Simple Roast Turkey

Simple Roast Turkey
Servings
12
Servings
12
Print Recipe
Simple Roast Turkey
Servings
12
Servings
12
Print Recipe
Ingredients
Instructions
  1. Make sure your turkey is thawed. Remove the completely thawed bird from the refrigerator an hour before cooking.
  2. Remove the neck and giblets. Remove them from any packaging and put them all (except NOT the liver -- it's too strongly flavored for this purpose -- feed it to a lucky pet), into a saucepan. Cover with water and simmer while all of the other cooking proceeds. Keep adding water as it boils down. This will make additional broth for the gravy when the turkey is finished cooking.
  3. Put oven rack in lowest position and preheat oven to 325°F.
  4. Rinse turkey inside and out, then pat dry.
  5. Sprinkle turkey cavities and skin with salt and pepper.
  6. Massage two sticks of butter under breast skin.
  7. Put turkey on rack in roasting pan breast down.
  8. Add 1 cup water to pan and roast without basting for two hours. If the water boils away during the cooking, add more.
  9. Flip the bird over so it’s breast up and continue roasting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F. This should take 2¼ to 2¾ hours total.
  10. Carefully tilt the turkey so any juices from inside the large cavity run into the roasting pan, then transfer the turkey to a platter.
  11. Let the turkey stand, uncovered, for 30 minutes (temperature of thigh meat should rise to 180°F).
Gravy
  1. While the turkey stands, make the gravy in the roasting pan. Place the metal roasting pan across two stovetop burners turned on low.
  2. Strain the liquid from the pot in which the giblets have been simmering. Pour that liquid (no more than two cups) into the roasting pan.
  3. Bring the liquid in the roasting pan to a simmer, scraping up the cooked on drippings from pan into it.
  4. In a separate bowl or cup, whisk 1/4 cup of flour into 1/2 cup (or so) of cold broth or water until smooth.
  5. Whisk flour mixture into simmering liquid in roasting pan. Continue to whisk all over the pan to get up all the drippings and keep lumps from forming. The key to this is whisking in the cold mixture slowly. If lumps do form, or if the drippings leave any sort of texture that feels too big, you can always use an immersion blender in the pan itself to smooth it out.
  6. Simmer and keep whisking so the flour has a chance to cook: this keeps it from tasting raw or doughy. Five or ten minutes should do.
  7. Taste it. Add salt and pepper if it needs it. If it is too thick, add more broth. If it is too thin, make another batch of flour/broth and whisk more in. If it lacks flavor, you can always add a bouillon cube dissolved in a little bit of boiling water.
Recipe Notes

November 27, 2008 – Thanksgiving
This is a great, great turkey. Slightly altered recipe originally from Gourmet, November 2006.

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