Kosher salt and freshly ground black pepper
6 cups homemade or low-sodium canned chicken or
turkey stock
2 bay leaves
3 tablespoons unsalted butter
¼ cup all-purpose flour
Adjust an oven rack to the middle position and preheat
the oven to 450°F. Line a rimmed baking sheet or broiler
pan with aluminum foil. Scatter two-thirds of the onions,
carrots, celery, and thyme sprigs across the bottom of the
pan. Place a wire rack or slotted broiler rack on top of the
vegetables.
- Pat the turkey dry with paper towels. Loosen the turkey
skin from the breasts (see here). Rub the turkey all over
and under the skin with 1 tablespoon of the oil. Season
liberally all over with salt and black pepper (go easy on
the salt if the bird was dry-brined). Tuck the wing tips
under the bird. Place the turkey on the rack, arranging so
that it does not overhang the edges, and press down on
the breastbone to flatten the breasts slightly. - Roast, rotating the pan occasionally, until an instant-read
thermometer inserted into the deepest part of the breast
registers 150°F and the thighs register at least 165°F,
about 80 minutes. If the vegetables start to burn or
smoke, add 1 cup water to the roasting pan. - While the turkey roasts, make the gravy: Roughly chop
the neck, backbone, and giblets. Heat the remaining 1
tablespoon oil in a 3-quart saucepan over high heat until
shimmering. Add the chopped turkey parts and cook,