Roast Turkey & Pan Gravy

By cweeks

Ingredients

• 1 15 pound turkey (at least, I will probably go bigger for more leftovers)
• one stick of unsalted butter, softened
• salt and pepper to taste
• 1 recipe Stuffing

Preparation

Step 1

Remove a rack from the oven, and position the last rack to be the second to the bottom ledge (in other words, not the very bottom). Turn on the oven to preheat, 500 degrees. (that’s not a typo)

Place the turkey, breast side up, on a rack in a shallow roasting pan (the rack will help the whole turkey brown). Rub your bird down (using your hands) with a cube of softened unsalted butter (this isn’t one of those calorie conscientious meals). You will want to get under the skin and over the skin too (unless putting your hand under the turkey’s skin creeps you out). Put half a cup of water on the bottom of the pan. If you are using a meat thermometer (which is advised) place the thermometer in the thickest part of the thigh muscle, but do not allow it to touch the bone or you will get a false reading.

NOW, stuff the bird if you are going to stuff.
Place the turkey in a preheated 500-degree oven for a half hour. Set your timer! The reason for the intense beginning heat is that this will allow the fat under the skin on the bottom of turkey (remember- you’ve got her sitting on a rack in the roasting pan) to melt and help brown the skin on the bottom. No more mush bottomed turkeys! Also, the turkey will begin to turn bronzy brown, which you want.

After the initial 500-degree zapping, turn your oven down to a respectable 325 degrees.Follow the timetable (below) for approximate roasting time. Place a tent of foil loosely over the turkey when it begins to turn golden brown, exposing only the drumsticks to the oven. Roast the turkey until the meat thermometer reads 180 degrees (for a whole turkey) and the juice is no longer pink when you cut into the center of the thigh (it should be clear). The drumstick should move easily in the socket when lifted or twisted. When the turkey is finished roasting, remove it from the oven and let it stand at least 1/2 hour for easiest carving. However, it’s even better to let it rest an hour. That way you can count down the rest of the meal (Timeline to follow). Keep the turkey tented with foil so it will stay warm.

CHART FOR COOKING YOUR BIRD
The national Turkey Federation recommends you should cook your turkey until the temperature reaches 170 degrees in the breast and 180 degrees in the thigh (watch out for the bone) when a meat thermometer is inserted.
STUFFED TURKEY
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours