UNSTUFFED ROAST TURKEY
SERVES 10 to 12

2 cups kosher salt or 1 cup table salt

1 turkey (12 to 15 pounds gross weight), rinsed thoroughly; giblets,
neck, and tailpiece removed and reserved to make gravy

3 medium onions, chopped coarse

2 medium carrots, chopped coarse

2 celery stalks, chopped coarse

6 thyme sprigs

3 tablespoons unsalted butter, melted

1. Dissolve salt in 2 gallons of cold water in large (at least
6-gallon) stockpot or clean bucket. Add turkey and refrigerate or
set in very cool spot (between 30 and 40 degrees) 8 to 12 hours.
(Click here for quick brining.)

2. Remove turkey from salt water and rinse both cavities and skin
under cool running water for several minutes to remove salt. Pat dry
inside and out with paper towels. Adjust oven rack to lowest
position and heat oven to 400 degrees. Toss one-third of onion,
carrot, celery, and thyme with 1 tablespoon of melted butter and
place this mixture in body cavity. Bring turkey legs together and
perform a simple truss. (Click here for trussing instructions.)

3. Scatter remaining vegetables and thyme over shallow roasting pan.
Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire
breast side of turkey with half of remaining butter, then place
turkey, breast-side down, on V-rack. Brush entire back of turkey
with remaining butter.

4. Roast for 45 minutes. Remove pan from oven (close oven door);
baste. With wad of paper toweling in each hand, turn turkey, with
one leg/thigh-side up. If liquid in pan has totally evaporated, add
additional 1/2 cup water. Return turkey to oven and roast for 15
minutes. Remove turkey from oven again, baste, and again use paper
toweling to turn other leg/thigh-side up; roast for another 15
minutes. Remove turkey from oven for final time and turn it
breast-side up; roast until breast registers about 165 degrees and
thigh registers 170 to 180 degrees on an instant-read thermometer,
30 to 45 minutes. Remove turkey from pan, tent loosely with foil,
and let rest 20 to 30 minutes. Carve and serve with gravy.

VARIATIONS:
Large Unstuffed Roast Turkey
Serves 18-20

Smaller turkeys cook faster and are generally more tender, but
sometimes you need a bigger bird for a large holiday crowd. By
tinkering with our original recipe, we were able to produce a
beautiful large turkey without sacrificing juiciness and flavor.
When roasting a large turkey, it's not necessary to roast the bird
on each side.

Follow recipe for Unstuffed Roast Turkey, roasting 18- to 20-pound
turkey breast-side down in 350 degree oven for 1 hour. Then turn
breast-side up and roast for 2 1/2 hours at 250 degrees. Increase
oven temperature to 400 degrees and roast 1 1/4 to 1 1/2 hours,
until done.

When is the turkey done?
Here's what you want an instant-read thermometer to register:
Breast: 165 degrees
Thigh: 170-180 degrees
Stuffing: 165 degrees

Because the thigh requires the highest internal temperature, it's
usually the last part of the turkey to be done. Therefore, it's
important to know where, exactly, to insert your instant-read
thermometer in order to get a good reading.

How do I make giblet gravy?

GIBLET PAN GRAVY

The gravy is easily made in stages. Complete step 1 while the turkey
is brining. Continue with step 2 once the bird is in the oven. Start
step 3 once the bird has been removed from the oven and is resting
on a carving board. If you prefer not to eat the giblets, you can
discard them after you strain the broth at the end of step 1.

1 tablespoon vegetable oil

Reserved turkey giblets (except liver), neck, and tailpiece

1 onion, unpeeled and chopped

1 1/2 quarts turkey or chicken stock or 1 quart low-sodium canned
chicken broth plus 2 cups water

2 thyme springs

8 parsley stems

3 tablespoons unsalted butter

1/4 cup flour

1 cup dry white wine

Salt and ground black pepper

1. Heat oil in soup kettle; add giblets, neck, and tail; saute until
golden and fragrant, about 5 minutes. Add onion; continue to saute
until softened, 3 to 4 minutes longer. Reduce heat to low; cover and
cook until turkey and onion release their juices, about 20 minutes.
Add stock and herbs, bring to boil, then adjust heat to low. Simmer,
skimming any scum that rises to surface, until broth is rich and
flavorful, about 30 minutes longer. Strain broth (you should have
about 5 cups), reserving neck, heart, and gizzard. When cool enough
to handle, shred neck meat, remove gristle from gizzard, then dice
reserved heart and gizzard. Refrigerate giblets and broth until
ready to use.

2. While turkey is roasting, return reserved turkey broth to simmer.
Heat butter in large heavy-bottomed saucepan over medium-low heat.
Whisk in flour. Cook slowly, stirring constantly, until nutty brown
and fragrant, 10 to 15 minutes. Whisk in all but 1 cup of hot broth
into roux. Bring to boil, then continue to simmer, stirring
occasionally, until gravy is lightly thickened and very flavorful,
about 30 minutes longer. Set aside until turkey is done.

3. After roasted turkey has been transferred to carving board to
rest, spoon out and discard as much fat as possible from roasting
pan, leaving caramelized herbs and vegetables. Return gravy in large
saucepan to simmer. Place roasting pan over two burners on
medium-high heat. Add wine to roasting pan with caramelized
vegetables; scrape up browned bits with wooden spoon and boil until
reduced by half, about 5 minutes. Add remaining 1 cup broth, then
strain deglazed pan juices into gravy, pressing as much juice as
possible out of vegetables. Stir diced giblets and shredded meat
into gravy; return to boil. Adjust seasonings with salt and pepper.
Serve with turkey.

How do I make gravy without giblets?

In our recipe for Giblet Pan Gravy, we use the giblets to make a
stock that is the base of the gravy, then we dice the heart and
gizzard, shread the neck meat, and add all this to the finished
gravy. If you prefer, simply omit this step, but still use the
giblets to make the stock at the beginning.

How long should the turkey rest before I serve it?

After roasting, tent the turkey loosely with foil and let it rest 20
to 30 minutes so that the juices redistribute throught the turkey.

How to make cornbread dressing from Cook's Illustrated

Standard Methods for Cooking a Turkey

Standard cooking time for turkey under 16 pounds--15 minutes per pound

Standard cooking time for turkey over 16 pounds--12 minutes per pound

For a moist turkey, baste every 15-20 minutes with drippings or basting sauces.

If using a meat thermometer, insert it in the center of the thigh muscle, not touching the bone.

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