Butterflied Turkey with Orange-Sage Dry Rub and Easy Pan Gravy (technique works for a chicken also)
This is a simple, well-seasoned, moist turkey that cooks fast because it is flattened or “butterflied”. You can do this as instructed or ask your butcher to simply remove the back bone for you (save it for gravy making). The dry rub is made of fresh herbs and dried seasonings and will impart a lot of flavor. Be sure your turkey is not brined, kosher or with added salt solution as it will be too salty with this recipe. Convection oven settings will enhance the browning and moisture of your turkey, but I also give instructions for non-convection settings as well. There is no need to baste this turkey; it will wash off the rub. Use your appliances to the max for a successful result!
2/3 cup very finely chopped fresh sage
¼ cup finely grated orange zest (about 4 large oranges), cut two oranges into ½ inch rounds after zesting
1 tablespoon of freshly ground coriander
1/3 cup of kosher salt
teaspoons of freshly ground black pepper
2 tablespoons of paprika
One 12-18 lb. all-natural turkey NOT brined or kosher (or it will be too salty with this crust)
2 bunches of rosemary sprigs
¼ cup olive oil
2 cups dry white wine
5 cups low or no sodium chicken broth or stock, ( 2 cups for roasting and 3 cups for gravy)
¼ cup of unsalted butter
¼ cup of all-purpose flour
Linen twine for trussing or 4- six inch skewers
Using a Combi Steam Oven: Put Grease Filter in place if there is one. Place the long end of the probe deep into the breast meat. Place pan on lowest shelf and place rack with turkey on top just above the baking pan.
For a Miele Combi Steam Oven: Choose: Operating Modes/ Combination Mode/ Convection Bake. Press: Set the Core Temp/ 375°F/ Core Temp 155°F/ 10% Moisture. Finish. OK. Start Now. Remove when temperature is reached; be aware of hot pan drippings. Rest as directed above. For additional browning, reduce or eliminate moisture part way during cooking.
Strain the pan drippings. Melt butter in a saucepan on medium until bubbling and add flour, stirring and cooking for about 3 minutes. Slowly add ½ cup of stock, whisking fast to prevent lumps. Add the rest of the stock (2 ½ cups) at once, stir and simmer for about 10- 15 minutes. Add half of the drippings, tasting for salt (the drippings will be salty, but very flavorful). Cook down to the thickness you like. Serve with carved turkey.
Rachelle Boucher is a joyous corporate chef, influencer and trainer specializing in the luxury appliance industry. She is a celebrated cooking teacher, social media presence and appliance coach known for her energized, creative and empowering teaching style. Rachelle is a dedicated youth mentor and is inspired every day by people, food, nature and her life of adventure in glorious, diverse and delicious San Francisco. She speaks Swedish. Yes, Swedish.