Easy High-Heat Roast Turkey with Gravy
This post may contain affiliate links. Read my full disclosure policy. Ideal for turkeys under 14 pounds, the high-heat method guarantees a juicy and crisp-skinned turkey. The high-heat roasting method is one of my favorite ways to cook a turkey. The prep time is minimal, the cooking time is short, and the turkey emerges from the oven juicy and crisp-skinned. The only drawback is that the high heat can cause a little smoke in the kitchen, so be sure your oven is spotless prior to cooking — and while the bird roasts, turn on your exhaust fan and crack a window. This cooking method only works for turkeys under 14 pounds. For larger birds, I recommend this dry-brined turkey recipe. For Thanksgiving, I typically make one roast turkey along with a rolled stuffed turkey breast (a make-ahead family favorite) so we have variety and plenty of leftovers. Finally, if you’re a turkey novice or cooking a turkey feels intimidating, check out my best turkey advice; it will make you feel better! What you’ll need to make roast turkey with Gravy How to make roast turkey with Gravy To begin, remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan.) Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. Pull the wings away from the body, then firmly twist them to push the wing tips under the bird. Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity.) Insert a digital leave-in meat thermometer near the center of the breast through thickest part until the tip touches the bone. Turn on your exhaust fan and crack a kitchen window. Place the turkey in the oven and roast, without basting, until the thermometer reaches 160°F, 1 to 1-1/2 hours. Halfway through roasting time, rotate the pan in the oven to assure even cooking and browning. (If at any point your kitchen gets unbearably smoky or the fat is spitting, pour a cup of tepid water in the roasting pan. Just keep in mind that liquid will create steam, which prevents the skin from getting as crispy.) Remove the pan from the oven. Using oven mitts that you don’t mind getting dirty, carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle. How To Make Gravy While the turkey rests, make the gravy: Place the roasting pan over a burner on your stove. (Be careful handling the pan, as the handles will be hot.) Skim away any excess fat or solids that have accumulated in the pan. Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside. In a medium saucepan, melt the butter over medium-low heat. Add the onions. Cook until very soft and translucent, about 15 minutes. Do not brown. Add the flour. Whisk and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey dripping-chicken broth mixture and Cognac and cook, uncovered, stirring occasionally, for about 5 minutes until thickened. Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary. Transfer to a gravy bowl. Carve the turkey and serve with the gravy on the side. You may also like Rolled Turkey Breast with Sausage and Herb Stuffing Fresh Orange Cranberry Sauce Brussels Sprouts Gratin Rolled Turkey Breast with Sausage and Herb Stuffing Fresh Orange Cranberry Sauce Brussels Sprouts Gratin RecipeComments (214)Add Comment Recipe Comments (214) Add Comment Ingredients 1 fresh turkey (11 to 14 lbs) 1 tablespoon olive oil 1½ tablespoons kosher salt 1 teaspoon freshly ground black pepper 2¼ cups chicken broth 8 tablespoons (1 stick) unsalted butter 1½ cups finely chopped yellow onion, from 1 large yellow onion ¼ cup all-purpose flour 2 tablespoons Cognac or brandy 1 tablespoon heavy cream, optional 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary, or parsley) 1 fresh turkey (11 to 14 lbs) 1 tablespoon olive oil 1½ tablespoons kosher salt 1 teaspoon freshly ground black pepper 2¼ cups chicken broth 8 tablespoons (1 stick) unsalted butter 1½ cups finely chopped yellow onion, from 1 large yellow onion ¼ cup all-purpose flour 2 tablespoons Cognac or brandy 1 tablespoon heavy cream, optional 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary, or parsley) You Will Need: 13 x 16 x 3-inch heavy stainless-steel roasting pan V-shaped roasting rack Leave-in digital meat thermometer, like this one 13 x 16 x 3-inch heavy stainless-steel roasting pan V-shaped roasting rack Leave-in digital meat thermometer, like this one Instructions Before cooking, be sure that your oven is VERY clean to prevent smoking. Preheat the oven to 450°F and set an oven rack in the lowest position. Remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse the turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan.) Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. Pull the wings away from the body, then firmly twist them to push the wing tips under the bird. Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity.) Insert a digital leave-in meat thermometer near the center of the breast through the thickest part until the tip touches the bone. Turn on your exhaust fan and crack a kitchen window. Place the turkey in the oven and roast, without basting, until the thermometer reaches 160°F, 1 to 1½ hours. If your oven has hot spots, rotate the pan halfway through cooking to assure even browning. (If at any point your kitchen gets unbearably smoky or the fat is spitting, pour a cup of tepid water in the roasting pan. Just keep in mind that the liquid will create steam in the oven, so the skin won't be quite as crispy.) Remove the pan from the oven. Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle. While the turkey rests, make the gravy: Place the roasting pan on a burner on your stove. (Be very careful handling the pan; it's easy to forget that it's hot.) Skim away any excess fat or solids that have accumulated in the pan. Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside. In a medium sauce pan, melt the butter over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes. Do not brown. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey dripping-chicken broth mixture and Cognac and cook, uncovered, stirring occasionally, for about 5 minutes or until thickened. Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary. Transfer to a gravy bowl. Carve the turkey and serve with the gravy on the side. Note: Nutritional information is based on an 11-pound turkey with 10 servings. Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving platter. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop. Before cooking, be sure that your oven is VERY clean to prevent smoking. Preheat the oven to 450°F and set an oven rack in the lowest position. Remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse the turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan.) Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. Pull the wings away from the body, then firmly twist them to push the wing tips under the bird. Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity.) Insert a digital leave-in meat thermometer near the center of the breast through the thickest part until the tip touches the bone. Turn on your exhaust fan and crack a kitchen window. Place the turkey in the oven and roast, without basting, until the thermometer reaches 160°F, 1 to 1½ hours. If your oven has hot spots, rotate the pan halfway through cooking to assure even browning. (If at any point your kitchen gets unbearably smoky or the fat is spitting, pour a cup of tepid water in the roasting pan. Just keep in mind that the liquid will create steam in the oven, so the skin won't be quite as crispy.) Remove the pan from the oven. Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle. While the turkey rests, make the gravy: Place the roasting pan on a burner on your stove. (Be very careful handling the pan; it's easy to forget that it's hot.) Skim away any excess fat or solids that have accumulated in the pan. Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside. In a medium sauce pan, melt the butter over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes. Do not brown. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey dripping-chicken broth mixture and Cognac and cook, uncovered, stirring occasionally, for about 5 minutes or until thickened. Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary. Transfer to a gravy bowl. Carve the turkey and serve with the gravy on the side. Note: Nutritional information is based on an 11-pound turkey with 10 servings. Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving platter. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop. Pair with Nutrition Information Powered by Per serving (8 servings) Calories: 859 Fat: 39 g Saturated fat: 13 g Carbohydrates: 7 g Sugar: 2 g Fiber: 1 g Protein: 110 g Sodium: 1,386 mg Cholesterol: 385 mg Per serving (8 servings) Calories: 859 Fat: 39 g Saturated fat: 13 g Carbohydrates: 7 g Sugar: 2 g Fiber: 1 g Protein: 110 g Sodium: 1,386 mg Cholesterol: 385 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerHolidaysMake-AheadTurkeyAmerican Dinner Holidays Make-Ahead Turkey American