Simple Roasted Thanksgiving Turkey
Ingredients
The Turkey
-
18-20
pound
turkey
-
1
large
white or yellow onion, coarsely chopped
-
6
large
carrots, peeled and coarsely chopped (or about 20 baby carrots)
-
3
stalks
celery, coarsely chopped
-
2
cups
chicken broth
-
1
sprig
fresh rosemary
-
2
leaves
bay leaves
-
2
tablespoons
butter
-
to taste
coarse, kosher salt and pepper
-
1
tablespoon
all-purpose flour
-
1
turkey-sized
oven bag
The Gravy
-
3-4
cups
chicken broth, to add to the accumulated turkey juices
-
½
cup
butter
-
⅔
cup
all-purpose flour
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the lowest position.
- In a roasting pan, add the turkey neck, onion, carrots, celery, broth, rosemary, and bay leaves, then set a V-rack in the pan.
- Pat the turkey dry and optionally tuck the wings and tie the legs with kitchen twine.
- Melt the butter and brush it over the turkey, seasoning it with salt and pepper inside and out.
- Toss flour inside the oven bag, then place the turkey inside and secure the bag closed.
- Cut four 1-inch slits in the top of the bag for steam to escape.
- Roast the turkey until the internal temperature reaches 160°F in the breast and 175°F in the thigh, about 2.5 to 3.5 hours.
- Remove the pan from the oven and carefully slit the bag to release the juices.
- Cut the bag open and lift the turkey onto a baking sheet, tenting it with foil to rest for 45 minutes to an hour.
- For the gravy, scrape up browned bits from the pan and strain the liquid through a fine-mesh strainer.
- Skim the fat from the liquid and add broth to equal about 6 cups.
- In a saucepan, melt butter, add flour, and cook until golden, then whisk in the reserved turkey juices until thickened.
- Season the gravy to taste and serve with the carved turkey.
Nutrition Facts (estimated)
Servings
20
Calories
490
Total fat
22g
Total carbohydrates
6g
Total protein
64g
Sodium
606mg
Cholesterol
224mg
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