Simple Roast Turkey with Rich Turkey Gravy

Name: Simple Roast Turkey with Rich Turkey Gravy
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons black pepper; 2 Tbsps cider vinegar; 177 milliliters all-purpose flour; 1 Tbsp salt; 2 liters turkey stock; 118 milliliters stick unsalted butter; 473 milliliters water

This recipe serves 12. Watching your figure? This vegetarian recipe has 147 calories, 4g of protein, and 9g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of butter, cider vinegar, water, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry.

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.

Ingredients you will need

Salt And Pepper

Chicken Drumsticks

Whole Turkey

Chicken Wings

Equipment you will use

Kitchen Twine

Metal Skewers

Put turkey on rack in roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.

Ingredients you will need

Water

Equipment you will use

Kitchen Thermometer

Frying Pan

Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).

Ingredients you will need

Whole Turkey

Meat

Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)

Equipment you will use

Measuring Cup

Roasting Pan

Sieve

Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Pour through sieve into measuring cup containing pan juices.

Equipment you will use

Measuring Cup

Sieve

Frying Pan

Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).

Ingredients you will need

Stock

Equipment you will use

Frying Pan

Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Pot

Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

Ingredients you will need

Salt And Pepper

Apple Cider Vinegar