Prep 30 mins
Cook 2 hrs
Here is the easy way to cook a turkey. You can't go wrong with this recipe. Also check Uncle Bill Anatooskin's method for cooking turkeys. He pours boiling water over the raw bird to shrink the skin and lock in the moisture. Try it with this recipe. It works!
- 1 (16 lb) whole turkey, at room temperature 1 hour
- 1 tablespoon salt
- 1 3⁄4 teaspoons black pepper
- 2 cups water
- 7 -8 cups turkey stock
- 1⁄2 cup unsalted butter
- 3⁄4 cup all-purpose flour
- 1 1⁄2-2 tablespoons cider vinegar
- Put oven rack in lowest position and preheat oven to 450°F Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
- Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
- Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
- Make gravy while turkey stands:.
- Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.).
- Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
- Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).
I am a yankee living in the South where most people ONLY fry their turkeys. While I do like fried turkey, there's something to be said about a good roasted turkey with gravy. I made this tonight not expecting any miracles (since I have never cooked a turkey before) and I must say, It was AMAZING! So much flavor. SO moist and the gravy was fantastic. I did it with foil over the top for the forst half of the cooking time and uncovered for the rest. Then turned off the oven and let it set in the oven for a half an hour and rest. I also cooked mine breast-down.
A very moist bird indeed, and the gravy is excellent! We had for the holidays and compliments from around the table flew my way. I guess you know it's good when that happens! Thanks for sharing! Don