Easy Roast Turkey with Gravy
Roasting a turkey can feel daunting, but this Easy Roast Turkey with Gravy recipe simplifies the process without sacrificing flavor. Developed over decades of holiday cooking, this method ensures a juicy, golden-brown turkey every time. With just a few simple ingredients and easy steps, you’ll create a show-stopping centerpiece and delicious homemade gravy to complete the meal! Whether you’re hosting your first Thanksgiving or perfecting your annual tradition, this recipe is sure to become your go-to.
Equipment
- Roasting pan with rack (see note below)
- Brush for basting
- Meat thermometer
- Whisk
Ingredients
For the Roast Turkey:
- 1 whole Turkey (fresh, organic if possible)
- 1 tsp salt
- ½ tsp pepper
- 1 onion (cut into large chunks)
- 4 stalks celery (chopped into 3-inch pieces)
- ¼ cup olive oil
- 1 tbsp Herbes de Provence
For the Gravy:
- ½ cup pan drippings from turkey
- ¼ cup all purpose flour
- 2 cups turkey or chicken stock (see note below)
- salt and pepper to taste
- 1 tsp butter
Instructions
For the Roast Turkey:
- Preheat oven to 325℉. Place oven rack on lowest setting
- Remove giblets and neck from turkey if present, and set aside. (See note below)
- Season the cavity of the turkey with salt and pepper
- Place turkey on rack in roasting pan and tuck the wings behind the shoulders
- Place onion and celery into the cavity of the turkey
- Rub olive oil onto the turkey
- Sprinkle Herbes de Provence all over turkey and press into the skin
- Place turkey in preheated oven
- Every 30 minutes rotate turkey in oven to ensure even cooking
- Once pan juices collect in roasting pan, baste turkey every 30 minutes with a basting brush
- Roast turkey at 325℉ until internal temperature reaches 165℉
- Allow turkey to rest for at least 20 minutes before carving
For the gravy:
- Pour drippings from the turkey pan into a large measuring cup
- Allow drippings to rest for a couple of minutes so that the fat rises to the top
- Using a ladle or spoon, carefully remove as much of the fat from the top as possible
- Add ½ cup pan drippings to a medium saucepan
- Heat the drippings over medium heat until bubbly
- Sprinkle flour over the drippings and whisk vigorously. (This mixture is called a roux)
- Cook the roux over medium heat approximately 2 minutes until golden in color.
- Add turkey or chicken broth a little at a time, whisking well between additions.
- Check the flavor and add salt and pepper if desired.
- Add butter to the gravy, and cook approximately 10 minutes over low heat, stirring frequently.
Notes
- Years ago, I invested in a heavy roasting pan with a rack. If you don't have a roasting pan, you may use a disposable foil pan.
- In recent years, the turkeys I have purchased may or may not come with a neck and giblets. If the neck and giblets are present, remove them from the turkey before roasting.
- For the gravy: you may make your own turkey stock, or use pre-made turkey or chicken stock
- If the neck is included with the turkey, place it in a pan with 1 chopped onion and 2 stalks of celery along with a generous sprinkle of salt and pepper. Add water to the pot and simmer it on low heat while the turkey cooks in the oven. When the turkey is done, strain the stock and use it to make gravy.
- Cooking times for the turkey vary depending upon the size of the bird. I recommend using this guide from the USDA to estimate cooking time.
- Confirm doneness with a meat thermometer placed in the thickest part of the inner thigh. (In my oven, the cooking time seems to be faster than the USDA guide)
Tried this recipe?Let us know how it was!
