Chef John'S Boneless Whole Turkey

1. 1

   Preheat oven to 450 degrees F (230 degrees C).

2. 2

   Place turkey, skin-side down, on a work surface and arrange meat with your hands into a flat, even surface. Season with salt and black pepper. Press stuffing all over the surface of the meat.

3. 3

   Fold long edges of turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and place in a large roasting pan.

4. 4

   Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours. Transfer turkey to a platter; remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.

5. 5

   Place roasting pan over medium-high heat and stir cream into pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl. Slice turkey crosswise and top slices with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.