Absolutely! Let’s make a classic roasted turkey with rich, flavorful gravy—perfect for holidays or a special Sunday dinner.
Roasted Turkey with Gravy
Ingredients
For the Turkey
- 1 (12–14 lb) whole turkey, thawed
- 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 the cavity
For the Gravy
- Pan drippings from the roasted turkey
- 3 tbsp all-purpose flour
- 2–3 cups turkey or chicken stock
- Salt and pepper, to taste
Instructions
1. Prepare the turkey
- Preheat oven to 325°F (165°C).
- Remove giblets and neck from the turkey cavity. Pat the 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 13–15 minutes per pound, or until an instant-read thermometer reads 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 and skim off excess fat, reserving 3 tbsp.
- Place the roasting pan on the stovetop over medium heat and add the 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
- Juicy turkey: Brine for 8–12 hours before roasting.
- Even browning: Rotate pan halfway through roasting.
- Extra flavor: Splash white wine into the gravy.
- Make-ahead gravy: Can be made from leftover drippings and thickened with flour or cornstarch.
I can also give a simpler, faster roasted turkey method that yields juicy meat and easy pan gravy without all the extra steps—perfect if you want minimal fuss but max flavor.
Do you want me to do that?
