Artichoke Thanksgiving Turkey with Artichoke Gravy

Prep Time: 
20 hours
Cook Time: 
3- 3 1/2 hours
1 large turkey

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

For the filling: 

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

For the artichoke gravy:

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

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.

For the artichoke gravy:

  1. Pour the pan drippings from the turkey into a skillet and set it over medium heat. Add the butter and shallot and cook for 3-4 minutes, until shallot is softened and fragrant. 

  2. Whisk in the flour, and cook for 2 minutes. Slowly stream in the stock, while whisking continually, until the gravy is smooth. Cook, stirring frequently for about 5 minutes, until thickened and smooth. Stir in the marinated artichokes and season with salt and pepper if needed. Serve warm with the artichoke stuffed turkey.