Roast Turkey

Instructions

• 1Remove and discard the giblets and neck. Rinse under cold water and dry, inside and out, with paper towels. Allow to come to room temperature for about 1 hour.
• 2Combine the salt and pepper and liberally season the turkey, inside and out. Stuff the cavity with the onion, garlic, lemon and thyme to help infuse the flavor. Other herbs can be substituted.
• 3Tuck the wings under the back and tie the legs together.
• 4Insert the wire rack into position 8.
• 5Place the broiling rack in a 13-inch roasting pan. Place the turkey on the rack, breast side up and brush with the melted butter. This will help color and crisp the skin.
• 6Once preheated, place the turkey in the oven and start the timer. When the Rotate Remind signals, rotate the pan. Continue cooking until a meat thermometer inserted into the thickest part of the breast reads 150°F, and the thickest part of the thigh reads 165°F.
• 7Remove the turkey from the oven and cover loosely with foil. Allow it to rest for 30 minutes before carving so the residual heat continues to cook it.
• 8Transfer the turkey to a serving platter. Strain the pan juices into a jug and skim off the fat, 1¼ cups (300ml) is needed to make the gravy, if more liquid is needed add chicken stock or water.
• 9Melt the butter in a saucepan over medium heat. Add the flour and stir until smooth and bubbling. Add the pan juices and cook stirring until the gravy boils and thickens slightly. Reduce the heat to medium-low and cook, for 1 minute. Stir in the thyme.
• 10Carve the turkey and serve with the gravy.