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High-Heat Roast Turkey

Yield 12 servings (serving size: 6 ounces turkey and 1/4 cup gravy)

Ingredients

  • 1 (12-pound) fresh turkey
  • 2 cups chopped onion (about 1 medium)
  • 1/2 cup chopped carrot (about 1 medium)
  • 1/2 cup chopped celery (about 1 stalk)
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 cups water
  • 3 cups Make-Ahead Gravy

Nutrition Information

  • calories 377
  • caloriesfromfat 20 %
  • fat 8.4 g
  • satfat 3.2 g
  • monofat 2 g
  • polyfat 2 g
  • protein 67.6 g
  • carbohydrate 3.4 g
  • fiber 0.5 g
  • cholesterol 228 mg
  • iron 4.7 mg
  • sodium 421 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove and discard giblets and neck from turkey. Trim excess fat. Combine onion, carrot, celery, rosemary, sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Stuff body cavity with onion mixture. Tie legs together with kitchen string. Lift wing tips up and over back; tuck under turkey. Sprinkle turkey with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place turkey, breast side up, on a roasting rack in a roasting pan; pour 2 cups water into pan.

  3. Bake at 450° for 1 hour and 30 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Remove turkey from oven; let stand at least 30 minutes before carving. Discard onion mixture and skin.

  4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.

  5. Place the roasting pan over two burners on medium heat. Add the drippings and Make-Ahead Gravy, scraping the pan to loosen browned bits. Reduce heat to medium-low; cook until gravy mixture is reduced to 3 cups, stirring occasionally (about 5 minutes).