Roast Turkey with Gravy
This high-heat method reliably yields a moist, flavorful bird and is remarkable for its simplicity. *See below this recipe for instructions on roasting a heritage breed turkey. There is a difference in method.
500 is where I set my temperature for the oven.Bring the turkey to room temperature.Check it in about 30 minutes.Tent with foil at desired brownness.Cooking times are short: 2.5-3 hours for a 20-pound unstuffed turkey, and just 1 hour and 20 minutes for a 12-pound unstuffed turkey.I brine my turkeys the night before.Just be sure that they stay cold during brining!
One 16-pound turkey ~ about 1.5 hours:
For the Brine: BASIC BRINE
For the Stock1 tablespoon canola oilNeck, gizzard and heart from turkey, rinsed and dried1 medium onion, cut in half1 medium carrot1 stalk celery1 bay leaf1 teaspoon peppercorns3 cups chicken stock3 cups water or apple cider
Brine the Turkey
Make the Stock: Heat the oil in a heavy pot over medium heat. Add the neck, gizzard and heart and cook, turning, until browned. Add the onion, carrot, celery, bay leaf, peppercorns, stock and water and bring to boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming off the foam as necessary. Strain and set aside.
Roast the Turkey: Rinse the turkey inside and out, dry with paper towels and bring the bird to room temperature, keeping the skin covered with a moist towel to prevent drying. Preheat the oven to 450°F. Season the turkey with salt and pepper and set in a roasting pan, on a rack if desired. Cook, rotating the pan 180 degrees after 1 hour. Add 1 to 2 cups of water, chicken stock or apple cider to the pan if the drippings appear to be turning too dark.
Check the temperature in the thickest part of the thigh after 1¾ hours of roasting. Remove from the oven when the temperature registers 170°F on the meat thermometer, about 2 hours total cooking time for an unstuffed turkey. Let the turkey rest for 30 minutes, or until the temperature in the thigh reaches 180°F.
Make the Gravy: While turkey is resting, pour the fat from the roasting pan then place the pan over medium-high heat. Pour the stock into the pan and bring to a boil, scraping up the browned bits from the pan. Boil until the stock is reduced by half. Season with salt and pepper to taste. Keep hot until serving.
If you are lucky enough to have a heritage breed turkey gracing your holiday table, please follow these guidelines. These breeds do better roasted longer and slower than the supermarket varieties:
Preheat to 400 degrees
Place turkey in oven for 30 minutes.
After 30 minutes, remove from oven and baste exterior with juices.
Cover tightly with foil (careful to not allow the foil to touch the bird).
Return to oven and reduce temperature to 275 degrees.
Plan to roast bird for 30-35 minutes per pound and roast according to time/weight ratio.
Check for doneness when the drumstick feels tender and moves freely and juices from bird run clear.
Internal meat thermometer should reach 170 degrees.
30 minutes before bird is to complete roasting time, remove cover and baste bird with ½ natural juices and butter Return to oven in open roasting pan to brown lightly.
Try with Sausage, Apple & Cornbread Stuffing