Chef John's Boneless Whole Turkey

Recipe View 5 mins Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View 10 mins Lay the deboned turkey, skin-side down, on a cutting board. Even out the meat by slicing through thicker areas of the breast and rearranging over thinner parts to ensure uniform thickness. (10 minutes)

Recipe View 10 mins Season the turkey generously with salt and black pepper. Press the prepared stuffing evenly over the entire surface of the meat. (10 minutes)

Recipe View 20 mins Fold the long edges of the turkey around the stuffing towards the center. Carefully turn the turkey seam-side down. Tie the leg end of the turkey tightly with kitchen twine to cinch it together. Repeat tying at 2-inch intervals along the length of the turkey, finishing with a final tie along the length. Season the outside with additional salt and pepper. Transfer the turkey to a large roasting pan. (20 minutes)

Recipe View 1 hrs 45 mins Roast the turkey in the preheated oven for 15 minutes. Reduce the heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours. (1 hour 45 minutes)

Recipe View 20 mins Remove the turkey from the oven and transfer it to a platter. Remove and discard the twine. Let the turkey rest until the internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes. (20 minutes)

Recipe View 7 mins While the turkey is resting, place the roasting pan over medium-high heat. Stir the heavy cream into the pan drippings. Cook and stir until the sauce thickens and reduces, 3 to 7 minutes. Pour the gravy through a fine-mesh sieve into a gravy boat or bowl. (7 minutes)

Recipe View Slice the turkey crosswise and serve, topping each slice generously with the freshly made gravy.