Mayo-Roasted Thanksgiving Turkey with Gravy

cooking.nytimes.com

Collin D

subheading: FOR THE TURKEY:

1 (10- to 14-pound) whole turkey, backbone removed, neck, giblets and backbone reserved for the gravy (see Tips)

½ cup kosher salt (such as Diamond Crystal) or 6 tablespoons coarse salt (such as Morton’s)

2 celery ribs, diced

1 large onion, diced

1 large carrot, diced

subheading: FOR THE HERB MAYO (SEE TIPS):

1½ cups mayonnaise (such as Hellmann’s or Best Foods)

1 cup loosely packed fresh parsley leaves, stems reserved

½ cup loosely packed fresh sage leaves, stems reserved

2 tablespoons fresh thyme or oregano leaves, stems reserved

2 scallions, roughly chopped

1 lemon, zested

Kosher salt and freshly ground black pepper

subheading: FOR THE GRAVY:

2 teaspoons neutral oil, such as vegetable, light olive oil or canola

2 celery ribs, roughly chopped

1 large onion, diced

1 large carrot, roughly chopped

Reserved backbone and any neck or giblets from the turkey, roughly chopped

1½ quarts homemade or store-bought low-sodium chicken or turkey stock

Reserved herb stems from the Herb Mayo

2 bay leaves

¼ cup all-purpose flour

4 tablespoons unsalted butter

1 tablespoon soy sauce

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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