A tasty and healthful meal, turkey is usually served on holidays such as Christmas and Thanksgiving. Its lean, white meat makes it suitable for serving as a whole roasted bird. A serving of 3.4 oz. of turkey delivers 20 g of protein, 8 g of fat and no carbohydrates. The same serving provides the much needed vitamins niacin, B6, B12, pantothenic acid and riboflavin. By using even a simple recipe, you can cook a flavorful roast turkey for you and your family or friends. You can serve it all around the year, not just on special occasions.
Step 1
Defrost a 16-lb. turkey until it reaches room temperature. Remove any feathers and quills with tweezers. Remove the neck and giblets and reserve them for another use if desired. Preheat the oven to 450 degrees Fahrenheit.
Step 2
Rinse the turkey inside and out and pat dry. Sprinkle the turkey with salt and pepper inside and out. Fold the skin around the neck under its body and secure it with metal skewers. Tuck the wings under its body and tie the drumsticks together with kitchen string. Insert a thermometer into the fleshy part of its thighs, without touching the bones.
Step 3
Put the turkey in a large roasting pan. Add 1 cup of water. Roast for 2 1/2 to 3 hours without basting, rotating the pan after 1 1/2 hours, or until the thermometer registers 170 degrees Fahrenheit. Tilt the turkey and allow the juices from inside it to run into the roasting pan. Take the turkey out of the pan and place it on a platter. Let it stand uncovered for 30 minutes.
Step 4
Pour the pan juices into a measuring cup and discard all fat. Place the roasting pan on two burners, add 1 cup of water and boil over high heat for 1 minute, stirring and scraping up the bits. Pour the resulting juice through a sieve into the measuring cup and add turkey stock until you reach a total of 8 cups.
Step 5
Melt 1/2 cup of unsalted butter in a pot and pour in 3/4 cup of all-purpose flour while stirring. Cook it over moderate heat for five minutes while whisking. Add the stock mixture, whisking continuously to prevent any lumps. Bring this gravy to a boil, whisking several times. Let it simmer for 5 minutes. Add salt and pepper to taste and stir in 1 1/2 to 2 tbsp. of cider vinegar, to taste. Serve the turkey with potatoes and gravy.
Things You'll Need
- 1 16-lb. turkey
- Tweezers
- 1 tbsp. salt
- 1 3/4 tsp. black pepper
- Metal skewers
- Kitchen string
- Food thermometer
- Roasting pan
- Platter
- Measuring cup
- 2 cups water
- 7 to 8 cups turkey stock
- 1/2 cup butter, unsalted
- 3/4 cup flour, all-purpose
- Whisk
- 1 1/2 to 2 tbsp. cider vinegar
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