A good roast turkey doesn’t require a lot of fancy tricks or seasonings. To streamline the cooking process, roast it unstuffed. Doing so shaves off some oven time, which is at a premium. Also, be sure to allow time for the turkey to rest before carving. This lets the juices redistribute so they stay in the meat, not on the cutting board! To get a jump-start on this recipe, smash the garlic cloves and chop the onion and carrot a day early. Cover and refrigerate overnight.
Tip: The (tur)key to success
If you want to stuff this Turkey with Herbed Gravy, allow for more cooking time. For a 12 lb stuffed turkey, estimate a cooking time of about 3 1/2 to 3 3/4 hours. Use a meat thermometer to check for doneness. It should read 180 F in the thigh and 165 F in the stuffing.
- 12 lb fresh turkey
- 3 garlic cloves smashed
- 1 onion coarsely chopped
- 1 carrot coarsely chopped
- 1 apple coarsely chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp dried sage leaves
- 2 tbsp dried thyme leaves
- 2 tbsp dried rosemary leaves
- 1 tsp sea salt
- 1 tsp ground black pepper
- 3 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- Preheat oven to 350 F. Remove giblets and neck from turkey; set aside. Rinse turkey inside and out with cold water. Pat dry, then place on a rack in roasting pan. Tuck garlic, onion, carrot, and apple inside cavity. Coat turkey with oil; sprinkle with seasonings and rub in. Bend and tuck wings under body and loosely tie drumsticks together.
- Roast for 3 to 3 1/4 hours, or until an instant-read thermometer inserted into thickest part of thigh reads 180 F.
- While turkey is roasting, place giblets and neck in saucepan with broth. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, for 30 minutes. Discard neck and giblets, reserving broth.
- Transfer turkey to platter and tent with foil. Let rest at least 20 minutes before carving. Meanwhile, to make gravy, spoon out and discard most of the fat from roasting pan, leaving behind about 3 to 4 Tbsp fat. Place roasting pan over medium heat. Whisk in flour until evenly mixed. Gradually whisk in wine, then reserved broth. Simmer, stirring occasionally, until thick, about 10 to 15 minutes. Transfer to gravy boat and serve with turkey.
Per serving: 323 calories; 65 g protein; 13 g total fat (4 g sat. fat); 2 g total carbohydrates (0 g sugars, 1 g fiber); 341 mg sodium