Classic Roast Turkey

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READY IN: 3hrs
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • Dry turkey with paper towels. Fill body of the turkey with your favorite stuffing (excess stuffing in the neck cavity). Use skewers to seal cavity or tie legs with string.
  • Add vegetables to roasting pan and place the turkey in the roasting pan. Add 2 cups water. Mix butter with finely chopped herbs. Rub this mixture over the turkey. Sprinkle with salt ahd pepper.
  • Loosely cover the turkey with foil and roast for 1 1/2 hours.
  • Reduce heat to 350°F Remove the foil. Maintain 1/2-inch water in pan. Basting turkey every 30 minutes, roast for a further 1 1/4 hours - 1 3/4 hours or until a meat thermometer inserted into thickest part of thigh registers 185F and stuffing registers 170°F.
  • Transfer turkey to carving board and tent with foil; let stand for 20-30 minutes before carving. Strain out vegetabels and place turkey fat and stock into a measuring jug.
  • Separate fat from stock with a ladle, placing 1/4 cup fat in roasting pan. Reserve the remaining fat for later use.
  • Heat roasting pan on a burner, set at medium heat. Add the flour and using a whisk scrape the brown bits from the bottom of the pan. Cook umtil bubbling and golden brown. Slowly add the turkey stock and continue whisking to create a smooth sauce. Reduce heat and simmer for 10 minutes.
  • Strain and season to taste.
  • TIPS: Use reserved turkey fat to toss with root vegetables for roasting.
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