Chef John’s Roast Turkey and Gravy
Chef John’s Roast Turkey is seasoned, roasted to perfection, and paired with homemade gravy. The result is a moist, tender bird and a silky, flavorful gravy made from pan drippings.
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.