That’s right, Thanksgiving really can be a simple affair.
This turkey is so basic, it calls for just four ingredients and won’t leave you with any cleanup!
Start to finish: 3 hours
12- to 14-pound turkey
1/2 cup (1 stick) unsalted butter, softened
Salt and ground black pepper
2 large heavy-duty disposable roasting pans
Heat the oven to 350 degrees.
Remove the giblets and neck from the turkey cavity, if present. Rub the bird all over with the butter, then sprinkle it generously with salt and pepper.
Stack the disposable roasting pans one inside the other (for greater stability). Arrange the turkey in the roasting pan, breast side up. Roast for 2 to 21/2 hours. The temperature of the breast should reach 160 degrees, and the thigh should reach 170. If the turkey begins to darken too much, place foil over the top.
Remove the turkey from the oven and cover with foil, if not already covered. Place several towels over the foil to keep the turkey warm. Let the turkey rest for 15 minutes before carving.
Nutrition information per serving: 450 calories; 220 calories from fat (49 percent of total calories); 24 g fat (9 g saturated, 0 g trans fats); 200 mg cholesterol; 0 g carbohydrate; 0 g fiber; 0 g sugar; 55 g protein; 360 mg sodium.
Start to finish: 20 minutes
1 quart unsalted chicken or turkey stock
1 medium yellow onion, peeled and quartered
2 teaspoons poultry seasoning
1 tablespoon low-sodium bouillon paste (sold in a jar near the broths and stocks)
2 tablespoons butter, softened
4 tablespoons all-purpose flour
Salt and ground black pepper, to taste
In a medium pan over medium-high, combine the stock with the onion, poultry seasoning and bouillon paste. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
Meanwhile, in a small bowl, mix together the butter and flour to form a thick paste. Use a slotted spoon to remove the onion from the stock and discard. Whisk in the flour-butter paste, then return the gravy to a simmer and cook for 5 minutes, whisking frequently. Season with salt and pepper.