Gobble, Gobble: Roast Turkey from Chef Aaron Valimont of Oceanaire

Growing up as a kid in the Northwest, I would go goose hunting with my brothers every Thanksgiving morning and when we would get back with our bounty, we would roast a couple of the birds. If you don’t have a goose, this recipe works just as well on turkeys. The smell of a roasting turkey reminds me of hunting with my brothers on those cold Thanksgiving mornings and all the family together happily in one place.

1 ea. 10 to 12 pound bird goose or turkey
the rub
3 tbls. salt
3 tbls. brown sugar
1 tsp. cayenne
1 tsp. cinnamon
1/2 tsp. black pepper
1 tbls. dried oregano
1 tbls. smoked paprika

The goods
1oz olive oil
4 tabs of whole butter
1ea. apple
3 ribs celery
1 ea. carrot
1 large onion
4 sprigs fresh thyme
2 sprigs sage
3 qts, water or Chicken stock

Pre-heat the oven to 275 degrees.
The night before wash and dry your bird. Rub down with the oil and then apply the rub. Take your hand between the breast meat and the skin and loosen apply rub below the skin. The place four small pieces of butter under the skin as well. Cover the  bird with parchment paper and foil. Place in the fridge. In the morning cut the apple, celery, carrot and onion into large chunks. Remove the foil and parchment. Then place the cut veggies inside of the bird along with the sage and thyme OH! don’t forget to season the inside of the bird. Place the bird into a roasting pan then add the water or stock. Put the parchment and foil back over the bird, then  poke four vent holes in the corners with a fork. Place the bird in the oven and roast for two and half hours at 275F.  Check the temp of the bird every with an internal thermometer– when it reads 145 degrees, take off the foil and parchment but keep cooking the turkey. Turn the oven to 350 degrees to start the crisping of the skin. Baste every 20 minutes. Once the internal temperature of the bird reaches 155 degrees pull out the bird and allow to rest for 20 minutes. Remove the bird from the pan strain the juices. Use the juice for your gravy.