Thanksgiving Turkey and Gravy


  • 12 pound Turkey
  • Kosher salt
  • Sugar
  • Oil
  • Flour
  • Onion
  • Carrot
  • Parsley
  • Bay Leaves
  • White Wine


  1. Remove and save the giblets.
  2. 1-2 days before cooking the turkey, mix 4 Tbsp kosher salt and 4 Tsp sugar, separate the skin from the meat by moving your hand underneath the skin. Place salt/sugar mixture on the meat, and some in the cavity.
  3. Tuck wings under the dark meat, tie legs together with twine, put on a rack on a pan uncovered in a fridge for 24-48 hours to dry out the skin.
  4. 3 hours before serving, remove the turkey from the fridge.
  5. Pat dry, then make a paste with 1 Tsp baking powder and 1.5 Tsp oil, paint the paste on the outside layer of skin.
  6. Preheat the oven to 500º for 30 minutes, and put pizza stone on bottom rack, then roasting pan on top to preheat both.
  7. Make a tinfoil shield for the breast of the turkey, place on the turkey.
  8. Once the pan is preheated, put 2 Tsp oil in the pan, then put the turkey in the pan and in the oven. Set the oven to 425º for 45 minutes to start cooking the dark meat.
  9. Remove the tinfoil shield, then set the oven to 325º for around 45 minutes or until the breast are 165º and the thighs are 175º.
  10. Remove the turkey from the oven, set aside to rest for 45 minutes.
  11. To make the gravy, strain the drippings in a mesh strainer. Let the drippings sit for 10 minutes to allow the fat to rise.
  12. Use 3 Tbsp drippings fat in a pot over medium-high heat, add giblets to sear, then remove giblets and set aside.
  13. Set the pot to medium heat, add chopped onion, carrot, parsley, and bay leaves for 5-7 minutes.
  14. Add 1/2 to 1 cup of flour, stir or whisk to make roux. Slowly add in gravy juice (not the fat) and whisk.
  15. Add 3 1/4 cups water, whisk. Add 1/4 cup white wine. Add the giblets back in. Turn the heat to high, and simmer for 10 minutes.
  16. Season gravy to taste, strain, and serve with carved turkey.

Recipe from America’s Test Kitchen

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