Easier Roast Turkey and Gravy
No flipping. No long-simmered gravy. For fuss-free turkey and a richly flavored gravy, we borrowed an unexpected tool from pizza making.
Keywords
- Main Courses
- US & Canada
- Turkey
- Poultry
- Roasts
- ATK Staff Pick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Pizza stone
- Roasting pan
- Cooling rack
- Instant-read thermometer
- Fat separator
- Butcher's twine
- Fine-mesh sieve
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Aluminum foil
- Paper towel
- Spatula
- Cutting board
- Chef's knife
- Wooden spoon
- Saucepan
- Whisk
- Plate
- Serving bowl
- Serving platter
Ingredients
- Kosher salt
- pepper
- 4 teaspoons sugar
- 1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy
- 2 1/2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1 small onion, chopped fine
- 1 carrot, sliced thin
- 5 sprigs fresh parsley
- 2 bay leaves
- 5 tablespoons all-purpose flour
- 3 1/4 cups water
- 1/4 cup dry white wine
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