Ingredients:
For turkey:
● 3 tbsp kosher salt
● 2 1/2 teaspoons freshly ground black pepper
● 1 tbsp minced fresh sage, plus additional sage sprigs for stuffing turkey and for garnish
● 2 tsp minced fresh rosemary, plus additional rosemary sprigs for stuffing turkey and for garnish
● 2 tsp minced fresh thyme plus additional rosemary sprigs for stuffing turkey and for
garnish
● 1 (12- to 14-lb) turkey
● South Chicago Packing Angus Beef Tallow Spray, for coating turkey
● 1 orange, cut into 1/2-inch rounds
● 1 small yellow onion, halved
● 2-3 cups low-sodium chicken broth
For gravy:
● 1/4 cup South Chicago Packing Angus Beef Tallow
● 1 small shallot, minced
● 1/4 cup all-purpose flour
● 3 cups low-sodium chicken broth
● 2 1/2 tsp chopped fresh thyme
● Kosher salt and freshly ground black pepper, to taste
Directions:
1. For turkey: Combine salt, pepper, sage, rosemary and thyme in a small bowl. Rub salt
mixture over the turkey and under the skin. Place turkey, breast-side-up, on a rack in a
roasting pan. Transfer uncovered roasting pan with turkey to the bottom shelf of a
refrigerator for at least 8 hours, or up to 24 hours.
2. Preheat oven to 425°F and adjust oven rack to the bottom third position. Let turkey set at room temperature for at least 40 minutes before roasting.
3. Stuff cavity of turkey with additional sage, rosemary, thyme, orange slices and onion. Tie turkey legs together and tuck wing tips underneath body. Liberally coat turkey evenly with tallow spray. Add 1 cup of broth to the bottom of roasting pan.
4. Roast turkey, uncovered, for 45 minutes, then reduce heat to 375° F. Cover or tent turkey with foil and continue to roast for 3-1/2 to 4-1/2 hours (about 15 to 20 minutes per pound). Add more chicken broth to roasting pan, if necessary, until turkey is golden-brown and internal temperature reaches 165°F. Transfer turkey to a large cutting board and let rest for at least 45 minutes before carving.
5. For gravy: Meanwhile, melt tallow in a medium saucepan over medium heat. Stir in
shallots, and cook until fragrant, about 10 seconds.
6. Reduce heat to medium-low. Stir in flour, and cook until no lumps remain and a thick
golden-brown paste forms, about 3 to 5 minutes.
7. Increase heat to medium-high. Slowly whisk in broth and cook, whisking constantly, until gravy thickens, about 2 to 3 minutes. Reduce heat to medium-low. Stir in thyme and
simmer, stirring occasionally, until flavors develop, about 10 minutes. Season with salt and pepper, to taste.
8. Carve turkey and place on a platter. Garnish platter with additional sage, rosemary and
thyme sprigs. Serve with gravy, and enjoy.
