The food lab better home cooking through science ( PDFDrive ) 751

Koshersaltandfreshlygroundblackpepper
6cupshomemadeorlow-sodiumcannedchickenor
turkeystock
2bayleaves
3tablespoonsunsaltedbutter
¼cupall-purposeflour
1. Adjust an oven rack to the middle position and preheat
theovento450°F.Linearimmedbakingsheetorbroiler
panwithaluminumfoil.Scattertwo-thirdsoftheonions,
carrots,celery,andthymesprigsacrossthebottomofthe
pan.Placeawirerackorslottedbroilerrackontopofthe
vegetables.
2.Pattheturkeydrywithpapertowels.Loosentheturkey
skin from the breasts (seehere). Rub the turkey all over
and under the skin with 1 tablespoon of the oil. Season
liberally all over with salt and black pepper (go easy on
the salt if the bird was dry-brined). Tuck the wing tips
underthebird.Placetheturkeyontherack,arrangingso
that it does not overhang the edges, and press down on
thebreastbonetoflattenthebreastsslightly.
3.Roast,rotatingthepanoccasionally,untilaninstant-read
thermometer inserted into the deepest part of the breast
registers 150°F and the thighs register at least 165°F,
about 80 minutes. If the vegetables start to burn or
smoke,add1cupwatertotheroastingpan.
4. While the turkey roasts, make the gravy: Roughly chop
the neck, backbone, and giblets. Heat the remaining 1
tablespoonoilina3-quartsaucepanoverhighheatuntil
shimmering. Add the chopped turkey parts and cook,

stirring occasionally, until lightly browned, about 5
minutes. Add the remaining onions, carrots, and celery
and cook, stirring occasionally, until the vegetables start
to soften and brown in spots, another 5 minutes or so.
Add the stock, the remaining thyme, and the bay leaves
and bring to a boil, then reduce to a bare simmer and
cookfor45minutes.Strainthestockthroughafinemesh
strainer into a 2-quart liquid measuring cup or a bowl;
discard the solids. Skim off any fat from the surface of
thestock.
5.Meltthebutterina2-quartsaucepanovermedium-high
heat. Add the flour and cook, stirring constantly, until
golden brown, about 3 minutes. Whisking constantly,
add the stock in a thin, steady stream until it is all
incorporated. Bring to a boil, then reduce to a simmer
and cook until reduced to about 4 cups, about 20
minutes.Seasontotastewithsaltandpepper,cover,and
keepwarm.
6. When the turkey is cooked, remove from the oven and
transfer the rack to a rimmed baking sheet. Tent the
turkey with aluminum foil and allow to rest at room
temperaturefor20minutesbeforecarving.
7.Carefullypouranycollectedjuicesfromtheroastingpan
through a fine-mesh strainer into a liquid measuring cup
orabowl.Skimoffthefatanddiscard.Whiskthejuices
intothegravy.
8.Carvetheturkeyandservewiththegravy.