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1
Preheat oven to 450F.
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2
Put the onion, garlic, and rosemary, if using, into the empty turkey cavity.
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3
Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil.
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4
Place in the oven, uncovered, and roast, unattended, for 1 hour.
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5
Carefully remove the turkey from the oven (close the door of the oven), watching out for steam.
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6
Brush the turkey with butter or its juices.
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7
Return to the oven quickly and reduce the heat to 400F.Roast another 30 minutes, checking the pan juices occasionally.
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8
Cover with foil if the breast is too brown.
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9
Cook another 30 minutes, adding stock if the pan juices evaporate.
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10
The turkey is done when a meat thermometer inserted in its thigh registers 170F and the juices run clear.
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11
Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes).
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12
Remove the turkey to a board or platter for carving.
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13
Carve.
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14
Discard the onions and garlic from inside the turkey.
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15
The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
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16
If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month.
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17
When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month.
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18
When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350F.
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19
oven for 30 to 45 or until heated completely through (or heat in the microwave).
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20
While the turkey is resting, place the pan over medium-high heat.
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21
The skin, fat, and juices should be a beautiful dark bronze, not black.
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22
Remove all but 1/2 cup of the fat.
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23
Keep as much of the juices as possible.
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24
Whisk the flour into the fat and cook, stirring, until the flour turns light brown.
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25
Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally.
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26
Strain if lumpy or any part is burned.
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27
Add water or canned broth or stock if a thinner gravy is desired.
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28
Add as much cream as desired.
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29
Season to taste with salt and pepper.
