Golden Turkey WITH Sausage Gravy AND Meyer Lemon–cranberry Marmalade

Let's Cook

1. Step 1.

   About 1 hour before roasting (and 4 hours before serving), remove the turkey from the fridge. Remove packaging and plastic trussing. Trim excess fat and skin, discard any paper and giblets from the cavity, and pat the turkey dry with paper towels. Place the turkey on a baking sheet fitted with a wire rack and let sit at room temperature for 1 hour.

2. Step 2.

   Preheat the oven to 450°F. Arrange a rack near the bottom of the oven and remove any racks above it to make room for the turkey.

3. Step 3.

   In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 teaspoons dried thyme, and the zest of 2 Meyer lemons (reserve the zested lemons). Rub the zest into the salt with your fingers until the zest no longer clumps. Rub the salt mixture all over the turkey, inside and out, including under the skin and in crevices.

4. Step 4.

   Tuck the wing tips behind the turkey's back. Turn the bird breast side up. Halve the reserved zested lemons and stuff them into the cavity along with 1 halved head of garlic, 5 bay leaves, and 1 small bunch of fresh thyme. Tie the turkey's legs together with kitchen string. Transfer the turkey to a sturdy roasting pan fitted with a roasting rack.

5. Step 5.

   Roast the turkey for 30 minutes at 450°F. Reduce the oven temperature to 350°F, brush the entire bird with ¼ cup melted unsalted butter, and roast for another 30 minutes. At this point, the turkey should be well browned; if not, delay covering with foil until it is.

6. Step 6.

   Cover the turkey loosely with aluminum foil. Add 1½ cups dry white wine and 1½ cups water to the bottom of the roasting pan. Continue roasting for 1 to 2 hours, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, the juices run clear when the skin is pierced, and the legs wiggle freely.

7. Step 7.

   Remove the roasting pan from the oven. Gently tilt the turkey toward its legs to let juices inside the bird run into the pan. Transfer the turkey to a carving board and cover loosely with foil. Let rest for at least 30 minutes and up to 1 hour before carving.

8. Step 8.

   While the turkey rests, make the gravy: Pour all pan juices and browned bits from the roasting pan into a large measuring cup. Add enough turkey or chicken bone broth to make 4 cups total. Set aside.

9. Step 9.

   Heat a large, heavy skillet over medium-high heat. Add 1 pound mild Italian sausage in crumbles. Cook without stirring until the sausage releases naturally from the pan, about 3–4 minutes. Then break it into very small pieces with a spoon or spatula and cook, stirring occasionally, until well browned and crumbled, about 10 minutes total.

10. Step 10.

    Push the sausage to the edges of the skillet. Add ¼ cup (½ stick) unsalted butter to the center. Once melted, sprinkle ⅛ cup all-purpose flour over the butter and whisk until thick and bubbly, about 1 minute.

11. Step 11.

    While whisking constantly, slowly pour the reserved 4 cups pan juice mixture into the skillet. Continue whisking until the gravy is smooth and comes to a simmer. Cook for 3 minutes, whisking often, until thickened. Stir in 1 cup heavy cream. Season with salt and pepper to taste. Keep warm over very low heat until serving.

12. Step 12.

    To make the marmalade (can be made ahead): Place 3 small plates in the freezer for testing. Trim ends off 2 pounds Meyer lemons, quarter them lengthwise, and remove as many seeds as possible. Using a small sharp knife, trim the white pith from the center of each lemon quarter. Cut each wedge crosswise into ⅛-inch-thick slices, removing any additional seeds. Place sliced lemons and any collected juice in a large heavy pot. Add 4 cups sugar and a pinch of kosher salt. Stir to combine and let sit for 1 hour (or refrigerate overnight).

13. Step 13.

    Set the pot over high heat. Bring the lemon mixture to a boil, stirring frequently, and cook for 5 minutes. Add 2 cups fresh cranberries and cook for 7 to 10 minutes, stirring frequently. The mixture will foam vigorously, then the foam will subside and bubbles will get smaller.

14. Step 14.

    After 7 minutes, test the marmalade: Spoon a small blob onto a frozen plate and let sit for 30 seconds. If it is sticky and gels enough to not slide when the plate is tilted, it is ready. If not, cook 1–2 minutes more and test again. Transfer hot marmalade to two pint-size mason jars, cover, and let cool to room temperature. Serve or refrigerate for up to 2 weeks.

15. Step 15.

    Slice the rested turkey and serve warm with the sausage gravy and Meyer Lemon–Cranberry Marmalade on the side.