Ingredients
- 1 whole free-range turkey, 11 to 13 pounds
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 small carrot, unpeeled, coarsely chopped
- 1 small white or yellow onion, coarsely chopped
- 1 small celery rib, coarsely chopped
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 head garlic, loose papery skin removed, cut in half crosswise
- 2 sprigs fresh thyme
- 2 cups/480 milliliters dry sherry
- 1 cup/240 milliliters dry white wine
- 6 cups/1.4 liters reduced-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons kosher salt
- 1 lemon, quartered
- 20 sprigs fresh thyme
- 3 large garlic cloves, coarsely chopped
- 1¼ cup/280 grams (2½ sticks) unsalted butter, divided
- 1 cup/240 milliliters dry sherry
- ¼ cup/35 grams all-purpose flour
- ¼ cup/60 milliliters heavy whipping cream
- ½ teaspoon sherry vinegar
- 1 cup/240 milliliters low-sodium chicken broth (optional)
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