Classic Roast Turkey, with Gravy and Stuffing

This roast turkey recipe presents a classic and mouthwatering preparation that’s perfect for special occasions like Thanksgiving. Without the stuffing, this recipe offers a simpler approach to roasting a 12-pound turkey, making it versatile for year-round enjoyment. The deliciously tender and flavorful turkey, combined with the option to use leftovers for sandwiches, ensures this recipe will be a hit with your guests and family.

MAKES: At least 15 servings, plus leftovers

TIME: 21/2 hours or more

INGREDIENTS:

• One 12-pound turkey
• 1 recipe of any stuffing (optional)
• 8 tablespoons (1 stick) butter at room temperature or a few tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 cup roughly chopped onion
• 1 cup roughly chopped carrot
• 1/2 cup roughly chopped celery
• Stems from 1 bunch fresh parsley (optional)
• Turkey Gravy

INSTRUCTIONS:

1. Heat the oven to 500°F. Rinse the turkey and remove the giblets, setting them aside for stuffing or stock if desired. If using stuffing, loosely pack the turkey cavity with it and tie the legs together to enclose the vent. Smear the entire turkey with butter or brush it with oil, then generously sprinkle salt and pepper over the bird.
2. Place the turkey on a rack in a large roasting pan. Add 1/2 cup of water to the bottom of the pan along with the turkey neck, gizzard, any other trimmings, and the chopped vegetables and parsley (optional). Put the turkey in the oven, preferably with the legs first.
3. Roast the turkey at 500°F for 20 to 30 minutes, or until the top begins to brown. Then, reduce the heat to 350°F. Continue roasting, checking and basting the turkey with the pan juices every 30 minutes. If the top becomes too brown, cover it with aluminum foil. If the bottom dries out, add about 1/2 cup of water at a time to keep some liquid in the bottom of the pan.
4. The turkey is ready when an instant-read thermometer inserted into the thickest part of the thigh measures 155–165°F. If the top is not browned enough when the turkey is nearly done, turn the heat back up to 425°F for the last 20 to 30 minutes of cooking.
5. Remove the turkey from the oven, and while the bird rests, take it off the rack and start preparing the turkey gravy. Let the turkey rest for about 20 minutes before carving, or longer if serving it at room temperature.

TIPS:

• Consider brining the turkey before roasting to enhance its moisture and flavor. A brine solution of water, salt, sugar, and various herbs and spices can be used to soak the turkey overnight, resulting in a juicier and more flavorful bird.
• While the recipe mentions stuffing the turkey, you can choose from a variety of stuffing options to suit your taste and preferences. Traditional stuffing with breadcrumbs, herbs, and vegetables is always a classic choice, but you can also opt for wild rice stuffing, cornbread stuffing, or even a fruity and nutty stuffing.
• If possible, use a roasting rack to elevate the turkey in the roasting pan. This allows hot air to circulate around the turkey, promoting even cooking and ensuring a crispy skin all around.
• Regularly basting the turkey with pan juices helps keep the meat moist and enhances its flavor. Use a basting brush or spoon to scoop up the pan juices and gently pour them over the turkey during roasting.
• Invest in an instant-read meat thermometer to accurately monitor the turkey’s internal temperature. Avoid overcooking the bird by checking the temperature regularly, and aim for a reading of 155–165°F in the thickest part of the thigh.
• Let the turkey rest after roasting to allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey. A resting period of about 20 minutes is recommended before carving.
• Serve the roast turkey with your choice of side dishes, such as cranberry sauce, roasted vegetables, or creamy mashed potatoes. To store leftovers, promptly refrigerate them in airtight containers to maintain their freshness and prevent any foodborne illnesses.
• Carve the turkey carefully, following the natural lines and joints to yield even slices. If you find it challenging to carve the whole bird at once, you can remove the breasts first and then the legs and thighs separately.
• Turkey leftovers can be transformed into various delicious dishes. From classic turkey sandwiches to turkey pot pie, soups, or even turkey-stuffed pastries, the options are endless. Get creative with your leftovers and enjoy them in new and exciting ways.
• Preparing a roast turkey is a special culinary experience, perfect for cherished gatherings and celebrations. Embrace the process, enjoy the aromas wafting through your kitchen, and savor the time spent with loved ones while the turkey roasts to perfection.

This roast turkey recipe is an excellent choice for those seeking a flavorful and tender bird for their holiday celebration. The high oven temperature ensures a beautifully browned exterior, while basting and the addition of water keep the turkey moist and succulent. Whether served with stuffing or utilized for mouthwatering sandwiches later on, this roasted turkey will become a highlight of any festive gathering. Enjoy the delicious flavors and savor the moment as you carve the tender and juicy turkey for your guests to enjoy. Happy cooking!