Roast Turkey Dinner Recipe
American · Main course · 240 min total
A classic roast turkey dinner with crispy skin, juicy meat, and all the traditional trimmings, perfect for a festive holiday meal.
30
min prep
min prep
210
min cook
min cook
10
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1/2 cup unsalted butter, softened
- 1 onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- Fresh herbs and vegetables for gravy
Instructions
- Preheat oven to 325°F. Remove turkey giblets and pat dry. Season cavity and skin with salt and pepper. Rub softened butter under skin and over skin.
- Stuff cavity with onion, carrots, celery, rosemary, and thyme. Tie legs with kitchen twine and tuck wing tips under.
- Place turkey on a rack in a roasting pan. Pour 1 cup broth into pan. Roast for 2 1/2 to 3 hours, basting every 45 minutes, until internal temperature reaches 165°F in thigh.
- Transfer turkey to a cutting board and let rest 30 minutes. Meanwhile, make gravy: skim fat from pan drippings, reserving 1/4 cup fat. Place roasting pan over medium heat, add reserved fat and flour, whisk for 2 minutes.
- Gradually whisk in remaining 1 cup broth and any accumulated juices from turkey. Cook until thickened, about 5 minutes. Season with salt and pepper. Strain if desired.
- Carve turkey and serve with gravy and your favorite sides.
Tips
- For extra crispy skin, let turkey air-dry in fridge uncovered overnight.
- Leftover turkey can be stored in fridge for up to 4 days.
- Gravy can be made ahead and reheated.
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