Chef John's Roast Turkey and Gravy

Ingredients

• 1 (12-15 pound) whole turkey, thawed
• 2 tablespoons cooking oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter, melted
• 2 cups chicken broth
• 2 tablespoons all-purpose flour

Directions

1. Preheat oven to 350°F/175°C.
2. Remove giblets and neck from the turkey cavity. Rinse the turkey inside and out; pat dry with paper towels. Brush the turkey with cooking oil and sprinkle with salt and pepper.
3. Place turkey in a roasting pan. Roast uncovered for 2 1/2 to 3 hours, or until the internal temperature of a thigh registers 180°F/82°C, basting every 30 minutes with the pan juices.
4. Remove turkey from oven and let rest for 15 minutes before carving.
5. To make the gravy: Pour the pan juices into a large saucepan. Skim off any fat. Add the melted butter and bring the saucepan to a boil. Reduce heat and simmer for 5 minutes.
6. In a small bowl, whisk together the chicken broth and flour until smooth. Add to the saucepan and cook for an additional 5 minutes, stirring constantly, or until thickened.
7. Strain the gravy into a bowl before serving.

Interesting Facts

• Turkey is an excellent source of lean protein.
• Gravy is a classic accompaniment to turkey.
• Roasting a turkey at a low temperature helps to keep it moist and juicy.
• Making gravy from the pan juices adds flavor and nutrition to the meal.