1 hour 1 hour 45 minutes 12 People
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Preheat oven to 325 °F.
Drizzle oil over deconstructed turkey and season with salt and black pepper on both sides of the pieces.
Using half of butter cubes, place a few cubes underneath the skin of breast, drumsticks and thighs.
In a bowl, combine Chinese 5-spice, thyme leaves, and orange zest and gently mix. Evenly spread seasoning on the turkey skin.
Spread vegetables, evenly on 2 sheet pans. Fit turkey pieces on top of vegetables evenly on both pans. Add remaining butter cubes on top of each piece of turkey.
Add 2 cups of chicken stock and ½ a cup of water to the first pan and repeat the steps for the second pan.
Place pans into the oven using 2 separate racks. Roast turkey at 325 °F for 1 hour. It is best to use convection setting on your oven.
After one hour, turn heat to 385 °F and cook for 30 minutes or until internal temperature of the breast hits 165°F and thigh meat reaches 180°F.
Broil on high for 3 minutes.
Take turkey out of oven, move turkey pieces onto a plate or cutting board to rest.
Using a strainer, pour drippings from pan into a separate bowl. Skim fat using a spoon and discard.
In a pot, turn heat on medium-high and make a roux by adding equal parts of butter and flour. Stir until a paste is formed.
Add strained and skimmed pan drippings into the pot. Add chicken stock and white wine. Let it simmer for about 10 minutes. Taste, and add salt and pepper if desired.
To thicken, add flour and stir until fully dissolves. Simmer for a few minutes (add more flour as needed to achieve the desired gravy consistency).
Add gravy into a bowl or gravy boat.
Cut turkey into desired sized pieces and plate. Serve with gravy.
Optional steps for extra gravy:
- Preheat oven to 400 °F. Add turkey carcass, neck bone and gizzards to a roasting pan with a rack and add 4 cups of stock. Roast for 45 mins at 400 °F.
At 45 minutes, remove pan from oven and pour drippings into a bowl. Skim off fat and add to current gravy mixture and thicken with flour.