Can't Go Wrong Roast Turkey

1 10 - 12 lb turkey
3 Tb olive oil
1 Tb Kosher Salt
3/4 tsp black pepper

Heat oven to 425

Remove turkey giblets. Rince the turkey inside and out under cool running water, then pat dry with paper towels.

Place the turkey on a wire rack in a metal roasting pan. Spread the oil evenly over the turkey and season with the salt and pepper. Roast the turkey until golden brown, about 45 minutes. Add about 1 cup water to the pan and cover the turkey loosely with a large sheet of foil.

Reduce heat to 375.

Continue to roast until a thermometer inserted in a thigh registers to 180 degrees F, about 1 3/4 hours more depending on the size of the turkey.

Leave the foil in place and let the turkey rest for at least 30 minutes before carving (if making gravy, reserve the pan drippings)

Can't Go Wrong Gravy

1 1/2 - 2 cups pan drippings from turkey
2 Tb unsalted butter
4 Tb all purpose flour
1/2 - 3/4 cup low sodium chicken broth

Using a spoon remove and discard the fat from the surface of the pan drippings. In a skillet, over low heat, melt the butter. Stirring constantly, sprinkle the flour over the butter. Cook, still stirring, until the mixture becomes a smooth paste about 3 minutes.

Still stirring constantly, slowly add the pan drippings, 1/2 cup at a time and wait until the mixture is smooth before adding more

Add 1/2 cup of the broth and stir until smooth. For a thinner consistency, add more broth, a few tB at a time.