Stop hunting for that roasting pan you never use! This Thanksgiving turkey with a simple gravy made from the drippings requires nothing more than a trusty rimmed baking sheet and a wire rack that fits inside. Give the bird plenty of time to dry-brine in the refrigerator—at least 24 hours and up to 2 days—for maximum flavor. Once you get roasting, a 12–14-lb. turkey will need only about 2 hours (plus 30 minutes of resting time) to turn golden brown and perfectly moist.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Brush
$6 At Amazon
Wire Rack
$23 At BA Market
Rimmed Baking Sheet
$28 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Small Saucepan
$160 At Amazon
Large Basting Spoon
$30 $27 At Amazon
Whisk
$12 $10 At Amazon
Recipe information
Yield
8 - 10 Servings
Ingredients
Preparation
Step 1
Line a rimmed baking sheet with foil and set a wire rack inside. Pat turkey dry with paper towels and place, breast side up, on rack.
Step 2
Mix salt, brown sugar, and paprika in a medium bowl to combine. Pat dry brine all over sides and in cavity of turkey, working into any crevices. Chill turkey, uncovered, at least 24 hours and up to 2 days.
Step 3
When you are ready to roast turkey, preheat oven to 400°. Arrange turkey, breast side up, on a wire rack set inside a rimmed baking sheet (if using the same baking sheet, throw away foil and rinse pan to remove any accumulated salty liquid). Pour ¾ cup water into baking sheet (this will keep the drippings from burning). Roast, rotating baking sheet halfway through, until golden brown, 35–45 minutes.
Step 4
Meanwhile, melt ½ cup butter in a small saucepan over medium.
Step 5
Remove turkey from oven and brush or spoon half of the butter over turkey. Pour an additional ⅓ cup water into baking sheet.
Step 6
Reduce oven temperature to 300°. Return turkey to oven (if any spots are overly dark, like the wing tips, cover with small pieces of foil) and roast, rotating baking sheet and brushing turkey with remaining melted butter halfway through, until well browned and an instant-read thermometer inserted into the thickest part of the breast registers 155° (temperature will continue to rise as the turkey rests), 70–80 minutes. Let rest on baking sheet at least 30 minutes.
Step 7
Lift and tilt turkey so that all the drippings from the bird and inside the cavity run onto the baking sheet, and transfer turkey to a cutting board. Pour drippings into a large measuring glass, scraping in browned bits stuck to baking sheet with a spatula. Pour in stock as needed to measure 4 cups.
Step 8
Melt remaining ½ cup butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly, until smooth and light golden brown, about 3 minutes. Gradually pour in drippings mixture, whisking constantly until combined. Reduce heat to low and simmer, whisking often, until gravy is thickened, about 5 minutes. Add Worcestershire sauce and whisk well. Season gravy with salt and lots of pepper.
Step 9
Carve turkey and arrange on a large platter. Tuck herb sprigs around turkey if desired. Serve with gravy on the side.
