How To Make A Classic Thanksgiving Turkey Recipe With Savory Gravy

Roasting a turkey involves prepping, seasoning, and roasting a whole bird, followed by making a rich gravy from the pan drippings. After roasting at 325 F for about 3.5 hours and letting it rest, the turkey is served with a flavorful gravy made from the drippings. This classic recipe is perfect for Thanksgiving or any holiday meal.

Roasting a turkey involves removing giblets, seasoning the bird with butter, salt, pepper, and stuffing it with vegetables and herbs. The turkey is roasted at 325 F for about 3.5 hours, with occasional basting, until it reaches an internal temperature of 165 F. To achieve a crispy skin, foil is removed during the last 45 minutes. After resting, the turkey is carved. The gravy is made by using the pan drippings, flour, and additional broth, cooked until thickened. This process results in a moist and flavorful turkey with a rich gravy, perfect for holiday meals.

Ingredients:

Whole turkey (12-14 lbs)
1/2 cup unsalted butter, softened
Salt and pepper to taste
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 lemon, halved
Fresh herbs (rosemary, thyme, sage)
4 cups chicken or turkey broth

For the Gravy:

Pan drippings from roasted turkey
1/4 cup all-purpose flour
2 cups chicken or turkey broth
Salt and pepper to taste

Instructions:

1. Preparation:

Preheat your oven to 325 F (165 C).
Remove the giblets from the turkey cavity, rinse the turkey inside and out, and pat it dry with paper towels.

2. Season and Stuff the Turkey:

Rub the softened butter all over the turkey, including under the skin.
Season the turkey generously with salt and pepper.
Stuff the cavity with the quartered onion, chopped carrots, chopped celery, halved lemon, and fresh herbs.

3. Roasting the Turkey:

Place the turkey on a rack in a large roasting pan.
Pour 2 cups of broth into the bottom of the roasting pan.
Cover the turkey loosely with aluminum foil.
Roast the turkey in the preheated oven, basting occasionally with the pan juices, for about 3 to 3.5 hours or until the internal temperature reaches 165 F (75 C) in the thickest part of the thigh.

4. Crisping the Skin:

Remove the foil during the last 45 minutes of roasting to allow the skin to brown and crisp.
If necessary, add more broth to the roasting pan to prevent the drippings from burning.

5. Resting the Turkey:

Once done, transfer the turkey to a cutting board and let it rest for at least 20-30 minutes before carving. This helps the juices redistribute, making the turkey moist.

6. Making the Gravy:

Pour the pan drippings into a measuring cup. Skim off the fat.
Place the roasting pan on the stovetop over medium heat.
Add the flour and cook, stirring constantly, until the mixture is golden brown (about 2 minutes).
Gradually whisk in the broth and the defatted drippings.
Bring to a boil, reduce the heat, and simmer until thickened, about 10 minutes.
Season with salt and pepper to taste.

7. Serving: