This classic roast turkey is the ultimate centerpiece for holiday gatherings or special Sunday dinners. By roasting the bird slowly, the meat stays tender and juicy while the skin develops a beautiful golden crisp. The accompanying gravy is made from the flavorful pan drippings, creating a rich, savory sauce that complements every slice. It&# 226;ÂÂs a comforting, traditional dish that brings warmth and satisfaction to the table. Perfect for feeding a large family or sharing with friends, this recipe ensures a memorable meal with every bite.
Roast Turkey With Gravy
Description
This classic roast turkey is the ultimate centerpiece for holiday gatherings or special Sunday dinners. By roasting the bird slowly, the meat stays tender and juicy while the skin develops a beautiful golden crisp. The accompanying gravy is made from the flavorful pan drippings, creating a rich, savory sauce that complements every slice. It&# 226;ÂÂs a comforting, traditional dish that brings warmth and satisfaction to the table. Perfect for feeding a large family or sharing with friends, this recipe ensures a memorable meal with every bite.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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If frozen, thaw turkey completely in the refrigerator overnight or until fully defrosted.
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Remove turkey from packaging, wash thoroughly under cold water, and pat completely dry with paper towels.
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Season the inside cavity generously with salt and pepper to taste.
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Tie the legs together with kitchen twine.
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Tuck the wing tips under the body to prevent burning.
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Place the turkey breast-side up on a rack in a roasting pan.
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Roast uncovered for approximately 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165ðF (74ðC).
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Ensure the thermometer does not touch bone for an accurate reading.
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Remove turkey from oven and tent loosely with aluminum foil.
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Let the turkey rest for 20 to 30 minutes before carving to allow juices to redistribute.
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While turkey rests, pour pan drippings into a fat separator or bowl, leaving the dark residue in the pan.
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Skim off about 6 tablespoons of fat from the drippings.
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Return the fat to the roasting pan and place over medium heat.
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Whisk in flour to make a roux, cooking for 1-2 minutes until golden.
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Gradually whisk in chicken broth or turkey stock, scraping up any browned bits from the pan.
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Simmer gravy, whisking constantly, until thickened to desired consistency.
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Season gravy with salt and pepper to taste.
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Carve turkey and serve with the freshly made gravy.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1716.1kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 4.5g23%
- Cholesterol 626.5mg209%
- Sodium 526.6mg22%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 263.3g527%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Thawing Safety: Always thaw turkey in the refrigerator, not at room temperature, to prevent bacterial growth. Plan for 24 hours of thawing time for every 4-5 pounds of turkey.
Temperature Check: For safety, always use a meat thermometer. The breast should reach 165ðF (74ðC) and the thigh 175ðF (79ðC).
Gravy Tip: If you don't have enough pan drippings for gravy, add butter or margarine to replace the missing fat.
Resting Time: Do not skip the resting period. Allowing the turkey to rest ensures the meat remains juicy when sliced.
Storage: Store leftover turkey and gravy separately in airtight containers in the refrigerator for up to 3-4 days.
