Easy High-Heat Roast Turkey with Gravy
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Ideal for turkeys under 14 pounds, the high-heat method guarantees a juicy and crisp-skinned turkey.
The high-heat roasting method is one of my favorite ways to cook a turkey. The prep time is minimal, the cooking time is short, and the turkey emerges from the oven juicy and crisp-skinned. The only drawback is that the high heat can cause a little smoke in the kitchen, so be sure your oven is spotless prior to cooking — and while the bird roasts, turn on your exhaust fan and crack a window. This cooking method only works for turkeys under 14 pounds. For larger birds, I recommend this dry-brined turkey recipe.
For Thanksgiving, I typically make one roast turkey along with a rolled stuffed turkey breast (a make-ahead family favorite) so we have variety and plenty of leftovers. Finally, if you’re a turkey novice or cooking a turkey feels intimidating, check out my best turkey advice; it will make you feel better!
What you’ll need to make roast turkey with Gravy
How to make roast turkey with Gravy
To begin, remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock.
Rinse turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan.)
Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. Pull the wings away from the body, then firmly twist them to push the wing tips under the bird.
Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity.) Insert a digital leave-in meat thermometer near the center of the breast through thickest part until the tip touches the bone. Turn on your exhaust fan and crack a kitchen window.
Place the turkey in the oven and roast, without basting, until the thermometer reaches 160°F, 1 to 1-1/2 hours. Halfway through roasting time, rotate the pan in the oven to assure even cooking and browning. (If at any point your kitchen gets unbearably smoky or the fat is spitting, pour a cup of tepid water in the roasting pan. Just keep in mind that liquid will create steam, which prevents the skin from getting as crispy.) Remove the pan from the oven.
Using oven mitts that you don’t mind getting dirty, carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle.
How To Make Gravy
While the turkey rests, make the gravy: Place the roasting pan over a burner on your stove. (Be careful handling the pan, as the handles will be hot.) Skim away any excess fat or solids that have accumulated in the pan.
Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside.
In a medium saucepan, melt the butter over medium-low heat.
Add the onions.
Cook until very soft and translucent, about 15 minutes. Do not brown.
Add the flour.
Whisk and cook for 2 to 3 minutes, stirring occasionally.
Whisk in the turkey dripping-chicken broth mixture and Cognac and cook, uncovered, stirring occasionally, for about 5 minutes until thickened.
Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary.
Transfer to a gravy bowl. Carve the turkey and serve with the gravy on the side.
You may also like
- Rolled Turkey Breast with Sausage and Herb Stuffing
- Fresh Orange Cranberry Sauce
- Brussels Sprouts Gratin
Easy High-Heat Roast Turkey With Gravy
Ideal for turkeys under 14 pounds, the high-heat method guarantees a juicy and crisp-skinned turkey.
Ingredients
- 1 fresh turkey (11 to 14 lbs)
- 1 tablespoon olive oil
- 1½ tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2¼ cups chicken broth
- 8 tablespoons (1 stick) unsalted butter
- 1½ cups finely chopped yellow onion, from 1 large yellow onion
- ¼ cup all-purpose flour
- 2 tablespoons Cognac or brandy
- 1 tablespoon heavy cream, optional
- 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary, or parsley)
You Will Need:
- 13 x 16 x 3-inch heavy stainless-steel roasting pan
- V-shaped roasting rack
- Leave-in digital meat thermometer, like this one
Instructions
- Before cooking, be sure that your oven is VERY clean to prevent smoking. Preheat the oven to 450°F and set an oven rack in the lowest position.
- Remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock.
- Rinse the turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan.) Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. Pull the wings away from the body, then firmly twist them to push the wing tips under the bird. Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity.) Insert a digital leave-in meat thermometer near the center of the breast through the thickest part until the tip touches the bone.
- Turn on your exhaust fan and crack a kitchen window. Place the turkey in the oven and roast, without basting, until the thermometer reaches 160°F, 1 to 1½ hours. If your oven has hot spots, rotate the pan halfway through cooking to assure even browning. (If at any point your kitchen gets unbearably smoky or the fat is spitting, pour a cup of tepid water in the roasting pan. Just keep in mind that the liquid will create steam in the oven, so the skin won't be quite as crispy.)
- Remove the pan from the oven. Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle.
- While the turkey rests, make the gravy: Place the roasting pan on a burner on your stove. (Be very careful handling the pan; it's easy to forget that it's hot.) Skim away any excess fat or solids that have accumulated in the pan. Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside.
- In a medium sauce pan, melt the butter over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes. Do not brown. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey dripping-chicken broth mixture and Cognac and cook, uncovered, stirring occasionally, for about 5 minutes or until thickened. Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary. Transfer to a gravy bowl.
- Carve the turkey and serve with the gravy on the side.
- Note: Nutritional information is based on an 11-pound turkey with 10 servings.
- Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving platter. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 859
- Fat: 39 g
- Saturated fat: 13 g
- Carbohydrates: 7 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 110 g
- Sodium: 1,386 mg
- Cholesterol: 385 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hello Jenn,
I plan on using your high heat recipe for a 16 lb turkey but I would like to use my convection setting so it would convert to 425 when set at 450. I have not used the convection setting for turkey yet and was wondering if you ever used that method? Like so many of your reviewers I go to your site first when looking for new recipes because they never fail!—thanks
So glad you like the recipes, Judy! I always test my recipes using the conventional/non-fan setting in my oven so for the most predictable results, I’d go that route. That said, if you want to use the convection setting, I’d do as you said and reduce the temperature by 25 degrees. Enjoy!
A thousand times nooooo. I used this high heat method for a large oven stuffer chicken and I have never been able to get my self cleaning oven clean again. This was the most horrible cooking experience I have ever endured. The wall splatters and the oven bottom coating are hideous and permanent. Never more than 350>375 degrees for me, thanks.
Hi Jen-
I use a similar dry rub to the one in your recipe for chicken breast and roast. My family loves them. So I was thinking of doing that dry brine (no veggies due to heat) and then cooking at pre/temp as you suggest in this recipe. Do you see an issue with that. I question only as you have them as two different preparations. Thanks, Mary
Hi Mary, I wouldn’t recommend it. Although you wipe the dry brine off before putting it in the oven, I worry that the brown sugar that’s gotten absorbed into the skin would make it burn. Sorry!
Hi Jenn, I need to buy a roasting pan and was wondering if a nonstick one will work.
Hi Kt, I wouldn’t recommend a nonstick pan for this because it’s roasted at such high heat. (While it may be okay, I’m not sure if that would damage the nonstick coating.)
Dear Jenn,
I just ordered an All-Clad Roaster that says it will fit up to a 14 lb turkey but its dimensions are 11-Inch x 14-Inch Roaster. This does not match your recommendations. Do you think I should cancel my order and go with the larger one? Thanks!
Hi Stacey, It depends upon what else you may use it for, but the larger one may give you a bit more flexibility. Hoep that helps!
Hey Jenn,
I’m a total newbie and wanna make my very first turkey. So I bought a frozen turkey and like you recommended its under 14 pounds. Do you have any recommendations on the best way to defrost a turkey? Like am I pretty much wanting it to be completely thawed like any other meat before cooking? Any suggestions on how to get started would be great, thanks!
Good for you, Nuala – don’t let it intimidate you! Here are some tips on defrosting the turkey. Hope you enjoy! 🙂
Hi JENN, I plan on making my christmas turkey using your recipe :). Your recipes always turn out amazing so I know this will be a winner too!! I have 2 questions for you. If I’m using a 17lbs turkey, do I need to use more salt and pepper? If so, how much of each should I use? Secondly, could you suggest a couple appetizers that will go with my menu (every dish I’m making is one of your recipes) cranberry sauce, sausage and herbs stuffing, make ahead mashed potatoes and roasted Brussel sprouts with balsamic and honey. Wondering which appetizers will go well with this menu. They need to be GF or easily adaptable. Thanks in advance for your help!
Hi Mounira, I’d probably increase the amount of salt by about a teaspoon and a quarter teaspoon for the pepper. And take a peek at this post for some great appetizer suggestions. I’m flattered to hear that so many of my recipes will be on your Christmas table – – hope you have a wonderful holiday! ❤️
Thank you SO much for your reply! I only ever use your recipes every time I cook 😉. I just got an instant pot and boy do I wish you had instant pot recipes as I don’t trust anyone else lol.
Hi Jenn,
Does the reheated Turkey taste just as tasty as if it were fresh? I’m debating making your Turkey the day ahead and then just throwing it in the oven to heat through! Please let me know! Thanks!
Yes, I think it tastes great. The only difference is that the skin may not be as crisp. Happy Thanksgiving!
Jennifer knows things. Trust that! If you do not brine and then smoke your turkey, which takes a day or more, then cook the bird this way! That is to say, unless you are willing to take two days to bring wonder to your table and family, then this is the way to go. Yes, clean the oven. Yes, have the vents ready. Yes, share the love that only cooking can give to those you love most. I was 12 before I learned that gravey was not a beverage. This gravy almost erased that lesson. Bless you, Jenn, for sharing wisdom.
The Old White Guy in Houston, moved to Colorado.
Bill
Made this for the second time this month. The first time was a 12lb frozen turkey…my trial run. Then again today with an 18lb fresh bird (breast only). Both times were delicious. The look on my guests faces when they arrived and the bird wasn’t in the oven yet was priceless. Everyone loved it. In fact, almost every item on my menu was one of your recipes. I almost felt guilty when everyone raved about everything! Made your turkey, gravy, stuffing, sweet potatoes, Brussels sprouts and cranberry sauce. Thank you for making me look like a rockstar today! All of your recipes is fool proof and delicious.
😊
I just made our Thanksgiving turkey at 450 F as you mentioned in the recipe above. It was delicious! Very moist and probably the best turkey I’ve eaten. I also made your challah bread stuffing, french green beans with shallots, and sweet potatoes with maple and thyme. It was my first time hosting Thanksgiving and everything turned out pretty well! Thank you so much for the tips, Jenn! You keep me interested in cooking as you offer recipes that are both adventurous and reliably tasty pleasing both the adults and children in my family. Thank you!
💕