Chef John’s Roast Turkey and Gravy is a masterpiece of flavor, tenderness, and golden perfection. This recipe delivers a juicy, flavorful turkey with a rich, velvety gravy that brings every plate to life. Whether it’s Thanksgiving, Christmas, or a special family dinner, this dish promises to be the showstopper that everyone remembers.
Roast Turkey and Gravy:
Perfectly seasoned and roasted to golden-brown perfection, Chef John’s method ensures crispy skin and moist, flavorful meat every time. The homemade gravy, made from pan drippings, ties everything together with deep, savory notes that elevate your meal to restaurant-quality excellence.
History:
Roast turkey has been a centerpiece of American holiday feasts since the early 17th century when it was believed to be served at the first Thanksgiving. Over the centuries, the preparation evolved into a culinary art form, with chefs across generations developing their own unique techniques. Chef John’s version modernizes this tradition, combining classic methods with professional tips that guarantee perfection. The secret lies in balancing herbs, butter, and roasting time to create an unforgettable dish.
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Roast Turkey and Gravy
Ingredients
For the Turkey:
- 1 whole turkey (12–14 lbs), thawed
- ½ cup unsalted butter, softened
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp sage, chopped
- 1 lemon, halved
- 1 onion, quartered
- 3 garlic cloves
- 1 cup chicken broth
For the Gravy:
- ¼ cup turkey drippings (from the roasting pan)
- 2 tbsp all-purpose flour
- 2 cups turkey or chicken stock
- Salt and pepper to taste
Instructions
- Preheat Oven: Set oven to 325°F (165°C).
- Prepare Turkey: Pat turkey dry with paper towels. Gently loosen the skin from the breast and spread softened butter underneath. Rub olive oil, herbs, salt, and pepper all over.
- Stuff Cavity: Fill with lemon, onion, and garlic. Place the turkey on a rack in a roasting pan.
- Roast: Pour chicken broth into the pan. Roast uncovered for about 3 hours (15 minutes per pound), basting every 45 minutes.
- Rest: Remove from oven when the internal temperature reaches 165°F (74°C). Let rest for 30 minutes before carving.
- Make Gravy: Pour drippings into a saucepan. Whisk in flour and cook for 2 minutes. Slowly add stock and whisk until thickened. Season to taste.
- Serve: Slice turkey and drizzle with homemade gravy.
Notes
- Always thaw turkey completely before roasting.
- Basting regularly keeps the meat moist and flavorful.
- Use a meat thermometer for accurate cooking.
- Letting the turkey rest prevents juice loss when carving.
- Leftovers make excellent sandwiches or soups.
Tips for Roast Turkey and Gravy:
- Add white wine or apple cider to the roasting pan for extra flavor.
- Roast the turkey breast-side down for the first hour for juicier breast meat.
- Use fresh herbs for a more aromatic result.
- For a crispier skin, brush with melted butter halfway through cooking.
- Strain the gravy before serving for a silky, restaurant-quality finish.
FAQ’s for Roast Turkey and Gravy:
Q1. Can I use a brine for this recipe?
Yes, brining adds moisture and flavor. Just ensure the turkey is well-rinsed and dried before seasoning.
Q2. How can I tell when the turkey is done?
The internal temperature should reach 165°F (74°C) in the thickest part of the breast.
Q3. Can I make the gravy ahead of time?
Yes. Prepare it a day ahead and reheat gently, adding a splash of broth if needed.
Q4. What if my turkey browns too quickly?
Cover loosely with foil to prevent over-browning while it finishes cooking.
Q5. How long can leftovers last?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Conclusion:
Chef John’s Roast Turkey and Gravy is more than just a meal—it’s a celebration of tradition, flavor, and comfort. With its golden skin, juicy meat, and rich, savory gravy, it’s the perfect centerpiece for your holiday feast. Whether you’re cooking for family or friends, this recipe guarantees applause at every table.