Classic Roast Turkey, with Gravy and Stuffing
Instructions:
Without the stuffing, this will roast a little faster; in fact,
without the stuffing, this is a pretty simple preparation
and might make you think about preparing turkey year round.
It is, after all, a classic in sandwiches.
One 12-pound turkey
1 recipe stuffing
8 tablespoons (1 stick) butter at room temperature or
a few tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 cup roughly chopped onion
1 cup roughly chopped carrot
1/2 cup roughly chopped celery
Stems from 1 bunch fresh parsley, tied together
(optional)
Turkey Gravy
MAKES: At least 15 servings, plus leftovers
TIME: 2 1/2 hours or more
- Heat the oven to 500 F. Rinse the turkey and remove the giblets; use them to make stuffing or stock if you like. Loosely pack the turkey cavity with the stuffing, then tie the legs together to enclose the vent. Smear the bird all over with butter or brush it with oil, then sprinkle well with salt and pepper. Put the turkey on a rack in a large roasting pan.
- Add 1/2 cup water to the bottom of the pan along with the turkey neck, gizzard, any other trimmings, and the vegetables and parsley. Put in the oven, legs first if possible.
- Roast for 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 F. Continue to roast, checking and basting with the pan juices every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. (If the bottom dries out, add water, about 1/2 cup at a time; keep at least a little liquid in the bottom of the pan at all times.)
- The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh measures 155–165 F. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 F for the last 20 to 30 minutes of cooking.
- Remove the turkey from the oven. Take the bird off the rack and make the gravy while the bird rests; let it sit for about 20 minutes before carving, longer if you don’t mind it at room temperature.