Roast Turkey and Gravy
Chef John’s Roast Turkey and Gravy is a timeless holiday classic featuring a succulent, golden-brown bird and rich, flavorful gravy made from scratch. With a crispy exterior, juicy interior, and perfectly balanced seasoning, this dish turns any meal into a celebration.
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.