How to Cook the Best Simple and Easy Roast Turkey

By J. Kenji López-Alt · 210 min

Ingredients

Instructions

1. Set an oven rack to its lowest position, put a baking stone or Baking Steel on it, and preheat the oven to 500°F (260°C) for at least 45 minutes. Meanwhile, rinse the turkey, pat it very dry, season generously with salt and pepper, and set it breast side up on a V-rack over a foil-lined rimmed baking sheet.
2. Move the baking sheet straight onto the stone, close the oven and immediately lower the temperature to 300°F. Roast for 3 to 4 hours total, until golden brown, with the deepest part of the breast at 150°F (66°C) and the legs at least 165°F (74°C). After 2 hours, check the skin; if it is not browning fast enough, use convection or raise the oven by 50°F. Rest for at least 30 minutes before carving.
3. While the turkey roasts, chop the neck into 1-inch pieces. Heat the oil in a medium saucepan over high heat until smoking. Add the neck, onion, carrot and celery and brown well, stirring occasionally, about 10 minutes. Add the stock, bay leaves and soy sauce, bring to a boil, then simmer for 1 hour. Strain through a fine mesh strainer. You need just over 1 quart of stock; top up with water or more
4. Finely chop the gizzard and liver if using. Melt the butter in a medium saucepan over medium heat, add the giblets and cook about 1 minute until just cooked through. Add the flour and cook, stirring constantly, about 3 minutes until golden. Whisk in the stock in a thin steady stream, bring to a boil, then simmer until thickened and reduced to about 3 cups. Season with salt and pepper to taste.
5. Carve the turkey and serve with the gravy.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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