Easier Roast Turkey and Gravy

By kathryns

Note that this recipe requires refrigerating the seasoned bird for 24 to 48 hours. This recipe was developed and tested using Diamond Crystal Kosher Salt. If you have Morton Kosher Salt, which is denser than Diamond Crystal, reduce the salt in step 1 to 3 tablespoons and rub 1 tablespoon of the salt mixture into each breast, 1 1/2 teaspoons into each leg, and the remainder into the cavity. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, do not apply the salt-mixture to the bird. The success of this recipe is dependent on saturating the baking stone and roasting pan with heat. first loosen the skin on the bottom two-thirds of the breast and the legs, and then turn the turkey 180 degrees and come in through the neck end to loosen the skin on the top third of the breas

Ingredients

• Kosher salt and pepper
• 4 teaspoons sugar
• 1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy
• 2-1/2 tablespoons vegetable oil
• 1 tsp baking powder
• 1 small onion, chopped fine
• 1 carrot, sliced thin
• 5 sprigs fresh parsley
• 2 bay leaves
• 5 TB all-purpose flour
• 3-1/4 cups water
• 1/4 cup dry white wine

Preparation

Step 1

1. Combine 4 tablespoons salt and sugar in bowl. Place turkey, breast side up, on counter. Using your fingers, carefully loosen skin covering breast and legs. Rub 4 teaspoons salt-sugar mixture under skin of each breast, 2 teaspoons under skin of each leg, and remaining salt-sugar mixture inside cavity. Tuck wings behind back and tie legs together with kitchen twine. Place turkey on wire rack set in rimmed baking sheet and refrigerate, uncovered, for 24 to 48 hours.

2. At least 30 minutes before roasting turkey, adjust oven rack to lowest position, set baking stone on rack, set roasting pan on baking stone, and heat oven to 500 degrees. Combine 1 1/2 teaspoons oil and baking powder in small bowl. Pat turkey dry with paper towels. Rub oil mixture evenly over turkey. Cover turkey breast with double layer of aluminum foil.

3. Remove roasting pan from oven. Drizzle remaining 2 tablespoons oil into roasting pan. Place turkey, breast side up, in pan and return pan to oven. Reduce oven temperature to 425 degrees and roast for 45 minutes.

4. Remove foil, reduce oven temperature to 325 degrees, and continue to roast until breast registers 160 degrees and drumsticks/thighs register 175 degrees, 1 to 1 1/2 hours longer.

5. Using spatula, loosen turkey from roasting pan; transfer to carving board and let rest, uncovered, for 45 minutes. While turkey rests, using wooden spoon, scrape up any browned bits from bottom of roasting pan. Strain mixture through fine-mesh strainer set over bowl. Transfer drippings to fat separator and let rest for 10 minutes. Reserve 3 tablespoons fat and defatted liquid (you should have 1 cup; add water if necessary). Discard remaining fat.

6. Heat reserved fat in large saucepan over medium-high heat until shimmering. Add reserved neck and giblets and cook until well browned, 10 to 12 minutes. Transfer neck and giblets to large plate. Reduce heat to medium; add onion, carrot, parsley sprigs, and bay leaves; and cook, stirring frequently, until vegetables are softened, 5 to 7 minutes. Add flour and cook, stirring constantly, until flour is well coated with fat, about 1 minute. Slowly whisk in reserved defatted liquid and cook until thickened, about 1 minute. Whisk in water and wine, return neck and giblets to pan, and bring to simmer. Simmer for 10 minutes, then season with salt and pepper to taste. Discard neck. Strain gravy through fine-mesh strainer, discarding solids, and transfer to serving bowl. Carve turkey and arrange on serving platter. Serve with gravy.