A beautifully roasted turkey is the star of any Thanksgiving or holiday feast. Chef John’s Roast Turkey and Gravy recipe delivers a juicy, flavorful bird with crispy golden skin and rich, savory gravy. This dish is a true showstopper that combines traditional flavors with foolproof techniques.
Chef John’s Roast Turkey and Gravy:
The secret to this recipe is the perfect balance of seasoning, roasting, and resting. The gravy, made from the drippings, ties everything together, making each slice of turkey irresistible. Whether you are hosting your first holiday dinner or are a seasoned cook, this recipe guarantees success.
History of Roast Turkey:
Roast turkey has been a centerpiece of holiday meals in America since the 17th century, most famously associated with Thanksgiving. The tradition began with settlers and Native Americans sharing meals that featured wild turkey. Over centuries, roast turkey evolved into a festive dish served with rich gravies and sides, symbolizing abundance and gratitude.
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Chef John’s Roast Turkey and Gravy
Ingredients
For the Turkey:
- 1 whole turkey (12–14 lbs), thawed if frozen
- ½ cup unsalted butter, softened
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 onion, quartered
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh herbs (thyme, rosemary, sage)
For the Gravy:
- Pan drippings from the roasted turkey
- 4 tbsp all-purpose flour
- 3 cups chicken or turkey stock
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Remove giblets and pat turkey dry.
- Rub butter under the skin and over the surface.
- Season generously with salt, pepper, paprika, garlic powder, onion powder, and thyme.
- Stuff cavity with onion, lemon, garlic, and fresh herbs.
- Place turkey on a roasting rack in a large pan.
- Roast uncovered, basting occasionally, until internal temperature reaches 165°F in the thickest part (about 3–4 hours).
- Rest turkey for at least 30 minutes before carving.
Gravy:
- Remove turkey from roasting pan and skim excess fat.
- Place pan on stovetop and whisk flour into drippings.
- Cook until golden, then slowly whisk in stock.
- Simmer until thick and smooth.
- Season with salt and pepper.
Notes
- Always thaw turkey safely in the refrigerator.
- Let the bird rest before carving to retain juices.
- Save bones for homemade stock.
- Use a thermometer for accurate doneness.
- Tent with foil if browning too quickly.
Tips for Turkey and Gravy:
- Rub butter under the skin for maximum flavour.
- Roast on a rack for even cooking.
- Add carrots and celery under the turkey for extra flavour.
- Make gravy ahead and reheat if pressed for time.
- Carve against the grain for tender slices.
FAQ’s for Gravy:
Q:How long does it take to roast a turkey?
About 15 minutes per pound at 325°F, but always check with a thermometer.
Q:Do I need to brine the turkey?
Brining adds flavor, but this recipe works perfectly without it.
Q:Can I prepare the turkey the night before?
Yes, season and refrigerate uncovered for crispier skin.
Q;How do I store leftovers?
Refrigerate within 2 hours and use within 3–4 days.
Q:Can I freeze roasted turkey?
Yes, freeze in airtight containers for up to 3 months.
Conclusion:
Chef John’s Roast Turkey and Gravy is the ultimate holiday recipe. With tender, juicy meat and a rich gravy made from pan drippings, it’s a feast-worthy centerpiece. Follow these simple steps, and you’ll have a turkey that impresses guests and becomes a family tradition.