Simple Roast Turkey

Leites Culinaria

Ready in: 150 minutes
Prep Time: 15 minutes
Cook Time: 135 minutes
Servings: 10
Gluten Free
Dairy Free
Whole 30

Ingredients

  • Freshly ground black pepper, to taste
    Produce
  • 1 cup water, or turkey or chicken stock, homemade or canned
    Canned and Jarred
  • Basic giblet gravy, optional
    Canned and Jarred
  • 1 15-pound turkey, thawed, if necessary, and at room temperature, wing tips removed, reserving giblets and neck for gravy, and the liver for stuffing
    Meat

Steps

  • Place oven rack on second level from bottom of oven.
  • Heat oven to 500°F (260°C). [Editor's Note: If you haven't scrubbed that volcanic-looking burnt-on apple pie filling from the floor of the oven yet, now would be a good time to do so.]
  • Rinse the turkey inside and out and pat it dry. Sprinkle the outside with pepper. If stuffing the bird, stuff both cavities, securing the openings with long metal skewers. Do not truss the turkey.
  • Place the turkey in an 18-by-13-by-2-inch roasting pan, breast side up. Put it in the oven legs first. After 20 minutes, wiggle the turkey around with a sturdy spatula to keep from it from sticking to the pan. Roast until the leg joint near the backbone wiggles easily, about 2 hours.
  • Remove the turkey to a large platter.
  • Let sit 20 minutes before carving.
  • Pour off the excess fat from the juices in the roasting pan so you are left with just a slick of pan juices.
  • Place the pan on top of the stove, setting it over 2 burners, if necessary.
  • Add the water or stock and bring to a boll while scraping the bottom of the pan vigorously with a wooden spoon, loosening all the crisp burnt-on bits, which will add intensity to the gravy.
  • Let reduce by half.
  • Serve the jus on the side in a sauce-boat or add it to a giblet gravy.Here are more roasting tips from Barbara.

Nutrition

  • Calories: 713.29  cal  (35.66%)
  • Fat: 27.77  g  (42.73%)
  • Saturated Fat: 7.16  g  (44.77%)
  • Carbohydrates: 5.39  g  (1.8%)
  • Sugar: 3.81  g  (4.24%)
  • Cholesterol: 348.61  mg  (116.2%)
  • Sodium: 582.92  mg  (25.34%)
  • Protein: 105.9  g  (211.79%)
  • Vitamin B3: 37.97  mg  (189.87%)
  • Vitamin B6: 3.13  mg  (156.25%)
  • Selenium: 103.5  µg  (147.85%)
  • Vitamin C: 95.18  mg  (115.38%)
  • Vitamin B12: 5.89  µg  (98.23%)
  • Phosphorus: 909.88  mg  (90.99%)
  • Zinc: 8.82  mg  (58.79%)
  • Vitamin B2: 0.98  mg  (57.5%)
  • Vitamin A: 2603.84  IU  (52.08%)
  • Vitamin B5: 4.15  mg  (41.54%)
  • Potassium: 1264.48  mg  (36.13%)
  • Magnesium: 130.67  mg  (32.67%)
  • Iron: 4.53  mg  (25.14%)
  • Copper: 0.4  mg  (19.88%)
  • Vitamin B1: 0.28  mg  (18.7%)
  • Folate: 69.29  µg  (17.32%)
  • Vitamin E: 1.62  mg  (10.79%)
  • Vitamin D: 1.45  µg  (9.66%)
  • Manganese: 0.14  mg  (7.07%)
  • Fiber: 1.56  g  (6.26%)
  • Calcium: 59.07  mg  (5.91%)
  • Vitamin K: 3.7  µg  (3.52%)

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