Straight-Talk Turkey
Servings
10 – 12 people (with leftovers)
Servings
10 – 12 people (with leftovers)
Ingredients
If stuffed
If unstuffed
Instructions
  1. Preheat the oven to 425°F with the rack in the lower third of the oven. Season the cavity of the turkey with 1 tablespoon of the salt and ½ teaspoon of the pepper. Stuff the cavity with stuffing or the orange, lemon, onion, garlic, and herbs. Tie the legs with twine and transfer the turkey to a rack set inside a roasting pan. Rub the skin with the oil and season with the remaining 1 tablespoon salt and ½ teaspoon pepper.
  2. Pour 2 cups of the broth into the roasting pan and transfer to the oven. Roast the turkey for 30 minutes, then reduce the oven temperature to 350°F. After the first hour of roasting, baste the turkey every 30 minutes. (Tent the turkey with foil if the skin becomes a deep golden brown before the turkey is cooked.) Roast until a meat thermometer inserted into the thigh joint registers 160°F. (If roasting a 12-pound bird, check the temperature after 1½ hours. A 14-pounder should take 2½ to 3 hours; a 20-pounder 4½ to 5. A stuffed bird will be on the longer side.) Remove the turkey from the oven and transfer to a carving board. Let the turkey rest for at least 20 minutes.
  3. Meanwhile, place the roasting pan on the stovetop over medium-high heat. Add the remaining broth to the pan drippings and bring to a simmer. Combine the milk and flour in a jar with a tight-fitting lid and shake vigorously to combine. Whisk the milk mixture into the gravy and simmer, whisking continuously, until the gravy thickens slightly, about 2 minutes.
  4. Carve the turkey and serve with gravy.