Description
This Oven Roasted Turkey with Gravy recipe offers a straightforward way to prepare a moist, flavorful whole turkey with crispy golden skin, finished with a rich homemade pan gravy made from the drippings. Perfect for holiday dinners or special occasions.
Ingredients
Scale
For the Turkey
- 10 pounds turkey (fresh or frozen)
- 1 cup butter (softened)
- 2 tablespoons seasoned salt (recommended: Jane’s Crazy Mixed-Up Salt)
For the Gravy
- ½ cup pan drippings from turkey
- ½ cup all-purpose flour
- 3 ¾ cups turkey or chicken broth or stock
Instructions
- Prepare the Turkey: Preheat the oven to 325°F (163°C). Remove the turkey from its packaging and pat dry. Loosen the skin gently and spread the softened butter under the skin and over the surface of the turkey. Rub the seasoned salt all over the turkey to infuse flavor.
- Roast the Turkey: Place the turkey breast side up on a rack in a roasting pan. Roast in the preheated oven for approximately 3 hours (about 15 minutes per pound), or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh. Baste occasionally with pan juices to keep the skin moist and flavorful.
- Rest the Turkey: Once cooked, remove the turkey from the oven and tent with foil. Allow it to rest for at least 20 minutes before carving, which helps retain its juices and improves tenderness.
- Make the Gravy: Pour the pan drippings into a fat separator or skim off excess fat, reserving ½ cup of drippings. In a saucepan over medium heat, whisk the reserved drippings with the all-purpose flour to form a roux. Cook for a few minutes until it turns golden and smooth. Gradually whisk in the turkey or chicken broth and simmer until the gravy thickens, stirring frequently to avoid lumps.
- Serve: Carve the turkey and serve with the freshly made gravy alongside your favorite side dishes for a classic feast.
Notes
- Using softened butter under the skin adds moisture and richness to the turkey meat.
- Seasoned salt enhances flavor but can be adjusted according to dietary needs.
- Allowing the turkey to rest after roasting helps juices redistribute for a moist result.
- Skimming excess fat from drippings before making gravy helps control richness and texture.
- This method works well for fresh or fully thawed frozen turkeys.
Nutrition
- Serving Size: 1 serving
- Calories: 1198
- Sugar: 3 g
- Sodium: 3408 mg
- Fat: 72 g
- Saturated Fat: 35 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 121 g
- Cholesterol: 472 mg
