Brighten up your Thanksgiving table this year with a vibrant and delicious turkey dish they’ll gobble up! This sumac roasted turkey with pan gravy and braised purple cabbage recipe may be a mouthful to say, but it’s a plateful to enjoy, too. It’s the perfect balance of a traditional turkey day feast with a fresh, tangy twist.
Why We Love This Turkey Recipe
While most people only eat turkey once a year, sometimes the classic turkey and sides can create flavor fatigue. This recipe breaks you out of your Thanksgiving rut with a juicy and tender entrée that’s been seasoned to perfection with earthy rosemary, citrusy sumac, nutty garlic powder, and salt and pepper and then roasted with sharp onions, tangy lemons, mildly sweet carrots, and savory chicken stock. Served with pan gravy and a tender, sweet-and-sour braised purple cabbage side dish, the fourth Thursday in November will never be the same!
Before You Start
To make sure your mouthwatering Omaha Steaks Whole Basted Turkey is thawed by the time you start cooking, keep it in its original packaging and put it in the refrigerator for up to 3 to 4 days – using Omaha Steaks thawing guide as a reference. Once fully thawed, preheat your oven to 425 degrees Fahrenheit, remove the trusses around the turkey’s legs, and pat dry with a paper towel to ensure that blend of seasonings sticks well for maximum flavor.
Tools You Will Need Before You Start
- 1 Medium Bowl
- 1 Small Sauce Pot
- 1 Large Roasting Pan and Rack
- 1 2-3-Inch-High Rondeau or Deep Sauté Pan
- Aluminum Foil
- Turkey Baster
- 1 Large Serving Platter
- Whisk
- Meat Thermometer
Sumac Roasted Turkey With Pan Gravy and Braised Purple Cabbage
Equipment
- 1 Medium Bowl
- 1 Small Sauce Pot
- 1 Large Roasting Pan and Rack
- 1 2-3-Inch-High Rondeau or Deep Sauté Pan
- Aluminum Foil
- Turkey Baster
- 1 Large Serving Platter
- Whisk
- Meat Thermometer
Ingredients
Sumac Roasted Turkey Seasoning
- 3 tablespoons fresh rosemary destemmed and chopped
- 1 tablespoon ground sumac
- 2 tablespoons salt
- 2 teaspoons garlic powder
- 1 teaspoon pepper
Cheesecloth Stock
- 1 stick salted butter
- 1 cup chicken stock
Sumac Roasted Turkey and Pan Vegetables
- 1 10 lb. Omaha Steaks Whole Basted Turkey thawed
- 1 white onion roughly chopped
- 2 lemons quartered
- 4 whole carrots peeled and chopped into 1-inch chunks
- 4 cups chicken stock divided
- 2 tablespoons cornstarch
- Prepared sumac roasted turkey seasoning
- Cooking twine
Braised Purple Cabbage
- 1 white onion thinly sliced
- 2 tablespoons avocado oil
- 1 purple cabbage head thinly sliced
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons pepper
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 3 tablespoons salted butter
- 1/4 cup pumpkin seeds toasted
- 1/4 cup green onions thinly sliced
Instructions
Sumac Roasted Turkey Seasoning
- Combine chopped rosemary, ground sumac, salt, garlic powder, and pepper in a medium-sized bowl, mix until well combined, then set aside.
Cheesecloth Stock
- Melt butter in a small sauce pot; once completely melted, add chicken stock, stir to combine, then let cool.
Sumac Roasted Turkey and Pan Vegetables
- Preheat oven to 300 degrees Fahrenheit.
- Place a drying or roasting rack in the bottom of a large roasting pan and add onion, lemons, and carrots.
- Pour two cups of chicken stock over the vegetables, reserving remaining two cups for gravy.
- Prepare your turkey; remove from packaging, discard plastic guard around legs, and thoroughly pat dry.
- Place turkey on rack in roasting pan.
- Tie turkey legs together with twine.
- Tuck the wings behind the breast on the back side.
- Once your turkey is trussed, season well with sumac roasted turkey seasoning, being sure to get inside the cavity and the sides.
- Next, carefully cut cheesecloth into a square large enough to fully cover turkey.
- Carefully dip the cheesecloth into the cooled melted butter and stock mixture.
- Pull the cheesecloth slowly out of the stock mixture by pinching two corners and then drape over the turkey.
- Carefully pour the remainder of the butter and stock mixture over the entire turkey, coating it well.
- Place the turkey in the preheated oven and carefully remove cheesecloth after 3-3 1/2 hours so the turkey can finish browning uncovered.
- Remove the turkey once your thermometer reads 165 degrees Fahrenheit, about 3 1/2-4 hours.
- Remove from oven and lightly cover with foil, allowing it to rest for at least 20-30 minutes before carving.
- Using a turkey baster, remove the turkey juices from the roasting pan, add to a small sauce pot, and bring to a simmer. Use a large spoon to carefully skim and remove fat that was rendered while roasting.
- Whisk together cornstarch and remainder of chicken broth in a small bowl until well combined.
- While still whisking, pour the mixture into the simmering pot of pan juices, bring to a boil, and season to taste. Add cornstarch to reach desired thickness, mixing 1 tablespoon of cornstarch with a liquid at a time before adding to gravy to avoid lumps.
- Carve turkey by removing the breast, legs, and wings; thinly slice the breast and serve on a platter with gravy.
Braised Purple Cabbage
- Add avocado oil to a large 2-3-inch-high rondeau or deep sauté pan over medium heat.
- Once preheated, add onion and sauté for 5-6 minutes, then add cabbage and sauté for another 10-15 minutes.
- Add Dijon mustard and apple cider vinegar and let cook for an additional 2 minutes.
- Season with salt, pepper, and garlic powder, stirring well to combine.
- Once cabbage has fully softened, or after about 18-20 minutes, turn off heat and add butter, allowing it to melt into the cabbage.
- Spoon sautéed cabbage onto a large serving platter and top with toasted pumpkin seeds and green onions.
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