This no-fuss method cooks a turkey fast while producing crisp skin and juicy meat. As the bird rests, you have time to heat up all your side dishes in the oven. We find making gravy at the last minute too stressful to contemplate, so we always prepare it a day or two in advance. But we always save the drippings and the eventual carcass for making turkey stock, which can be turned into gravy for another day or used in weekend posole. You can use this method for a larger turkey, but begin checking its temperature after three hours.


1 14- to 16-pound turkey

Kosher salt and freshly ground black pepper


4 tablespoons olive oil

4 tablespoons unsalted butter

1 large white onion, finely chopped

3 plump garlic cloves, finely chopped

1/2 cup all-purpose flour

2 pounds roasted green chiles, peeled, seeded and chopped

1 teaspoon ground cumin

8 cups good-quality turkey or chicken stock, preferably homemade

Kosher salt

Serves 10–12


  1. Preheat the oven to 450°.
  2. Remove the neck and giblets if present and reserve for another use. (We like to roast the neck alongside the turkey and then use it to make stock later.) Rinse the turkey inside and out and pat dry. Season well all over with salt and pepper. Tuck the wings under the body and tie the drumsticks together with kitchen string.
  3. Put the turkey on the rack in the roasting pan, breast side up. Add 1 cup water to the bottom of the pan. Roast, uncovered, without basting, adding water to the pan as needed to maintain 1 cup, until a thermometer inserted into the fleshy part of the thigh (do not touch bone) registers 170° on a meat thermometer, 2–2 hours.
  4. Carefully tilt the turkey so any juices from the cavity run into the roasting pan, then transfer turkey to a cutting board. Let stand, uncovered, for 30 minutes before carving.


  1. Heat the olive oil and butter in a large heavy pot over moderate heat. Add the onions and garlic and cook until very soft, about 15 minutes.
  2. Add the flour and cook, stirring, for 2 minutes.
  3. Add the green chile and cumin and stir well to combine.
  4. Stirring constantly, add the stock in a slow stream.
  5. Season with 1 teaspoons salt. 2. Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 15 minutes.
  6. Taste and adjust the seasonings.
  7. Serve at once or remove from the heat and cool completely before refrigerating or freezing for future use