Dinner: Simple Roast Turkey with Rich Turkey Gravy

This is the ultimate turkey lover's turkey—no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines or glazes and no stuffing the cavity. Plus, it's

Ingredients

1 (16-lb) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
1 tablespoon salt
1 3/4 teaspoons black pepper
2 cups water
7 to 8 cups turkey stock
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 to 2 tablespoons cider vinegar
Special equipment: 2 small metal skewers; kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; an instant-read thermometer; a 2-qt glass measuring cup

Instructions

Put oven rack in lowest position and preheat oven to 450 °F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170 °F, 2 1/4 to 2 3/4 hours.
Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180 °F).