This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines or glazes and no stuffing the cavity. Plus, it's done in under 4 hours.
Categories Poultry turkey Roast Christmas Thanksgiving Dinner Meat Fall Winter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 12 servings (with leftovers)
Number Of Ingredients 10
Steps:
- Make turkey:
- Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
- Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
- Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
- Make gravy while turkey stands:
- Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
- Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
- Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).
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MMA Class
[email protected]This recipe is not for me.
Shan Xaasle
[email protected]I'm not sure what I did wrong, but my turkey didn't turn out as well as I hoped.
Imran al Hossain
[email protected]This is a great recipe for beginners.
Muhammed Sani
[email protected]I would recommend this recipe to anyone looking for a simple and delicious turkey recipe.
Jocelyn Goffney'Traylor
[email protected]The turkey was a little dry, but the gravy was delicious.
kaveesha gaveesha
[email protected]I followed the recipe exactly and my turkey turned out perfectly.
Selby L Mndebele
[email protected]This recipe is a keeper! I will definitely be making it again next year.
Moosa Kahero
[email protected]The gravy was so good, I could have eaten it with a spoon!
Muznah Voterson
[email protected]I've tried many turkey recipes over the years, but this one is by far the best.
Jazell Suggs
[email protected]This turkey recipe was amazing! The turkey was cooked to perfection and the gravy was rich and flavorful.