How to Cook the Best Simple and Easy Roast Turkey
Recipe Information
Roast Turkey
Cultural Context
Roast turkey is a staple of Canadian Thanksgiving, celebrated on the second Monday in October, and is often associated with harvest festivals. The dish symbolizes gratitude and abundance, bringing families together for a festive meal. While traditional recipes are common, many modern variations include unique marinades and stuffing, reflecting regional tastes and preferences.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil reduces saturated fat while adding flavor.
whole turkey
💰Cheaper: turkey breast
Turkey breast is less expensive and easier to cook.
chicken broth
🥗Healthier: vegetable broth
Vegetable broth is lower in calories and suitable for vegetarians.
fresh herbs
💰Cheaper: dried herbs
Dried herbs are more accessible and have a longer shelf life.
Set oven rack to lowest position and place a baking stone or Baking Steel on it. Preheat oven to 500°F (260°C). Allow to preheat for at least 45 minutes before adding turkey.
Meanwhile, rinse turkey and carefully pat dry with paper towels. Season generously with salt and pepper. Set breast side up in a V-rack over foil-lined rimmed baking sheet.
Transfer rimmed baking sheet with turkey directly to the baking stone. Immediately close oven and reduce oven temperature to 300°F. Roast until golden brown and deepest part of breast registers 150°F (66°C) on an instant read thermometer and legs register at least 165°F (74°C), 3 to 4 hours total.
Check on turkey after 2 hours. If the skin looks like it is not browning fast enough, turn on convection or increase oven temperature by 50°F. Remove from oven and let rest at least 30 minutes before carving.
While turkey is roasting, chop neck into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes total.
Add stock, bay leaves, and soy sauce. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through a fine mesh strainer. You should have a little over a quart of fortified stock. If not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
Finely chop turkey gizzard and liver (if desired). Melt butter in medium saucepan over medium heat. Add chopped giblets and cook, stirring frequently, until just cooked through, about 1 minute.
Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper.
Carve turkey and serve with gravy.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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