I got some good info from the youtube video but I like to roast upside down (dark meat up) then flip the turkey. With a 10-12 pound turkey flipping is easy just by taking a few paper towels. To get the skin crispy and help tenderize the meat I do like to pull the skin off and put some salt and sugar under the skin. Ordering a turkey and picking up on Tuesday allows about 2 days of putting in the fridge uncovered and making sure the turkey is ready.
video on youtube
carving video
link https://www.americastestkitchen.com/recipes/9243-easier-roast-turkey-and-gravy
Ingredients
- 10-12 pound turkey
- 2T salt
- 2t sugar
- T vegetable oil
- 1 small onion chopped
- 1 chopped carrot
- 5 sprigs parsley
- 2 bay leaves
- 5T flour
- 3 1/4c water
- 1/4c white wine
Steps
turkey
- remove giblets and neck from turkey
- separate skin from breasts and legs
- mix 2T salt and 2T sugar
- pull skin from breasts and legs, spread salt/sugar under breasts and legs
- tuck wings under, put in fridge uncovered for 1-2 days
- take out of fridge an hour before 1pm, pat dry, flip bird back up
- preheat oven to 450, add oil to bottom
- roast for 40m
- remove turkey flip so turkey is breast up
- reduce heat to 350
- roast 60-90m, check breast 165F and thigh 175F
- cover turkey with foil move to sheet pan
- scrape stuff off bottom, strain with strainer
- separate fat from dripping, let sit 10m
gravy
- scrape dripping from roasting pan, strain solids
- let sit dripping and remove fat
- add oil and fat in saute pan
- saute neck and giblets, brown 10-12m
- add onion, parsley, bay leaves, carrot
- cook 5-7 minutes until softened
- add 5T flour
- add giblets and neck back, heat for 10m
- season salt/pepper
- remove neck, pass through strainer
