Easy Roasted Turkey and Gravy

Roasted Turkey

Ingredients:

·       1 large turkey (12-18 pounds)

·       1 tablespoon black pepper

·       2 tablespoons kosher salt

·       1 tablespoon poultry seasoning

·       2 onions, quartered

·       3 celery ribs, chopped

·       2 carrots, chopped

·       3 sprigs fresh rosemary

·       1/2 bunch fresh sage and thyme

·       1 bay leaf

·       1 stick unsalted butter, softened

·       Meat thermometer

Instructions:

1.       Preheat oven to 325°F (163°C). Pat turkey dry with paper towels and remove giblets or neck from cavity; reserve for later.

2.       Combine black pepper, kosher salt, and poultry seasoning in a small bowl. Rub mixture all over the turkey, including under the skin.

3.       Cream softened butter with herbs (rosemary, sage, thyme, or your choice). Loosen skin over the breast and insert herb butter underneath. Spread remaining butter over the entire turkey.

4.       Place giblets, neck, onions, celery, carrots, rosemary, sage, and bay leaf in the bottom of a large roasting pan. Add a few inches of water to the pan.

5.       Put turkey breast-side up on a rack in the roasting pan. Roast for 15–18 minutes per pound, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

6.       Remove turkey from oven and let rest at least 20 minutes before carving to allow juices to redistribute.

Tips:

·       Use a meat thermometer to ensure turkey is cooked thoroughly.

·       Avoid overcooking to prevent dryness; follow recommended cooking times and check temperature.

·       Allow turkey to rest before carving for juicier, more flavorful meat.

·       Adjust seasonings and ingredients as desired; the recipe is flexible.

Turkey Gravy

Ingredients:

·       2 cups of water

·       1 stick (1/2 cup) unsalted butter

·       3/4 cup all-purpose flour

·       1 1/2 to 2 tablespoons cider vinegar

·       Turkey or chicken stock (total of 8+ cups, including pan juices)

Instructions:

1.       Remove giblets, vegetables, and herbs from roasting pan. Pour pan juices through a fine-mesh sieve into a measuring cup and skim off fat.

2.       Place roasting pan across two burners. Add 2 cups water and deglaze by boiling over high heat, stirring and scraping up brown bits for 1 minute. Pour through sieve into measuring cup with pan juices.

3.       Add enough turkey stock to pan juices to reach 8 cups total.

4.       Melt butter in a 4-quart pot; stir in flour to make a roux. Cook roux over moderate heat, whisking for 5 minutes.

5.       Add stock mixture in a stream, whisking constantly to avoid lumps. Bring to a boil, whisking occasionally.

6.       Add any turkey juices from the platter and simmer for 5 minutes. Season with salt and pepper, then stir in cider vinegar to taste.