Moist Turkey With Pan Gravy Recipe
Photo by Romulo Yanes
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For turkey:
1 (11-to 12-pounds) turkey at room temperature one hour, reserving neck, giblets (excluding liver), and wing techniques for stock
1/2 medium onion
1 bunch thyme
1 cup water
1/3 cup all-purpose flour
Reserved chopped giblets from stock (optional)
Equipment: a little metal skewer; a 24-inch bit of kitchen string; a covered turkey roaster, or perhaps a 13- by 9-inch roasting pan and heavy-duty foil; a 2-quart measuring cup or possibly a fat separator
1 a 24-inch section of kitchen string
1 a covered turkey roaster, or possibly a 13- by 9-inch roasting pan and heavy-duty foil
1 a 2-quart measuring cup or even a fat separator
Garnish: thyme sprigs
Preheat oven to 400°F with rack in lower third.
Rinse turkey inside and outside, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub everywhere turkey inside and outside. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and convey ends to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on the metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if having a roasting pan, cover turkey with parchment paper, then foil) and roast one hour.
Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy a part of each thigh (test both; near but not touching bone) registers 170°F, half-hour to an hour.
Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about a quarter-hour more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from the inside of large cavity encounter pan. Transfer turkey to your platter and let stand, loosely covered with foil, half an hour (temperature of thigh meat will rise to 175 to 180°F).
Make gravy while turkey stands:
Strain pan juices by way of a fine- mesh sieve into 2-quart measure and skim off fat (or utilize a fat separator), reserving fat. Pour pan juices in a bowl and add stock.
Whisk together flour and 1/3 cup reserved fat (if you have less, add melted butter) in the heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will probably be thick). Add pan juices and stock within a fast stream, whisking constantly to counteract lumps, then bring to some boil, whisking. Stir in every turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
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Perfect bird! Thank you epicurious for posting these instructions for covered roaster turkey. Oddly, while Williams-Sonoma sells the All-Clad pan, it won't recommend it b/c in their turkey tips pages it is the term for an open roaster for his or her best. Poppycock. This was awesome. Only thing I'd add is always to start the roasting with breast side up, then flip with the second hour. I used a basting glaze and did the complete flip thing again even for color. Of particular note, employ a thermometer (nothing compares to the Thermapen) to try for doneness as suggested with this recipe. My thighs were 160 once the breast was 160 - that it was done, colorful capable to rest. Bravo epicurious!
duspin from Boston, MA /
jennyfeldmanlarocque from New York, NY /
Xperienced from Florida via NY and Chicago /
Xperienced from Florida via Chicago and New York /
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