Easy Roast Turkey

Updated: Nov 21, 2019


Let's face it like it or not turkeys can get a bad rap. Even on their big day when they are the center of attention, it isn't always good. But you know what? I love turkey. I love the way it smells when it's cooking; I adore it on my plate swimming in gravy and dream about what I'll be doing with all of the leftovers. But after roasting many turkeys, I have come to realize that simplicity is best. I have seasoned them overnight, brined them, wrapped them in cheesecloth, basted them, fried them, and massaged them. Then, of course, I've tried fresh, wild, frozen, and ones that come injected and ones that I have to inject, and even bagged them. And then there's the ever moving oven temperature; I'm exhausted just thinking about all of the options. So this is what I've learned. I treat it like an oversized chicken. I season my unstuffed turkey with cooled melted butter loaded with fresh herbs and garlic and then sprinkle lots of salt and pepper all over it. I start roasting it breast side down and an hour or so later flip it. After some more roasting, I have the juiciest, most delicious turkey. Easy and delicious, this sounds good to me!


Ingredients for Easy Roast Turkey:


Turkey:

1 14 pound turkey

6 tablespoons butter, melted and cooled

3 tablespoons mix chopped fresh herbs, I like tarragon, rosemary, and sage

6 cloves garlic, minced

kosher salt

black pepper

2 carrots, cut into thick slices

3 stalks of celery, cut into thick slices

1 large onion, cut into large pieces


Easy Gravy:

1/4 cup cornstarch mixed with 1/2 cup cold water

3 cups of turkey or chicken stock


You will also need a roasting pan with a v-rack.


Time-Saving Tip: Clean and thoroughly dry the turkey early in the day.


Let's see what we need.


We're ready to cook.


Melt the butter and stir in the herbs and garlic; let cool.


Add the vegetables to the the bottom of the roasting pan. Place the rack on directly on top of the vegetables. Cut a piece of parchment paper to fully cover the rack; set aside.


Place a large piece of parchment paper on a work surface. Brush the top of the turkey with a little more than half of the butter mixture and season with salt and pepper. Place the turkey breast side down on the parchment-lined rack. Coat the remainder of the turkey, with the rest of the butter mixture; season with salt and pepper. Make sure the entire turkey should be coated with the butter. Place the turkey in a preheated 325-degree oven; roast for an hour.


Remove the turkey from the oven. I use two large spoons, placing one at each end of the turkey, to help me turn it over. After flipping the turkey, pull out the parchment paper and discard it.


Return the turkey to the oven and continue roasting until the thick part of the thigh registers 165 degrees. Remove the turkey from the oven and let it rest 15 minutes before carving. While it's resting, transfer it to a carving board or platter, and you can make an easy gravy.



Remove the rack from the roasting pan. Simmer the vegetable mixture while scraping the bottom of the pan with a wooden spoon. Pour in the stock and simmer for a couple of minutes. Slowly add the cornstarch mixture and simmer until the gravy thickens. Pour the gravy through a strainer directly into a medium saucepan. Discard the vegetables and adjust the seasoning of the gravy.


It's ready! Easy Turkey is delicious. No more unwanted attention at the table, this turkey is once again the star. It's great on its own and excellent with the Easy Gravy or any gravy of your choice,


Enjoy!


Easy Roast Turkey:


Turkey:

1 14 pound turkey

6 tablespoons butter, melted and cooled

3 tablespoons mix chopped fresh herbs, I like tarragon, rosemary, and sage

6 cloves garlic, minced

kosher salt

black pepper

2 carrots, cut into thick slices

3 stalks of celery, cut into thick slices

1 large onion, cut into large chunks


Easy Gravy:

  • 1/4 cup cornstarch mixed with 1/2 cup cold water

  • 3 cups of turkey or chicken stock


  • You will also need a roasting pan with a v-rack.

  • Melt the butter and stir in the herbs and garlic; let cool.

  • Add the vegetables to the the bottom of the roasting pan. Place the rack on directly on top of the vegetables. Cut a piece of parchment paper to fully cover the rack; set aside.

  • Place a large piece of parchment paper on a work surface. Brush the top of the turkey with a little more than half of the butter mixture and season with salt and pepper. Place the turkey breast side down on the parchment-lined rack. Coat the remainder of the turkey, with the rest of the butter mixture; season with salt and pepper. Make sure the entire turkey should be coated with the butter. Place the turkey in a preheated 325-degree oven; roast for an hour.

  • Remove the turkey from the oven. I use two large spoons, one placed at each end of the turkey, to help me turn it over. After flipping the turkey, pull out the parchment paper and discard it.

  • Return the turkey to the oven and continue roasting until the thick part of the thigh registers 165 degrees. Remove the turkey from the oven and let it rest 15 minutes before carving. While it's resting, transfer it to a carving board or platter, and you can make an easy gravy.

  • Remove the rack from the roasting pan. Simmer the vegetable mixture while scraping the bottom of the pan with a wooden spoon. Pour in the stock and simmer for a couple of minutes. Slowly add the cornstarch mixture and simmer until the gravy thickens. Pour the gravy through a strainer directly into a medium saucepan. Discard the vegetables and adjust the seasoning of the gravy.

  • Time-Saving Tip: Clean and thoroughly dry the turkey early in the day.


2018 Cranberry Walk