How to Make an Easier Roast Turkey and Gravy | Foolproof Recipe
There are many ways to roast a turkey, but it often requires sacrificing convenience for a perfectly cooked turkey with both white and dark meat. However, we've developed a foolproof recipe that combines convenience and perfection. Start with a 12-pound turkey and remove the giblets and neck, which will be used later for the gravy. Salt the turkey with a mixture of kosher salt and sugar, ensuring even distribution under the skin. Refrigerate the bird uncovered for 24 to 48 hours before roasting.
To ensure even cooking, preheat a baking stone in the oven and place the turkey on a roasting pan on top of the stone. Shield the breast with foil for the first part of the cooking time to prevent over-browning. Roast at high heat for 45 minutes, then lower the temperature and continue cooking until the breast registers 165 degrees and the thighs and legs reach 175 degrees.
Once the turkey is done, let it rest for at least 45 minutes to allow the juices to redistribute. Strain the drippings and separate the fat. Use the fat to make a roux with flour, then slowly add the drippings, water, and white wine. Simmer the gravy for 10 minutes until thickened.
Carve the turkey, serving juicy slices of white and dark meat, and pour the flavorful gravy over the top. Enjoy a foolproof roast turkey with perfectly cooked meat and a delicious gravy.
Ingredients:
- 12-pound turkey
- 4 tablespoons kosher salt
- 4 teaspoons sugar
- Foil
- Baking stone
- Roasting pan
- 3 tablespoons turkey fat
- 1 small onion, minced
- 1 small carrot, sliced thin
- 5 sprigs parsley
- 2 bay leaves
- Flour
- 3 ¼ cups water
- ¼ cup white wine
- Salt and pepper
Cooking steps:
- Remove the giblets and neck from the turkey.
- Mix kosher salt and sugar and salt the turkey under the skin.
- Refrigerate the turkey for 24 to 48 hours.
- Preheat a baking stone in the oven and place the turkey on a roasting pan on top of the stone.
- Shield the breast with foil for the first part of the cooking time.
- Roast at high heat for 45 minutes, then lower the temperature and continue cooking until the desired temperatures are reached.
- Let the turkey rest for at least 45 minutes.
- Strain the drippings and separate the fat.
- Make a roux with flour and turkey fat.
- Slowly add the drippings, water, and white wine to the roux.
- Simmer the gravy for 10 minutes until thickened.
- Carve the turkey and serve with the gravy.
