Roast Turkey with Gravy

 Ingredients:

For the Turkey:

  • 12-14 pounds whole turkey (thawed, if frozen)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 onion, quartered
  • 1 lemon, halved
  • 4-6 garlic cloves, peeled
  • Fresh herbs (rosemary, thyme, and sage sprigs)
  • Optional: Additional herbs (rosemary, thyme, sage) and citrus slices for stuffing the cavity

For the Gravy:

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

Instructions:

For the Turkey:

  1. Prep the Turkey:

    • Preheat your oven to 325°F (163°C).
    • Remove the turkey from its packaging and pat it dry with paper towels.
    • If the turkey has a neck and giblets inside the cavity, remove them. These can be used for making stock or gravy.
    • Season the inside of the turkey cavity with salt and black pepper.
    • Optionally, stuff the turkey cavity with fresh herbs and citrus slices for added flavor.

  2. Season the Exterior:

    • Rub the softened butter all over the outside of the turkey.
    • Season the turkey generously with salt and black pepper.

  3. Truss the Turkey:

    • Trussing helps the turkey cook more evenly. Use kitchen twine to tie the legs together and secure the wings close to the body.

  4. Add Aromatics:

    • Place the quartered onion, lemon halves, garlic cloves, and fresh herb sprigs inside the turkey cavity.

  5. Roasting:

    • Place the prepared turkey on a rack in a large roasting pan, breast-side up.
    • Cover the turkey loosely with aluminum foil.

  6. Initial Roasting:

    • Roast the turkey in the preheated oven for about 13-15 minutes per pound. So, for a 12-14 pound turkey, you'll need approximately 2.5 to 3.5 hours.

  7. Basting (Optional):

    • Some people like to baste the turkey every 30 minutes with the pan juices to ensure it stays moist. This is optional but can add flavor.

  8. Checking Doneness:

    • Use a meat thermometer to check the turkey's internal temperature. The thickest part of the thigh should register 165°F (74°C), and the breast should be around 160°F (71°C).
    • If needed, remove the foil during the last 30 minutes of roasting to allow the skin to brown.

  9. Resting:

    • Once the turkey reaches the desired temperature, remove it from the oven.
    • Cover it loosely with foil and let it rest for at least 20-30 minutes. This allows the juices to redistribute and ensures a moist turkey.

For the Gravy:

  1. Making Gravy:

    • While the turkey is resting, pour the pan drippings into a measuring cup or a fat separator.
    • In a saucepan, heat 1/4 cup of the turkey fat (skimmed from the drippings) over medium heat.
    • Whisk in 1/4 cup of all-purpose flour to make a roux. Cook for a few minutes until it's lightly browned.
    • Gradually whisk in 4 cups of chicken or turkey broth.
    • Continue to whisk until the gravy thickens. Season with salt and black pepper to taste.

  2. Serve:

    • Carve the rested turkey and serve it with the homemade gravy.

Enjoy your roast turkey with all the traditional sides for a festive and memorable meal. Happy cooking!

Labels: ,