Roast Turkey Recipe

Preheat and prep

Preheat oven to 180°C (350°F). Remove turkey from refrigerator 1 hour before roasting to come closer to room temperature. Pat the turkey thoroughly dry inside and out with paper towels. Remove any giblets from the cavity and reserve for stock or discard.

Season and stuff cavity

In a small bowl, combine softened butter, 1 tbs kosher salt, 1 tsp black pepper, and half the chopped thyme, rosemary and sage (finely chop herbs if desired). Gently loosen the skin over the breast by sliding hands between skin and meat and spread about two-thirds of the herb butter under the skin over the breast and thighs. Rub remaining butter over the skin. Season the cavity with remaining salt and pepper and place lemon halves, quartered onion, and smashed garlic cloves inside the cavity along with the remaining thyme, rosemary and sage sprigs.

Truss and oil

Tuck wings under the bird and tie the legs together with kitchen twine to promote even cooking. Brush the skin lightly with olive oil and sprinkle with the remaining 1 tsp black pepper.

Place the chopped carrots, celery and onion in a large roasting pan to form a rack and flavor the drippings. Pour 500 ml water into the pan (this prevents burning and creates steam). Set a rack in the pan and position the turkey breast-side up on the rack.

Insert an oven-safe meat thermometer into the thickest part of the thigh, avoiding bone. Roast in the preheated oven. General guideline: roast for about 13–15 minutes per 450 g (1 lb) of turkey. For example, a 4–5 kg turkey will require approximately 2.5–3.5 hours. Start checking temperature about 30 minutes before expected finish time.

During roasting, baste the turkey with pan juices once every 30–40 minutes for the first two hours. If the skin is browning too quickly, loosely tent with foil. Continue roasting until the thermometer reads 74°C (165°F) in the thickest part of the thigh and 70–72°C (158–162°F) in the thickest part of the breast.

When done, remove turkey from oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes before carving (this allows juices to redistribute). Reserve pan drippings and vegetables for the gravy.

Carefully pour pan drippings through a fine-mesh sieve into a fat separator or bowl. Let sit briefly so fat rises to top. Spoon off and reserve 2–3 tablespoons of the fat (or use butter if preferred). Measure out about 400–500 ml of the strained juices/stock (add turkey or chicken stock to reach 500 ml if needed).

Place roasting pan over two burners on medium heat (or a saucepan) and sprinkle the flour into the reserved fat. Cook, stirring constantly, for 1–2 minutes to form a roux and remove raw flour taste.

Slowly whisk in the warm strained pan juices and stock, scraping up any browned bits from the pan. Bring to a gentle simmer and whisk until thickened, about 3–5 minutes. If gravy becomes too thick, add small amounts of water or stock to reach desired consistency.

Season to taste with salt and pepper. Strain again if you want a very smooth gravy. Keep warm until serving.

In a medium saucepan combine 125 ml water, granulated sugar and orange juice. Bring to a boil over medium heat, stirring to dissolve sugar.

Add the cranberries and orange zest. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until cranberries burst and the mixture thickens, about 10–12 minutes.

Stir in ground cinnamon, taste and adjust sugar if needed. Remove from heat and let cool to room temperature; sauce will thicken further as it cools. Transfer to a serving bowl and chill if making ahead.

After the turkey has rested, remove twine and transfer to a carving board. Carve the legs and thighs first, then slice the breast meat against the grain. Arrange on a platter.

Serve turkey with warm gravy and cranberry sauce on the side.