Extra-Moist Turkey With Pan Gravy
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Make turkey: Preheat oven to 400°F with rack in lower third
2
Rinse turkey inside and out, then pat dry
3
Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out
4
Put onion and thyme in large cavity
5
Pin neck skin to body with skewer
6
Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together
7
Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter
8
Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour
9
Baste with pan juices and add water to pan
10
Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour
11
Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours)
12
Carefully tilt turkey so juices from inside large cavity run into pan
13
Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F)
14
Preheat oven to 400°F with rack in lower third
15
Rinse turkey inside and out, then pat dry
16
Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out
17
Put onion and thyme in large cavity
18
Pin neck skin to body with skewer
19
Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together
20
Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter
21
Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour
22
Baste with pan juices and add water to pan
23
Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour
24
Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours)
25
Carefully tilt turkey so juices from inside large cavity run into pan
26
Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F)
27
Make gravy while turkey stands: Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat
28
Pour pan juices into a bowl and add stock
29
Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick)
30
Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking
31
Stir in any turkey juices from platter
32
Chop and add giblets (if using)
33
Simmer gravy, whisking occasionally, 3 minutes
34
Season with salt and pepper
35
Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat
36
Pour pan juices into a bowl and add stock
37
Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick)
38
Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking
39
Stir in any turkey juices from platter
40
Chop and add giblets (if using)
41
Simmer gravy, whisking occasionally, 3 minutes
42
Season with salt and pepper