Roast for 2 hours, gradually adding the remaining broth to the pan every 30 minutes, until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Transfer the turkey to a large plate and keep warm.
Transfer the cooking juices to a pot and bring to a boil.
In a small bowl, whisk together the cornstarch and water.
Whisk the cornstarch mixture into the cooking juices and simmer for 3 to 5 minutes or until the gravy has thickened. Season with pepper. Serve with the turkey.
RICARDO Digital Thermometer
38.99 $
This thermometer is the secret to cooking turkey, chicken or cake to perfection. It can measure temperature directly in the oven thanks to its resistance to high temperatures.
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