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Email Roast Turkey and Gravy

Discard the vegetables from the pan and strain the pan juices into a large measuring cup or fat separator.

Place the roasting pan over two burners over medium heat. Add 1 cup of the chicken broth and cook, scraping up the brown bits with a wooden spoon, 1 minute, then strain into the measuring cup containing the pan juices.

Add enough additional chicken broth, if necessary, to measure 4 cups total liquid; let settle for 3 minutes, then skim the fat from the top (if using a measuring cup).

Pour the liquid (leaving the fat in the fat separator, if using) into a medium saucepan over medium-high heat and bring to a boil.

In a small bowl, combine the cornstarch and ¼ cup cold water and whisk into the broth. Simmer until the gravy thickens, 3 or 4 minutes. Season to taste with salt and pepper (48 turns on pepper mill).

Carve:

  1. Snip the string
  2. Remove leg/thigh
  3. Remove wish bone
  4. Remove breasts
  5. Remove wings
  6. Separate leg from thigh; slice thigh meat
  7. Slice breast meat

Roasting times for a 375° F oven (internal temperature of turkey 165° F):

Total Weight Unstuffed Stuffed
8 to 12-pounds 2 to 3 hours 2 ½ to 3 ½ hours
12 to 16-pounds 3 to 4 hours 3 ½ to 4 ½ hours
16 to 20-pounds 4 to 5 hours 4 ½ to 5 ½ hours
20 to 24-pounds 5 to 6 hours 5 ½ to 6 ½ hours
24 to 30-pounds 6 to 7 hours 6 ½ to 7 ½ hours
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Juicy & Tender Roast Turkey and Gravy

Active Time: 15 minutes   |   Total Time: 4 hours 15 minutes   |   Serves Serves 8-10  |   Watch Video

Ingredients
  • 6 stalks celery, halved
  • 2 yellow onions, quartered
  • 1 (12 to 14-pound) turkey
  • 2 to 6 cups low-sodium chicken broth
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • ¼ cup cornstarch
Instructions

Turkey:

Place the oven rack in the lowest position and heat the oven to 375°F.

Place 4 stalks of the celery and 4 of the onion quarters in a large flameproof roasting pan.

Remove the neck and giblets from the turkey; rinse the neck and add it to the pan; discard the giblets. Place a roasting rack on top of the vegetables.

Rinse the turkey inside and out, pat dry with paper towels, and place on the rack (breast-side up). Season the turkey inside and out with salt and pepper (48 turns on pepper mill), and tuck the wings under the body.

Stuff with the thyme and remaining 2 stalks celery and the quartered onion. Tie the ends of the legs together with kitchen twine. Rub the turkey with the oil.
Roast for 1 hour, rotate the pan 180 degrees, and add 2 cups of the chicken broth to the pan.

Continue to roast 2 to 2½ hours more until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Transfer the turkey to a large cutting board and let rest for 30 minutes before serving.

Gravy:

Discard the vegetables from the pan and strain the pan juices into a large measuring cup or fat separator.

Place the roasting pan over two burners over medium heat. Add 1 cup of the chicken broth and cook, scraping up the brown bits with a wooden spoon, 1 minute, then strain into the measuring cup containing the pan juices.

Add enough additional chicken broth, if necessary, to measure 4 cups total liquid; let settle for 3 minutes, then skim the fat from the top (if using a measuring cup).

Pour the liquid (leaving the fat in the fat separator, if using) into a medium saucepan over medium-high heat and bring to a boil.

In a small bowl, combine the cornstarch and ¼ cup cold water and whisk into the broth. Simmer until the gravy thickens, 3 or 4 minutes. Season to taste with salt and pepper (48 turns on pepper mill).

Carve:

  1. Snip the string
  2. Remove leg/thigh
  3. Remove wish bone
  4. Remove breasts
  5. Remove wings
  6. Separate leg from thigh; slice thigh meat
  7. Slice breast meat

Roasting times for a 375° F oven (internal temperature of turkey 165° F):

Total Weight Unstuffed Stuffed
8 to 12-pounds 2 to 3 hours 2 ½ to 3 ½ hours
12 to 16-pounds 3 to 4 hours 3 ½ to 4 ½ hours
16 to 20-pounds 4 to 5 hours 4 ½ to 5 ½ hours
20 to 24-pounds 5 to 6 hours 5 ½ to 6 ½ hours
24 to 30-pounds 6 to 7 hours 6 ½ to 7 ½ hours

This recipe was printed from:
http://jessicaseinfeld.com//recipes/juicy-tender-roast-turkey-and-gravy

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Juicy & Tender Roast Turkey and Gravy

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