Lucy Waverman's Ultimate Roast Turkey

Preheat the oven to 400°F. High heat roasting gives a more juicy, tender, crisp-skinned bird. Proper timing, though, is essential.



a roasting rack

a whole turkey
stuffed if you wish
and trussed

Bring the bird to room temperature, stuff if you wish, and truss.
Trussing helps the turkey roast more evenly by protecting the breast. It also preserves the shape after cooking and keeps the stuffing from falling out.
Place on a rack over a roasting pan.
By roasting on a rack you enable the air to circulate, cooking the underside as well as the breast.
Rub the skin with butter, salt and pepper.
Roast for 15 minutes per pound for the first 10 pounds and 7 minutes per pound for each pound over ten. For stuffing, add an extra pound.
For example, an unstuffed 14 lb turkey will require 178 minutes or about 3 hours:
[10 x 15 = 150 minutes, plus 4 x 7 = 28 minutes]

Baste with the pan drippings every half hour if you remember.
cheesecloth, or parchment paper
if necessary
If the skin is becoming too brown, brush butter or pan drippings on cheesecloth or parchment paper and lay over the skin for the last hour. Never cover with foil--you get a steamed bird.
It is important to let the turkey rest on the carving board for about 20 minutes before carving. This allows the juices to retract back into the meat, making carving easier. It also gives you time to finish the gravy and get organized.

with Last Minute Gravy

1/4 cup turkey drippings
1/4 cup flour
4 cups turkey or chicken stock
2 Tbsp tomato paste
2 Tbsp red currant jelly
salt and pepper to taste
Set roasting pan with drippings over medium heat. Stir in flour and cook until flour turns a pale gold.
Pour in stock and tomato paste. Stir until boiling.
Reduce heat and simmer for 5 minutes, then stir in jelly. Simmer another few minutes to combine flavours. Season well with salt and pepper.
source: The Toronto Star 'Fifth Column', Domestic Science by Lucy Waverman