Oh yes 😄 Let’s make a classic roasted turkey with rich, flavorful gravy—perfect for holidays or any special dinner.
Roasted Turkey with Gravy
Ingredients
Turkey
- 1 (12–14 lb) whole turkey, thawed if frozen
- ¼ cup olive oil or melted butter
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional, for color)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–2 tsp dried thyme or rosemary
- 1 onion, quartered
- 1 lemon, halved
- 4–5 garlic cloves, smashed
- Fresh herbs (thyme, rosemary, sage) for cavity
Gravy
- Pan drippings from roasted turkey
- 3 tbsp all-purpose flour
- 2–3 cups turkey or chicken stock
- Salt and pepper, to taste
Instructions
1. Prep the turkey
- Preheat oven to 325°F (165°C).
- Remove giblets and neck from the turkey cavity. Pat turkey dry with paper towels.
- Rub olive oil or melted butter all over the turkey, including under the skin if possible.
- Season generously with salt, pepper, paprika, garlic powder, onion powder, and thyme/rosemary.
- Stuff the cavity with onion, lemon, garlic, and fresh herbs.
2. Roast the turkey
- Place turkey breast-side up on a rack in a roasting pan.
- Tent loosely with foil.
- Roast about 13–15 minutes per pound, or until an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh.
- Remove foil for the last 45–60 minutes to brown the skin.
- Let the turkey rest 20–30 minutes before carving.
3. Make the gravy
- Pour pan drippings into a measuring cup. Skim off excess fat, reserving 3 tbsp fat.
- Place roasting pan on stovetop over medium heat. Add reserved fat.
- Whisk in flour to make a roux, cooking 1–2 minutes.
- Gradually whisk in turkey stock and reserved drippings until smooth.
- Simmer 5–10 minutes until thickened. Season with salt and pepper.
Tips
- Extra juicy turkey: Brine for 8–12 hours before roasting.
- Even browning: Rotate the pan halfway through cooking.
- Flavor boost: Add a splash of white wine to the gravy.
- Make-ahead gravy: Can be made from leftover drippings; thicken with flour or cornstarch slurry.
If you want, I can give a simpler, faster roasted turkey method that yields juicy meat and easy pan gravy without fancy steps—perfect if you want minimal fuss but max flavor.
Do you want me to do that?
