Extra-Moist Turkey with Pan Gravy

Method

1. 1

   Gather ingredients: 5000 g whole turkey, 2 tsp salt, 1 tsp pepper, 1 onion, 1 bunch thyme, 75 g melted butter, 250 ml water, 500 ml chicken stock, 40 g flour. Tools needed: roasting pan with rack, skewer, kitchen string, parchment paper, foil, instant-read thermometer, platter, fine-mesh sieve, 2-quart measuring cup, saucepan, whisk.

2. 2

   Preheat oven to 205 Celsius with rack in lower third.

3. 3

   Rinse turkey and pat dry. Mix salt and pepper and rub over turkey. Stuff cavity with onion and thyme.

4. 4

   Pin neck skin with skewer. Tie wings and drumsticks with string. Place turkey on rack in roasting pan and brush with 60 g melted butter.

5. 5

   Cover turkey with parchment then foil. Roast for 3600 seconds.

6. 6

   Baste with pan juices and add 250 ml water to pan. Roast covered until thigh reaches 77 Celsius (approx 45 minutes).

7. 7

   Baste with remaining 15 g melted butter. Roast uncovered until skin is browned (15 minutes).

8. 8

   Transfer turkey to platter, pouring cavity juices into pan. Rest turkey covered with foil for 1800 seconds.

9. 9

   Strain juices through sieve; skim and reserve fat. Combine juices with chicken stock.

10. 10

    In saucepan, whisk 80 ml reserved fat and flour over medium heat for 120 seconds. Whisk in stock mixture, boil, and simmer for 180 seconds. Season with salt/pepper.