Name: Extra-Moist Turkey with Pan Gravy
Cook time: 25 min
Total time: 3 hr
Yield: Makes 6 servings
Ingredients: 1 (11-to 12-pounds) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock; 1/2 medium onion; 1 bunch thyme; 5 tablespoons unsalted butter, melted, divided; 1 cup water; 2 cups hot turkey stock; 1/3 cup all-purpose flour; Melted unsalted butter if necessary; Reserved chopped giblets from stock (optional); Equipment: a small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-quart measuring cup or a fat separator; 1 a 24-inch piece of kitchen string; 1 a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; 1 a 2-quart measuring cup or a fat separator; Garnish: thyme sprigs

Black plate with roast turkey slices with gravy green beans and cranberries.

Extra-Moist Turkey with Pan GravyPhoto by Romulo Yanes

The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with lids simultaneously roast and braise the turkey, so it stays moist even as it cooks quickly. Simply uncover it at the end to crisp the skin. Ample pan juices add a fragrant richness to our easy gravy.

Recipe notes

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