Artichoke Thanksgiving Turkey with Artichoke Gravy
Preparation Time: 20 min
Cooking Time: 3.5 hours
Serves 1 large turkey
INGREDIENTS
For the turkey: - One 12 lb turkey, defrosted
- 1/4 cup kosher salt
- 2 tsp black pepper
- 1 tbsp smoked paprika
- 1/4 cup brown sugar
- 2 tbsp dried oregano
- 1/2 cup butter, melted
- 3 tbsp olive oil
- ¾ cups bread, torn into chunks
- 6 oz Reese Quartered Artichokes, drained
- 1 lemon, sliced into wedges
- 1 shallot, halved
- 3 garlic cloves
- 2 sprigs sage
- 2 sprigs thyme
- 2 sprigs oregano
- 2 sprigs rosemary
- 3/4 tsp salt
- ½ tsp black pepper
- pan drippings, from the roasted turkey
- 2 tbsp butter
- 1 thinly sliced shallot
- 1 jar Reese Marinated Artichokes, drained and chopped
- 3 tbsp flour
- 1 cup stock
DIRECTIONS
- Line a rimmed sheet tray with aluminum foil and set a wire rack inside of it. Pat the turkey dry and place it on the wire rack.
- Combine salt, pepper, smoked paprika, brown sugar, and dried oregano in a small bowl. Rub the entire turkey with dry rub, making sure to coat all of the crevices. Let the turkey brine in the refrigerator for 24 hours.
- When you’re reading to cook, preheat the oven to 400° F.
- To make the filling, stir together all ingredients in a large bowl. Stuff the cavity of the turkey with the filling.
- Combine the melted butter and olive oil in a bowl and brush ⅓ of it over the turkey. Roast the turkey for 30-35 minutes, until golden brown.
- Lower the oven temperature to 300° F and brush the turkey with another ⅓ of the melted butter and olive oil. Roast for 2 to 2 ½ hours, or until a meat thermometer reads 165° F.
- Baste the turkey with the remaining ⅓ of melted butter and olive oil and let rest for 30 minutes.