Roast Turkey
1 10 to 12 lb turkey
Stuffing
2 tbsp olive oil
2 tsp chili powder
Kosher salt
Freshly ground black pepper
Heat oven to 325F. Remove the giblets and neck from the turkey’s cavity. Put the stuffing into the bird’s center and neck cavities; do not pack. Spoon any extra stuffing into a lightly greased casserole; cover and refrigerate. Tuck the turkey’s wings under the back to secure the neck flap. Tie the legs together. Rub the turkey with the olive oil, then sprinkle with the chili powder, salt, and pepper. Place on a rack in an open roasting pan. Roast 3-1/2 to 4 hours (or 20 minutes per lb). Cover the turkey with a tent made of foil after 1-1/2 hours or when the skin reaches a rich, brown color. Place the covered casserole of extra stuffing in the oven with the turkey about 40 minutes before t turkey is done. Test the turkey for doneness with a meat thermometer. It should read 180F in the thickest part of the thigh and 170F in the breast. Let rest at least 10 minutes before carving.
Pan Gravy
Drippings from the roasting pan
2 14oz cans chicken broth
1/3 cup all purpose flour
Kosher salt
Freshly ground black pepper
When the turkey is cool enough to handle, move it to a large platter. Spoon 4 tbsp of fat from the drippings in the roasting pan into a medium saucepan and set aside. Discard any extra fat that remains in the roasting pan. Pour the chicken broth into the roasting pan and place over medium-low heat. Stir to loosen any bits stuck to the pan; remove from heat. Whisk the flour into the fat in the saucepan, then add the contents of the roasting pan to the saucepan. Cook over medium heat, stirring frequently, until the gravy thickens and boils, 5 to 10 minutes. Season with salt and pepper to taste.