Roasted Turkey

Prep: 30 mins

Cook: 3 hrs 30 mins

Total: 4 hrs

Servings: 8 to 10 servings

This classic roasted turkey is the perfect main dish for a Thanksgiving dinner, a holiday feast, or a cold-weather weekend meal. It’s even a great option for a small family dinner since the leftovers can be used in countless ways. Fresh herbs and butter add flavor to the turkey skin but feel free to omit the herbs and brush the turkey with plain melted butter.

A 12- to 15-pound turkey will take about 3 to 3 1/2 hours roasting time, or about 13 minutes per pound. While guidelines recommend a temperature of 165 F for white meat and 185 F for dark meat, it's difficult to reach those temperatures at the same time. Look for a temperature of about 156 F to 160 F in the breast meat and about 170 F in the thigh. As the turkey rests, the temperature will rise.

A brine can add juiciness to a turkey, but the skin doesn’t crisp and the brine makes the drippings too salty for homemade gravy. Plus, a brine takes an extra 12 to 24 hours and lots of room in the fridge. If you do prefer to brine your bird, take a look at this basic brine with herbs.

Ingredients

For the Turkey:

• 1 (12- to 15-pound) turkey

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 medium carrot, cut into 3 pieces

• 2 stalk celery, cut into large pieces

• 1 medium onion, quartered

• 1 sprig, plus 1 teaspoon finely chopped fresh rosemary

• 1 sprig, plus 1 teaspoon finely chopped fresh thyme

• 1 sprig, plus 1 tablespoon finely chopped fresh sage

• 6 tablespoons unsalted butter, more as needed

For the Gravy:

• Pan drippings, as needed

• 2 to 3 cups turkey or chicken stock

• 1/2 cup all-purpose flour

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Steps to Make It

1. Gather the ingredients. Place a rack in a large roasting pan and preheat the oven to 350 F.

   

2. Remove the thawed turkey from its packaging and pat dry with paper towels. Remove the innards and discard them or use them to make homemade stock. Place the turkey on the rack in the roasting pan and sprinkle lightly with salt and pepper. Rub the inside of the cavity with salt and add the carrot, celery, onion, and sprigs of herbs. Tuck the wings under the bird and tie the drumsticks together with kitchen twine.

   

3. Melt 6 tablespoons of butter in a saucepan over medium heat. Add the fresh chopped herbs and bring to a simmer.

   

4. Brush the turkey with the butter and herb mixture. Place in the oven and roast for 1 hour and 45 minutes. Place a foil tent over the turkey and continue to roast for about 1 to 1 1/2 hours longer, basting every 20 to 30 minutes. The turkey should register about 156 F to 160 F in the breast meat and about 170 in the thigh (make sure the thermometer is in the thickest part of the meat and is not touching bone).

   

5. Remove the turkey to a platter and let it rest for 20 to 30 minutes.

   

6. While the turkey rests, prepare the gravy. Pour the pan drippings into a gravy separator and let stand for 2 minutes, until the fat rises to the top. Pour the broth into a cup or bowl, leaving the fat in the separator. Set the defatted broth aside and measure 1/2 cup of fat. If you don't have 1/2 cup of fat, add butter to make 1/2 cup. Pour the fat into a saucepan and place it over medium-low heat.

   

7. Add the flour to the hot fat and cook the roux, whisking constantly, for 2 minutes.

   

8. Whisk in the reserved defatted broth along with 2 cups of chicken stock. Continue to cook, constantly whisking, until the gravy is thickened. Add more stock to thin the gravy, as desired. Taste the gravy and add salt and pepper, as needed.

   

9. Strain the gravy, if desired, and pour it into a gravy boat or serving bowl. Serve the gravy with the turkey.

   

Tips

• To make homemade turkey stock, put the turkey neck, heart, and gizzard in a saucepan. Add 5 cups of water (or part chicken stock for extra flavor) to the pan. Bring to a boil; reduce the heat to low, cover the pan, and simmer for 1 1/2 to 2 hours.
• If a turkey is stuffed, the center of the stuffing must reach 165 F even if the meat is done. Stuffing should be removed to a bowl after the turkey has rested for 20 minutes.
• Always pack and refrigerate leftovers within 2 hours (1 hour if the temperature is 90 F or above).