The Best Simple Roast Turkey with Gravy

Prepare the turkey

Remove turkey from packaging. Remove and reserve the neck bone, giblets, and liver.

Rinse in cool water and pat dry inside and out with a paper towel. Season the inside of the turkey with 2 tablespoons of kosher salt.

Season the outside of the turkey with the dry brine. A light sprinkling over the breast and legs. This will help the skin to crisp up.

Place the turkey in the fridge over night covered with plastic. In the morning, uncover the turkey to help the skin dry out.

Inject, Fill, and Tie the Turkey

Stir together the butter and apple cider (TIP: warm the apple cider to prevent the melted butter from setting up). Finely chop 6 fresh sage leaves and add to the butter mixture.

Quarter the apple and slice the head of garlic in half and place inside the turkey cavity with 6 fresh sage leaves. Use kitchen string to tie the legs together.

Using an injector with a wide needle, inject the butter mixture under the skin of the turkey (inject in multiple places all over the breast and legs), reserving about two tablespoons. Rub the remaining butter mixture on top of the breast and legs.

Cooking Turkey

Set the oven rack to the lowest position and place a baking stone or baking steel on it. Preheat the oven to 500°F (260°C). Allow to preheat for at least 45 minutes before adding turkey.

Set turkey breast side up in a V-rack over a foil-lined rimmed baking sheet.

Transfer the rimmed baking sheet with turkey directly to the baking stone. Immediately close the oven and reduce the oven temperature to 300°F (150°C). Roast until the turkey is golden brown and the deepest part of the breast registers 150°F (66°C) on an instant-read thermometer and the legs register at least 165°F (74°C), 3 to 4 hours total. (Check on turkey after 2 hours. If skin looks like it is not browning fast enough, turn on convection or increase oven temperature by 50°F/10°C.) Remove from the oven and let rest at least 30 minutes before carving.

Gravy

While turkey is roasting, chop reserved turkey neck into 1-inch chunks with a cleaver. Heat oil in a medium saucepan over medium-high heat until shimmering. Add turkey neck, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, sage, and soy sauce. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. You should have a little over 1 quart of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.

Finely chop turkey gizzard and liver (if desired). Melt butter in a medium saucepan over medium heat. Add chopped giblets and cook, stirring frequently, until just cooked through, about 1 minute. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, first add apple cider, them add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper.

Carve turkey and serve with gravy.