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Roast Turkey with Cream Gravy

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Roast Turkey with Cream Gravy

Roast Turkey with Cream Gravy

amanda

Equipment

  • - Rack Positioner: Ensures even heat distribution by adjusting rack position within the oven.

  • - Instant-Read Digital Thermometer: Accurate temperature measurement to ensure turkey is cooked perfectly.

  • - Large Oven Roasting Pan with Rim: Suitable for roasting a whole turkey, allowing easy basting and gravity assistance.

  • - Crock Pot (Dutch oven) or Dutch Oven: Offers slow cooking options that can be used in the final stages of preparation.

  • - Poultry Roasting Rack: Facilitates even roasting by elevating turkey off the bottom of the pan and allowing heat to circulate underneath.

  • - Kitchen Scale: Essential for portion control and ensuring proper cooking time based on weight.

  • - Roasting Spits or Skewers (optional): Can be used in certain recipes for basting, although not traditional.

  • - Gravy Maker: A convenient tool to make cream gravy by simmering pan drippings with flour and other ingredients.

Ingredients

  • 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock

  • 2 1/2 cups water, divided

  • About 4 cups hot turkey giblet stock

  • Melted unsalted butter if necessary

  • 5 tablespoons all-purpose flour

  • 3/4 cup heavy cream

  • Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen string; a 2-quart measuring cup or a fat separator

Instructions

1

Instruction 1

Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour.
2

Instruction 2

Preheat oven to 450°F with rack in lower third.
3

Instruction 3

Add 1 cup water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 1 3/4 to 2 hours total.
4

Instruction 4

Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
5

Instruction 5

Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 1 1/2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices. Add enough turkey giblet stock to pan juices to bring total to 5 cups.
6

Instruction 6

Put 5 tablespoons reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.
7

Instruction 7

Serve turkey with gravy.
8

Instruction 8

Lagier Meredith Mount Veeder Napa Valley Syrah '06
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