Best Gravy Ever
- Prepare Basic Roasted Turkey as directed. Place roasting pan across two burners and cook onion in 1/4 cup of reserved fat over medium heat about 5 minutes or until golden, stirring and scraping up browned bits. Add wine; bring to boiling. Boil gently for 8 to 12 minutes or until liquid is almost evaporated. Add stock and reserved pan juices; bring to boiling. Whisk reserved chilled butter mixture into boiling liquid until thickened. Simmer, uncovered, for 5 minutes, whisking occasionally. Season with salt and pepper.
Basic Roasted Turkey
- Preheat the oven to 325 F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. Mince and mash the garlic and 1 teaspoon salt to make a paste and put in a small bowl. Add the butter, herbs, and pepper and mash together with a fork. Put one-third of the butter mixture in a separate bowl; add flour and stir to combine. Cover and chill for thickening gravy. Rub turkey with remaining seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan.
- Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165 F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard.
- While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat and pan juices for Best Gravy Ever.
From the Test Kitchen
For 10- to 12-pound turkey, thoroughly dissolve 1-1/2 cups kosher salt in 1-1/2 gallons water. (Use this formula to make enough brine to fully submerge turkey, increasing salt/water combination in proportion to size of bird.) Refrigerate the brining turkey, breast side down, and soak for 24-36 hours. Use a weighted dinner plate to needed to keep turkey submerged. Alternatively, turn bird a few times during brining.