Prep time: 15 minutes
Total time: 4 hours 15 minutes
Is this your first time cooking a bird? We’ve got three simple, step-by-step videos to take you through the process from cooking to carving to gravy. You’ll learn great tips, like how to protect the turkey when its skin is browning too fast (called tenting), and, hopefully, get a few laughs with Jess and Ali in the kitchen!
ready to learn? just hit play.
Place the oven rack in the lowest position and heat the oven to 375°F.
Place 4 stalks of the celery and 4 of the onion quarters in a large flameproof roasting pan.
Remove the neck and giblets from the turkey; rinse the neck and add it to the pan; discard the giblets. Place a roasting rack on top of the vegetables.
Rinse the turkey inside and out, pat dry with paper towels, and place on the rack (breast-side up). Season the turkey inside and out with salt and pepper (48 turns on pepper mill), and tuck the wings under the body.
Stuff with the thyme and remaining 2 stalks celery and the quartered onion. Tie the ends of the legs together with kitchen twine. Rub the turkey with the oil.
Roast for 1 hour, rotate the pan 180 degrees, and add 2 cups of the chicken broth to the pan.
Continue to roast 2 to 2½ hours more until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Transfer the turkey to a large cutting board and let rest for 30 minutes before serving.
Discard the vegetables from the pan and strain the pan juices into a large measuring cup or fat separator.
Place the roasting pan over two burners over medium heat. Add 1 cup of the chicken broth and cook, scraping up the brown bits with a wooden spoon, 1 minute, then strain into the measuring cup containing the pan juices.
Add enough additional chicken broth, if necessary, to measure 4 cups total liquid; let settle for 3 minutes, then skim the fat from the top (if using a measuring cup).
Pour the liquid (leaving the fat in the fat separator, if using) into a medium saucepan over medium-high heat and bring to a boil.
In a small bowl, combine the cornstarch and ¼ cup cold water and whisk into the broth. Simmer until the gravy thickens, 3 or 4 minutes. Season to taste with salt and pepper (48 turns on pepper mill).
|8 to 12-pounds||2 to 3 hours||2 ½ to 3 ½ hours|
|12 to 16-pounds||3 to 4 hours||3 ½ to 4 ½ hours|
|16 to 20-pounds||4 to 5 hours||4 ½ to 5 ½ hours|
|20 to 24-pounds||5 to 6 hours||5 ½ to 6 ½ hours|
|24 to 30-pounds||6 to 7 hours||6 ½ to 7 ½ hours|
Large flameproof roasting pan, roasting rack, kitchen twine, 2 cutting boards, chef’s knife, 4-cup measuring cup or fat separator, fine strainer or sieve, small bowl, ¼ cup measuring cup, measuring spoons, wooden spoon, whisk, medium saucepan, instant-read thermometer, aluminum foil