Roast Turkey with Gravy

1. 1
   prep · ~5 min

   Prepare the compound butter.

   1.In a small bowl, mix softened butter with minced garlic, chopped thyme, rosemary, and sage until well combined.

   2.Season the butter mixture with a pinch of salt and black pepper.

   TIPThe butter must be really soft so it spreads easily under the skin without tearing it.
2. 2
   prep · ~10 min

   Season and butter the turkey.

   1.Pat the entire turkey completely dry inside and out with paper towels.

   2.Gently loosen the skin over the breast and thighs by sliding your fingers underneath, keeping it attached.

   3.Spread the compound butter evenly under the skin, directly onto the breast and thigh meat.

   4.Rub any remaining butter all over the outside of the bird.

   5.Season the outside and the cavity evenly with 0.5 tsp salt.

   TIPDrying the skin thoroughly is the secret to crispy skin. Don't skip this step.
3. 3
   rest · ~720 min

   Air-dry the turkey overnight.

   1.Place the turkey on a rack set in a rimmed baking sheet, breast side up.

   2.Refrigerate uncovered for at least 12 hours, up to 24 hours. This dries the skin for maximum crispiness.

   TIPIf you're short on time, even 2 hours of air-drying in the fridge makes a difference.
4. 4
   prep · ~15 min

   Bring turkey to room temperature and preheat oven.

   1.Remove turkey from the refrigerator 1 hour before roasting.

   2.Preheat oven to 220°C (425°F) and position a rack in the lower third of the oven.

   3.Scatter chopped onion, carrot, and celery in the bottom of a large roasting pan. Pour in 250 ml water.

   TIPThe vegetables and water prevent the drippings from burning and form the base of your gravy.
5. 5
   roast · ~30 min

   Roast the turkey at high heat.

   1.Place the turkey breast side up on the roasting rack over the vegetables.

   2.Tuck the wing tips under the body to prevent burning.

   3.Roast at 220°C (425°F) for 30 minutes until the skin is golden brown.

   TIPStarting with high heat crisps the skin quickly. Watch it so it doesn't burn.
6. 6
   roast · ~120 min

   Reduce heat and continue roasting.

   1.Reduce oven temperature to 165°C (325°F).

   2.Loosely tent the breast with aluminum foil if it's already dark brown to prevent over-browning.

   3.Roast until a meat thermometer inserted into the thickest part of the thigh registers 74°C (165°F). Estimate 2 to 2.5 hours total, but rely on the thermometer.

   TIPCheck the temperature in the thigh, not the breast. The thigh takes the longest to cook.
7. 7
   rest · ~30 min

   Rest the turkey.

   1.Tilt the turkey carefully to let any juices from the cavity run into the roasting pan.

   2.Transfer the turkey to a carving board, tent loosely with foil, and rest for at least 30 minutes.

   TIPResting is crucial—it redistributes the juices so the meat is moist. Don't carve too early.
8. 8
   simmer · ~10 min

   Make the pan gravy.

   1.Strain the pan drippings into a fat separator or a clear bowl. Discard the solids and spoon off all but 3 tbsp of fat.

   2.Place the roasting pan over two burners on medium heat. Add the reserved 3 tbsp fat and whisk in the flour.

   3.Cook the flour-fat mixture for 1-2 minutes until it turns golden brown.

   4.Gradually pour in the defatted drippings and 250 ml water, whisking constantly to prevent lumps.

   5.Bring to a simmer and cook for 5-7 minutes until the gravy is smooth and thickened.

   6.Season with a pinch of salt and black pepper.

   TIPIf the gravy is too thick, thin it with a splash of water. If too thin, simmer a few minutes longer.
9. 9
   serve · ~5 min

   Carve the turkey and serve with gravy.

   Carve the turkey by removing the legs and thighs first, then slicing the breast meat against the grain. Arrange on a warm platter and serve with the hot pan gravy on the side.

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