Two-Hour Turkey and Gravy

The trick to having a turkey ready in two hours is to use a hot oven and a small turkey. I learned this recipe originally from Julia Child, but I've changed it along the way. The turkey should be no more than 14 pounds. If the roasting pan is more than 2 inches larger than the turkey, the juices may burn. (If you use a larger pan, add a little broth to the pan as needed.) Always remove any bags or parts from the large and small cavities before cooking, and start with a clean oven to avoid excess smoking.

Because I make my turkey broth months ahead of time and freeze it, I can use that for the bird and the gracious amount of gravy. After Thanksgiving, I make another broth or stock from the turkey bones, leftover skin, and parts. I even add any leftover gravy, and freeze that whole stock for yet another turkey.