Roasted turkey

Roasted turkey has been a staple of Thanksgiving dinners - and a subject of Thanksgiving arguments - for generations. It's been said that "turkey day" is the day Americans pretend that turkey is as good as chicken - but with the right recipe, that argument can be put to rest.

Ingredients

• 1 (12- to 20-pound) whole turkey

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Vegetable oil, as needed

• 1 large lemon, quartered

• 1 large onion, quartered

• 3 to 4 sprigs fresh thyme

• 3 to 4 sprigs fresh rosemary

• 2 cups chicken stock, or turkey stock

For The Gravy

• Reserved turkey drippings, chicken broth, or turkey broth, about 3 cups

• 5 tablespoons all purpose flour

• 5 tablespoons (2 1/2 ounces) unsalted butter, melted

• Kosher salt, to taste

• 1/4 teaspoon freshly ground black pepper, or to taste

Steps to Make It

Thaw and Prep the Turkey

1. Gather the ingredients.

2. If the turkey is frozen, leave it in its wrapping and place it in a pan. Place it in the refrigerator and allow about 24 hours for every 4 to 5 pounds of turkey.

3. When the turkey is fully defrosted, remove the wrapping and place the turkey on a rimmed baking sheet or tray—don't rinse it. Remove the giblets and neck from the turkey cavity. If you plan to use the giblets and neck to make giblet gravy or stock, refrigerate or freeze them in a food storage bag or covered container. Otherwise, throw them away.

4. Pat the turkey with paper towels to dry. If the turkey came in contact with any other surfaces, wash them thoroughly with soap and water.

5. Place a rack in a roasting pan that is large enough for your turkey. Place the turkey on the rack and tuck the wing tips under the bird.

6. Preheat the oven to 325 F.

Roast the Turkey

1. Place the turkey in the oven and roast until the skin is golden brown, about 15 minutes per pound. If the turkey appears to be over-browning, tent it with a sheet of heavy-duty foil. Use a food thermometer inserted into the thigh to check the temperature—it should register 175 F in the thigh and at least 160 F in the breast. Start checking and temping the turkey about half an hour before you expect it to be done.

2. Let the turkey rest for 20 to 30 minutes while you make the gravy.

Make the Gravy

1. Gather the ingredients for the gravy.

2. Strain the pan drippings; discard the solids and reserve 3 cups. Set aside. If you don't have 3 cups of drippings, add some chicken or turkey broth to make 3 cups.

3. In a medium saucepan over medium heat, melt 5 tablespoons of butter. Whisk in 5 tablespoons of flour and cook, stirring, for 2 minutes.

4. Gradually whisk in the reserved pan drippings. Bring the gravy to a simmer and continue cooking, constantly whisking, until thickened, about 5 minutes—season to taste with salt and pepper.