Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 with rack in lower third position.

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  • Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.

  • Rub skin with olive oil and season with remaining salt and pepper.

  • Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.

  • Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.

  • Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.

  • Carve turkey and serve with gravy.

Reviews (2)

49 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
12/01/2011
Next day: Thought I'd add that my husband thought even the meat was too salty to enjoy last night. BUT today I made a turkey sandwich, and as a sandwich meat it was great! The meat's flavor is perfect, and the meat is still moist. (We didn't put anything salty on the sandwich.) So I made turkey salad, too, without added salt, and it's good. If this recipe has a misprint on the salt, hope they fix it, because otherwise this is delicious turkey!
Rating: Unrated
11/30/2011
Don't brine your bird (I did) - TOO much salt. Maybe it's another mistake? Read several similar comments on other recipes here. Think this is supposed to be 2 teaspoons salt. Meat great, skin nasty salty, gravy so salty I gagged. Added more flour and 1 1/2 cups more milk, still too salty to eat. Also, drippings need fat separated out (I did), or gravy would be grease heavy. When cooking, next time I'll tent the bird from the start, too. Breast browned 1st hour, tenting later no help