Turkey with gravy is a classic dish, especially popular during holiday meals like Thanksgiving. This recipe features roasted turkey with a rich and flavorful gravy made from the drippings. Here's how to make roasted turkey with gravy:
Ingredients:
For the turkey:
- 1 whole turkey (12-14 lbs)
- 4 tbsp unsalted butter, softened
- 2 tbsp olive oil
- 1 onion, quartered
- 1 lemon, halved
- 3 cloves garlic, smashed
- Fresh herbs (thyme, rosemary, sage)
- Salt and pepper to taste
- 1 cup chicken or turkey broth
For the gravy:
- Pan drippings from roasted turkey
- ¼ cup all-purpose flour
- 2-3 cups turkey or chicken broth (as needed)
- Salt and pepper to taste
Instructions:
Step 1: Prepare the turkey
- Preheat the oven: Set your oven to 325°F (165°C).
- Prepare the turkey: Remove the turkey from the packaging and pat it dry with paper towels, inside and out. Remove the giblets and neck (you can reserve these for making stock or gravy).
- Season the turkey: Rub the turkey generously with the softened butter, both under the skin and on the surface. Drizzle olive oil over the top. Season with salt and pepper, then stuff the cavity with the quartered onion, lemon halves, garlic, and fresh herbs.
Step 2: Roast the turkey
- Truss the turkey (optional): Tie the legs together with kitchen twine and tuck the wings under the bird to ensure even cooking.
- Roast the turkey: Place the turkey breast-side up on a rack in a roasting pan. Pour 1 cup of broth into the bottom of the pan to prevent the drippings from burning.
- Baste the turkey: Roast the turkey for 3-4 hours (about 13-15 minutes per pound), basting every 30-45 minutes with the pan drippings. If the breast is browning too quickly, cover it loosely with foil.
- Check for doneness: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Remove the turkey from the oven, tent it with foil, and let it rest for at least 20-30 minutes before carving.
Step 3: Make the gravy
- Collect the pan drippings: Carefully pour the pan drippings into a measuring cup, skimming off most of the fat (or use a fat separator). Leave about 2 tablespoons of fat in the pan.
- Make a roux: Place the roasting pan over medium heat on the stovetop. Whisk in the flour and cook for 2-3 minutes to form a roux, stirring constantly.
- Add broth and drippings: Gradually whisk in the turkey or chicken broth (start with 2 cups) and the reserved pan drippings. Continue whisking until the gravy thickens, about 5-7 minutes. If the gravy is too thick, add more broth.
- Season and strain: Season the gravy with salt and pepper to taste. For a smoother gravy, strain it through a fine-mesh sieve.
Step 4: Serve
Carve the turkey and serve with the gravy on the side or poured over the turkey slices.
Serving suggestions:
Pair the turkey with gravy alongside classic sides like mashed potatoes, stuffing, green beans, cranberry sauce, and roasted vegetables.
Enjoy your delicious and juicy turkey with homemade gravy!
