Juicy & Tender Roast Turkey and Gravy
Active Time: 15 minutes | Total Time: 4 hours 15 minutes | Serves Serves 8-10 | Watch Video
Ingredients
- 6 stalks celery, halved
- 2 yellow onions, quartered
- 1 (12 to 14-pound) turkey
- 2 to 6 cups low-sodium chicken broth
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil
- ¼ cup cornstarch
Instructions
Turkey:
Place the oven rack in the lowest position and heat the oven to 375°F.
Place 4 stalks of the celery and 4 of the onion quarters in a large flameproof roasting pan.
Remove the neck and giblets from the turkey; rinse the neck and add it to the pan; discard the giblets. Place a roasting rack on top of the vegetables.
Rinse the turkey inside and out, pat dry with paper towels, and place on the rack (breast-side up). Season the turkey inside and out with salt and pepper (48 turns on pepper mill), and tuck the wings under the body.
Stuff with the thyme and remaining 2 stalks celery and the quartered onion. Tie the ends of the legs together with kitchen twine. Rub the turkey with the oil.
Roast for 1 hour, rotate the pan 180 degrees, and add 2 cups of the chicken broth to the pan.
Continue to roast 2 to 2½ hours more until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Transfer the turkey to a large cutting board and let rest for 30 minutes before serving.
Gravy:
Discard the vegetables from the pan and strain the pan juices into a large measuring cup or fat separator.
Place the roasting pan over two burners over medium heat. Add 1 cup of the chicken broth and cook, scraping up the brown bits with a wooden spoon, 1 minute, then strain into the measuring cup containing the pan juices.
Add enough additional chicken broth, if necessary, to measure 4 cups total liquid; let settle for 3 minutes, then skim the fat from the top (if using a measuring cup).
Pour the liquid (leaving the fat in the fat separator, if using) into a medium saucepan over medium-high heat and bring to a boil.
In a small bowl, combine the cornstarch and ¼ cup cold water and whisk into the broth. Simmer until the gravy thickens, 3 or 4 minutes. Season to taste with salt and pepper (48 turns on pepper mill).
Carve:
- Snip the string
- Remove leg/thigh
- Remove wish bone
- Remove breasts
- Remove wings
- Separate leg from thigh; slice thigh meat
- Slice breast meat
Roasting times for a 375° F oven (internal temperature of turkey 165° F):
| Total Weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12-pounds | 2 to 3 hours | 2 ½ to 3 ½ hours |
| 12 to 16-pounds | 3 to 4 hours | 3 ½ to 4 ½ hours |
| 16 to 20-pounds | 4 to 5 hours | 4 ½ to 5 ½ hours |
| 20 to 24-pounds | 5 to 6 hours | 5 ½ to 6 ½ hours |
| 24 to 30-pounds | 6 to 7 hours | 6 ½ to 7 ½ hours |
This recipe was printed from:
https://jessicaseinfeld.com//recipes/juicy-tender-roast-turkey-and-gravy
