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1
Preheat oven to 325u00b0F
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2
Remove wrapping and plastic insert from turkey and discard. Take out giblets and neck and set aside. Rinse turkey well under cold running water and pat dry.
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3
In a small bowl, combine salt, paprika, cumin and coriander. Sprinkle seasoning mix all over turkey - inside cavity and over skin - especially the breast and top side.
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4
Put a handful of diced onion, the lemon wedge and the herbs in the cavity. Set aside.
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5
In the bottom of the roasting pan just larger than the turkey, place the remaining onions, carrots, celery, giblets and turkey neck. Set turkey on a rack over top. Add broth and about 1 cup water; add more water if needed so that liquid covers vegetables but doesn't touch the turkey.
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6
Tent turkey loosely with foil and roast, breast side up, for about 3 1/2 hours or until the thickest part of the thigh registers 175F on an instant-read thermometer. Check periodically, adding water to the pan if it looks dry. Remove foil for last hour of cooking, rotating turkey halfway through if top is browning unevenly.
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7
Transfer cooked turkey to a platter (internal temperature should rise to 185F) and allow to rest for 15-20 minutes.
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8
GRAVY: Pour contents of roasting pan through fine mesh strainer set over a large measuring cup or work bowl. Place roasting pan on stovetop. Add 1/2 cup chicken broth and over low heat, stir liquid until brown bits have been lifted. Pour through a strainer, adding to accumulated liquid.
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9
With the back of a spoon press solids against strainer until all their liquid is released. Discard solids and skim fat from pan juices. Add enough chicken broth to make up 4 cups stock.
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10
In a medium, heavy bottom saucepan, melt butter over low heat. Add flour and stir mixture until lightly golden, about 5 minutes. Whisk in stock, a little at a time, over low heat, Once all the stock is incorporated, heat the gravy gently, whisking until smooth Add balsamic vinegar and thyme. Adjust seasoning if necessary.
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11
Carve turkey and serve with gravy. HAPPY HOLIDAYS!
