Roasting a turkey always looms as a daunting job. But it needn't be, if you plan ahead. Below we outline our fail-safe method for roasting a moist and flavorful turkey.
Note:
We always buy a fresh turkey. Never frozen.
Size Guidelines.
For 4-6 servings, buy a 10-12 lb turkey.
For 8-10 servings, buy a 12-16 lb turkey.
For 12-16 servings, buy a 16-22 lb turkey.
Always get a turkey large enough for leftovers!
Stuffed or Unstuffed?
Note: NEVER stuff your turkey the night before. You will risk infecting the turkey (and your guests) with dangerous bacteria. ALWAYS stuff the day you are roasting the bird, even if that means getting up a tad early.
In general, turkeys take about 20 mins per pound. Stuffed turkeys always take longer to roast. Add 1/2 hour to roasting time for a stuffed bird. (I.e., if an unstuffed 12 lb bird takes 3-1/2 hours, a stuffed one will take 4 hours.)
The best way to know if your turkey is done: The turkey should register 165F
on a good meat thermometer. Test all over the bird -- the thickest part of the breasts, the innermost section of the thighs, and the wings, between the breast and the wing bone.
After the bird is taken out of the oven, let it rest at least 1/2 hour to let the juices come back into the bird. Otherwise, the juices will flow out of the bird as you cut it and render a very dry bird. If you stuffed the turkey, remove the stuffing from the cavity, put it into a heated casserole, cover and set aside.
(Note: For a fabulous stuffing recipe, see our "Grandma's Turkey Stuffing" post.)
Making the Most Flavor!
Use a roasting pan large enough to hold the turkey with room on the sides. Instead of using a plain roasting rack, make a bed of veggies to cradle your bird.
We use:
4-5 stalks of celery with leaves
4-5 large carrots, peeled and left whole
3 onions, sliced in 1/3 pieces
3 cloves garlic, whole
Fresh parsley sprigs
Fresh thyme sprigs
Place the veggies on the bottom of your roasting pan. Season well with salt and pepper, and a few pats of butter. Make a bed approximately 1" thick.
Now carefully place the turkey on top of the veggies. Season the outside of the bird well with salt and pepper (we use garlic salt for an extra kick), and top with several pats of butter.
Roast for 1/2 hour at 450F, basting halfway through and again after 1/2 hour. Lower the heat to 350F, and roast, basting often with the juices that are dripping off the bird. If needed, add more butter. If the skin is getting burned, cover with foil, especially the legs.
Carving Your Turkey
This is not difficult, but it takes a little patience.
And sharp knives! If you're able, have your knives professionally sharpened in advance of roasting your turkey.
First, remove the legs by inserting a your carving knife between the breast and the leg and twisting gently. The legs should come loose and detach from the bird easily. Place on your serving platter.
Next, carving from the top of the bird downward, cut off the breast on each side of the turkey. Set aside. Then go to the wings and thighs.
Here's the best video we've found on carving a turkey, and this is exactly how we do it:
https://www.realsimple.com/food-recipes/cooking-tips-techniques/carve-turkey
Making the Creamiest Gravy!
When you are finished carving, set the turkey aside on a warm platter and make your gravy.
1. Remove the veggies from the bottom of the roasting pan.
2. Separate the fat from the drippings using a fat separator. (OXO Good Grips makes an excellent separator.) Return the drippings to the roasting pan.
3. Over low heat, deglaze the roasting pan using 2 cups chicken stock and 1/2 cup dry white wine. Scrape all the brown bits from the bottom of the pan. (That's where all the flavor is!)
4. Make a slurry using approximately 1/2 cup of the pan juices and 1/4 c flour. Add back into the roasting pan and mix.
5. Stir all thoroughly, add approx. 2-3 tbsp Gravy Master to the pan. Mix well, and transfer all to a saucepan.
6. Put saucepan on low and let the gravy thicken to your desired consistency.
(Also see our "Easy Turkey Gravy" post.)
You're Ready to Serve!
Place your platter of turkey, casserole of stuffing and any other sides you've prepared (suggestions: our Southern Pecan Sweet Potato Casserole, sautéed green beans with garlic and butter, and creamy mashed potatoes), and the piping hot turkey gravy in a gravy boat.
Enjoy and Happy Thanksgiving!!
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