Roasted turkey with gravy Recipe

Name: Roasted turkey with gravy
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 1 whole turkey plus about 3 cups gravy
Cuisine: American
Ingredients: 1 whole turkey (12-14 pounds), thawed if frozen; 2 tablespoons kosher salt; 1 tablespoon black pepper; 1/2 cup unsalted butter, softened; 1 large onion, quartered; 2 celery stalks, cut into large pieces; 2 carrots, cut into large pieces; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 4 cups low-sodium chicken broth, divided; 1/4 cup all-purpose flour; Optional: kitchen twine for trussing

American · Main course · 240 min total

Roasted turkey with gravy recipe videos

A classic roasted turkey with rich, savory gravy, perfect for holiday feasts or special family dinners.

30
min prep

210
min cook

12
servings

450
kcal/serving

Ingredients

1 whole turkey (12-14 pounds), thawed if frozen
2 tablespoons kosher salt
1 tablespoon black pepper
1/2 cup unsalted butter, softened
1 large onion, quartered
2 celery stalks, cut into large pieces
2 carrots, cut into large pieces
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 cups low-sodium chicken broth, divided
1/4 cup all-purpose flour
Optional: kitchen twine for trussing

Instructions

Preheat oven to 325°F (165°C). Remove turkey neck and giblets from cavities; reserve for gravy if desired. Pat turkey dry with paper towels.
Season turkey inside and out with salt and pepper. Rub softened butter under the skin of the breast and over the outside. Stuff cavity with onion, celery, carrots, thyme, and rosemary. Tie legs together with kitchen twine if desired.
Place turkey on a rack in a large roasting pan. Pour 1 cup chicken broth into the bottom of the pan. Roast for about 3 to 3.5 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C). If turkey browns too quickly, tent loosely with foil.
Transfer turkey to a platter and let rest for 30 minutes before carving. Meanwhile, make gravy: Pour pan drippings through a fine-mesh strainer into a fat separator or bowl. Discard solids. Let drippings settle, then skim off fat (reserve 1/4 cup fat).
Place roasting pan over two burners on medium heat. Add reserved 1/4 cup fat (or butter if needed) and whisk in flour. Cook for 1-2 minutes, scraping up browned bits. Gradually whisk in remaining 3 cups chicken broth and the defatted drippings. Bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper. Serve gravy with carved turkey.

Tips

Let turkey rest before carving to retain juices.
Gravy can be made ahead and reheated.
Store leftovers in refrigerator for up to 4 days.

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