Simple Roast Turkey

by Barbara Kafka
from Roasting: A Simple Art
(William Morrow, 1995)
Serves 10 to 15

Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn’t too heavy for me to handle. It usually gives lots of good leftovers and is generally available.—Barbara Kafka.

Here are more roasting tips from Barbara.

convert Ingredients
One 15-pound turkey, thawed, if necessary, and at room temperature, wing tips removed, reserving giblets and neck for gravy, and the liver for stuffing
Freshly ground black pepper, to taste
1 cup water, or turkey or chicken stock, homemade or canned
Basic giblet gravy, optional

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Method
1. Place oven rack on second level from bottom of oven. Heat oven to 500°F (260°C).

2. Rinse the turkey inside and out. Pat dry. Sprinkle the outside with pepper. If stuffing the bird, stuff both cavities, securing openings with long metal skewers. Lace them. Do not truss.

3. Put turkey in an 18 x 13 x 2-inch roasting pan, breast side up. Put it in the oven legs first. After 20 minutes, move the turkey around with a wooden spatula to keep from it from sticking. Roast until the leg joint near the backbone wiggles easily, about 2 hours. Remove the turkey to a large platter. Let sit 20 minutes before carving.

4. Pour off grease from roasting pan and put pan on top of the stove. Add water or stock. Bring to a boll while scraping bottom of pan vigorously with a wooden spoon, loosening all the crisp bits. These add intensity to the gravy. Let reduce by half. Serve jus on the side in a sauceboat or add to giblet gravy.

Recipe © 1995 Barbara Kafka. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.