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.

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.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Easy High-Heat Roast Turkey with Gravy.