Extra-Moist Turkey with Pan Gravy

Ingredients for Extra-Moist Turkey with Pan Gravy

• 1 (11-to 12-pounds) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock

• 1/2 medium onion

• 1 bunch thyme

• 5 tablespoons unsalted butter, melted, divided

• 240ml water

• 475ml hot turkey stock

• 80ml plain flour

• Melted unsalted butter if necessary

• Reserved chopped giblets from stock (optional)

• Equipment: a small metal skewer

• a 24-inch piece of kitchen string

• a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil

• en 2-liters måttkopp eller en fettavskiljare

• 1 a 24-inch piece of kitchen string

• 1 a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil

• 1 till 2-liters måttkopp eller en fettavskiljare

• Garnish: thyme sprigs

Preheat oven to 204°C with rack in lower third.

Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Centre kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 60ml melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.

Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 77°C, 30 minutes to 1 hour.

Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 82°C).

Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.

Whisk together flour and 40g reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.

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