Old-Fashioned Roast Turkey and Gravy

by the Editors at America’s Test Kitchen
from The Best of America’s Test Kitchen 2010
(America’s Test Kitchen, 2009)
Serves 10 to 12

This is the original, old-fashioned turkey. You’ll need one 2-yard package of cheesecloth for this recipe. Because we layer the turkey with salt pork, we prefer to use a natural turkey here; self-basting turkeys may become too salty. If using a self-basting turkey, use all water in the gravy rather than a combination of water and broth. Make sure to start the gravy as soon as the turkey goes into the oven.—Editors at America’s Test Kitchen

convert Ingredients
For the turkey
1 package cheesecloth (see note)
4 cups cold water
1 (12 to 14-pound) turkey, neck and giblets reserved
1 pound salt pork, cut into 1/4-inch-thick slices

For the gravy
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 onion, chopped medium (about 1 cup)
5 cups water
2 cups low-sodium chicken broth (see note)
4 sprigs fresh thyme
1 bay leaf
6 tablespoons unbleached all-purpose flour
Salt and pepper

Want it? Click it.

Method
Roast the turkey
1. Adjust an oven rack to the lowest position and heat the oven to 350°F (175°C). Remove the cheesecloth from the package and fold into an 18-inch square. Place the cheesecloth in a large bowl and cover with the water. Tuck the wings behind the back and arrange the turkey, breast-side up, on a V-rack set inside a roasting pan. Prick the skin of the breast and legs of the turkey all over with a fork, cover the breast and legs of the turkey with the salt pork, top with the soaked cheesecloth (pouring any remaining water into the roasting pan), and cover the cheesecloth completely with heavy-duty aluminum foil.

2. Roast the turkey until the thickest part of the breast registers 140°F (60°C) on an instant-read thermometer, 2 1/2 to 3 hours. Remove the foil, cheesecloth, and salt pork and discard. Increase the oven temperature to 425°F (220°C). Continue to roast until the thickest part of the breast registers 160 to 165°(71°C) longer. Transfer the turkey to a cutting board and let rest for 30 minutes.

Make the gravy
1. While the turkey is roasting, heat the oil in a large saucepan over medium-high heat until shimmering. Cook the turkey neck and giblets until browned, about 5 minutes. Add the onion and cook until softened, 5 to 7 minutes. Stir in the water, broth, thyme, and bay leaf and bring to a boil. Reduce the heat to low and simmer until reduced by half, about 3 hours. Strain the stock into a large measuring cup (you should have about 3 1/2 cups), reserving the giblets if desired.

2. Carefully strain the contents of the roasting pan into a fat separator. Let the liquid settle so that the fat separates, then skim, reserving 1/4 cup of the fat. Pour the defatted pan juices into the measuring cup with the giblet stock to yield 4 cups stock.

3. Heat the reserved fat in an empty saucepan over medium heat until shimmering. Stir in the flour and cook until honey-colored and fragrant, about 4 minutes. Slowly whisk in the giblet stock and bring to a boil. Reduce the heat to medium-low and simmer the gravy until slightly thickened, about 5 minutes. Chop the giblets and add to the gravy, if desired, and season with salt and pepper to taste. Carve the turkey and serve with the gravy.

Recipe © 2009 by the Editors at America’s Test Kitchen. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.