did have to substitute brown sugar for honey - that seemed to work fine. And I put the thighs in a half hour after the breast, because I had heard that they cook more quickly. That also seemed to work out. Thanks for a great recipe!
bscudder
Saint Paul, MN
11/30/2014
Add me to the list of fans! I made this yesterday for Thanksgiving dinner. It was both the best turkey I ever made and the best gravy I ever made! I couldn't be happier. Many compliments on how moist and delicious the turkey was. The skin was crispy and golden brown too, so presentation was beautiful. I wouldn't change a thing in recipe. I will note however, that it was a little tight in my oven height-wise. As the turkey breast cooked, it got a little taller and was millimeters from touching the oven rack or heating element above. I think next time I will try to use just one rack, with smaller pans side by side, or just use one pan.
recipefordisaster
Hudson Valley, NY
11/28/2014
I have worked as a professional chef for over 25 years and have literally cooked over 1000 turkeys and other fowl. This by far was the best I have ever done. I made the recipe as written, excellent flavor, very moist and great flavor. For the amateur this technique makes for easy carving.
Sidenator
Seattle, Washington
11/30/2013
I've abandoned all other turkey recipes after this and refuse to make a full turkey. It will be over 3 years that I've been making this recipe, and the reviews are stellar
jhelgestad
Seattle, WA
11/17/2013
I have to agree with all the other reviews on here. I made this last night for a huge dinner and everything was just fantastic. I think I'll do all my turkeys this way from here on out.
snibb
Draper, Utah
12/9/2012
Outstanding! Brined a boneless turkey breast and followed the brining recipe exactly. One of the best turkeys that I've ever made - crisp skin, moist, tender meat and all with so little effort. And the gravy -- possibly the best I've ever made. Added a few fresh thyme sprigs to the broth, and the flavor was divine.
Anonymous
Irvine, CA
11/22/2012
Used only breast for a small group.The brining is especially important for the breast, which would otherwise turn out dry. I brined it for about 24 hours. The essential brine ingredient is the kosher salt. The other ingredients can be adjusted, or even eliminated, according to availability. (I didn't have celery.)For the gravy, I simply added flour to the pan drippings in the roasting pan, stirred over the heat for a couple of minutes, then added broth, simmered a bit longer, and seasoned. Delicious.
fdinolfo
San Miguel de Allende
11/9/2012
This was the best turkey I have EVER made. (and according to my husband, the best he's ever eaten). I did a whole bird, 20lbs, soaked it all day and overnight. Definately not too salty on the meat and the meat had a fabulous flavor. Nothing overpowers and all enhances the meat itself. In fact, I found it the best slicing turkey I have ever done because the meat was so perfectly moist. I didn't do the gravy but used the juice to make my own. Expect to cut it with some water because there is definately salt there. It was some of the best gravy I've had. I can't wait to try this on a smaller bird or even a chicken just to see how it does. Kudos to Ted Allen. This was awesome!
bzcook
11/26/2011
Delicious. Even despite the fact that I overcooked it--I got a 2 lb breast (there were only two of us to feed) and should have been a little more mindful about monitoring the temp. Oh well, it was still great, and we're still enjoying the leftovers. Equally important was how ridiculously easy it was... this was the least stressful Thanksgiving meal I've prepared, thanks in large part to this turkey prep. I made only half of the brine, and everything fit in a 1-gallon ziplock. Instead of a roasting pan, I used my dutch oven with a bed of celery stalks to raise the turkey off the bottom. Worked beautifully! This is my go-to turkey recipe from here on out.
Anonymous
Central PA
11/26/2011
We hardly even had to chew this it was so tender and juicy! Fabulous recipe! I had to do a timed bake on it so I dropped it to 325 for about 3 hours and I did a whole turkey instead.
SuzieCarroll
4/25/2011
See Related Recipes and Cooking Tips
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Ted Allen's Modern Thanksgiving Menu
Turkey day recipes from the Food Network host include a deconstructed roast turkey and plenty of make-ahead sides.
