Black Kampot Pepper Roast Turkey with Roasted Onion Gravy

A generous family centrepiece, with a gravy that carries the flavour of the roasting pan.

Serves: 8–10
Preparation: 25 minutes
Roasting: approximately 3–4 hours, plus 30 minutes resting; temperature determines doneness
Gravy: 15 minutes

Ingredients

For the turkey:

• 1 fully thawed, unstuffed turkey, 4–5 kg
• 75 g unsalted butter, softened
• 2 tsp black Kampot pepper, freshly cracked to a medium grind
• 2 tsp fine salt, or less if the turkey is brined or preseasoned
• 3 large onions, peeled and cut into thick wedges
• 4 garlic cloves, lightly crushed
• 4 sprigs thyme
• 500 mL (2 cups) low-sodium chicken or turkey stock, plus extra as needed

For approximately 750 mL (3 cups) gravy:

• Turkey pan juices, with excess fat removed
• Low-sodium stock, enough to bring the total liquid to 750 mL (3 cups)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• About ½ cup roasted onions from the pan
• Salt, to taste

Method

1. Heat the oven to 165°C (325°F). Remove the giblets and neck from the turkey. Pat the turkey dry with paper towels.
2. Mix the softened butter with the cracked pepper and salt. Gently loosen the breast skin and spread some butter beneath it; rub the rest over the skin.
3. Arrange onions, garlic and thyme in a roasting pan. Add the 500 mL stock and set the turkey breast-side up on a rack above the vegetables.
4. Roast, checking the pan occasionally and adding stock if it is becoming dry. Loosely cover the breast with foil if it browns too quickly. The pepper cooks with the turkey while its juices mingle with the onions below.
5. Begin checking temperature after approximately 2½ hours. Following Health Canada guidance, cook whole turkey to 82°C (180°F), checking the thickest breast and inner thigh without touching bone. Timing varies with the bird and oven.
6. Transfer the turkey to a platter and rest loosely covered for 30 minutes.
7. Pour the pan liquid into a jug, scraping in the flavourful browned juices. Let the fat rise and skim it off. Add stock to make exactly 750 mL liquid. Reserve about ½ cup soft roasted onions; finely chop or blend them with a little of the measured liquid.
8. Melt the gravy butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes, stirring constantly.
9. Gradually whisk in the measured liquid, then add the onions. Bring to a gentle simmer and cook for 8–10 minutes, stirring, until smooth and thickened. Taste for salt. Add a little more stock if you prefer a thinner gravy.

Make it your own: Adjust the sea salt, Kampot pepper, and butter to your preference, adding the pepper before roasting so its aroma develops with the turkey and pan juices. Use less salt if your turkey is brined or preseasoned.