An Easy Roast Turkey with Gravy is simple to prepare. With just a few simple steps and aromatic ingredients, you can prepare a delicious, flavorful centerpiece that's perfect for your holiday table.
While a turkey takes time to roast, it requires very little hands-on effort. This easy recipe will guide you to a tender, juicy turkey with homemade gravy.
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How to Defrost and Prepare a Turkey for Roasting
If you're using a frozen turkey, you'll need to defrost it in the fridge for a few days before the big day, even longer if it's an especially large one. For faster defrosting, submerge it in a sink full of cold water, changing the water every 30 minutes until the turkey is defrosted. It takes about one hour per pound, so you still need to allow several hours for this process.
Once defrosted, remove the turkey neck and giblets from the turkey cavity and add them to the roasting pan for extra flavor in the drippings and pan juices which will be the base for the gravy. Aromatic ingredients are the key to a flavorful turkey. We use them to rub the turkey, stuff the cavity and for the roasting pan.
Here are the ingredients needed for cooking a nine to ten-pound turkey. Please see the recipe card at the end of the post for ingredient amounts and step-by-step instructions.
Ingredients Overview
- Turkey: A fresh or fully thawed turkey
- Butter: Will add flavor, moisture and makes the skin golden brown
- Carrots, celery, onion: Add flavor to the turkey and gravy
- Garlic cloves: Used to make a paste with salt and butter to rub the turkey with.
- Fresh rosemary, thyme and parsley: Adds flavor.
- Salt and black pepper: I used sea salt.
- Ground cinnamon: This is optional, cinnamon is a spice often used to flavor savory Middle-Eastern dishes. It imparts a subtle warm and savory note to finished dishes and enhances the flavor of meat.
Not only will these ingredients ensure a flavorful roast turkey but the drippings and pan juices from the turkey in the bottom of the roasting pan will provide you with a tasty base for a delicious gravy.
Steps Overview
Most of the turkey's flavor, golden brown color, and crispy skin will actually come from the butter rub which is a mixture of butter, crushed garlic and salt. This rub goes all over the turkey (under and over the skin) and will season the turkey while it roasts. Sprinkle with pepper and, if you like, a little cinnamon.
- Place rack in the lower position and preheat oven.
- Pat turkey dry with paper towels.
- Crush garlic with salt to make a paste, mix with softened butter and rub all over the turkey (outside, under the skin and inside the cavity). Sprinkle freshly ground pepper and cinnamon all over turkey.
- Place turkey breast-side up on a roasting rack in a pan. Tuck tips of wings under turkey. Stuff the cavity with a few pieces of carrots, celery, onion and fresh herbs. Spread remaining veggies and herbs around the turkey. Add the neck, heart and gizzards to the pan, tie the legs together and pour 1 cup of water into pan.
- Roast turkey, basting every 30 minutes with the pan juices. Add water to the pan if it's drying out. Rotate the pan a couple of times for even browning. After 2 hours, cover the breast loosely with foil.
Tips:
Investing in an instant-read or meat thermometer is the best way to ensure your turkey is perfectly cooked. If you don't have one, you can check by piercing the thickest part of the thigh with a knife—if the juices run clear, it’s done. Be sure to test in a few different spots, as some areas can heat up more quickly than others.
While the turkey roasts, prepare your side dishes. Once the turkey is done, focus on the gravy.
How to Make Gravy from Pan Drippings
The aromatic veggies and herbs used to roast the turkey add wonderful flavor to the gravy. Here's how to make the best gravy:
- Turkey drippings, veggies and herbs.
- Turkey or chicken broth
- All-purpose flour
- Butter
- Place the cooked turkey on a large cutting board to rest.
- Place the roasting pan with the remaining drippings, veggies and herbs over medium heat. Add broth and scrape up the flavorful brown bits from the bottom of the pan. Simmer and strain the broth into a large measuring cup or heatproof bowl.
- In a large saucepan, melt butter and stir in flour to make a roux. Cook until it starts to brown. Add the reserved broth, whisking to remove any lumps and simmer until thickened.
- Taste gravy and adjust the seasoning with salt and pepper to taste.
Serving Suggestions
If you need a tutorial on carving a turkey, The Kitchn has a great turkey carving tutorial on their site. Plan to serve your turkey dinner shortly after carving it, otherwise make sure to cover it with aluminum foil to keep it warm.
Roast turkey and gravy is delicious served with mashed potatoes, stuffing and roast vegetables.
If you need inspiration, take a look at my Holiday Favourites section for appetizers, side dishes and desserts to complete your feast.
Storage Instructions
Refrigerate leftover turkey promptly or freeze it if you won’t eat it within three days.
To freeze turkey, remove the meat from the bones and store it in an airtight container that isn't too large for the amount of meat. You can freeze turkey meat for up to three months.
If you used this flour-based gravy recipe, you can also freeze any leftover for up to three months. Poor leftover gravy in a freezable container (freezer bags can also be used) and place it in the freezer.
Recipes for Leftovers
For an easy meal, use leftover turkey to make a sandwich with your favorite toppings.
It also perfect in this Creamy Chicken Noodle and Vegetable Soup, just use turkey instead of chicken. You can also add it to this Tomato Orzo Soup or this Easy Black Bean Soup. Simply add the cooked turkey at the end to heat through.
Happy holidays!
Side Dishes for Turkey Dinner
- Sweet Potato Biscuits
- Pomegranate, Pear and Pecan Salad with Balsamic Vinaigrette
- Spinach and Clementine Salad
- Roasted Sweet Potato Salad with Citrus Tahini Dressing
- Easy Spanakopita
Easy Roast Turkey with Gravy Recipe
Ingredients
- 9 to 10 lbs turkey fresh or defrosted
- 3 tablespoons butter softened
- 3 carrots coarsely chopped
- 2 celery stalks coarsely chopped
- 1 large onion quartered
- fresh herbs, rosemary, thyme, parsley sprigs
- 3 garlic cloves, medium
- 2 teaspoons salt
- 1 teaspoon ground pepper
- ½ -¾ teaspoon ground cinnamon optional
For the Gravy
- reserved pan drippings, veggies and herbs
- 4 cups turkey or chicken stock more broth to thin out gravy if necessary
- 4 tablespoons flour
- 2 tablespoons butter the drippings are already fatty so there isn't a need to use too much butter here.
Instructions
- Preheat oven to 325° F. Place rack in the lower position.
- Pat turkey dry with paper towels.
- Crush garlic cloves with salt to make a paste. Mix the softened butter with the garlic paste. Rub butter and garlic mixture all over the outside of the turkey as well as inside the skin (especially at the breast) and inside the cavity. Sprinkle freshly ground pepper and about half a teaspoon of cinnamon all over turkey.
- Set a rack inside a large roasting pan. Place turkey breast side up on the rack. Tuck tips of wings under turkey. Place a few pieces of carrots, celery and onion inside the turkey's cavity along with some fresh herbs. And then spread the remainder of the vegetables and herbs around the turkey in the pan. You can add the neck, heart and gizzards to the pan and tie the legs together with kitchen twine. Pour 1 cup of water into pan.
- Roast turkey, basting about every 30 minutes with the pan juices. Add more water to pan if it's drying out. Rotate the pan a couple of times for even browning. Around 2 hours into roasting, cover the breast loosely with foil.
- Using a meat thermometer, start checking for doneness at the 2 hour mark (for a 9 to 10 lb turkey). A turkey is fully cooked when a thermometer placed in the thigh reads 170° F and in the breast 165° F. Once the turkey is fully cooked, transfer the turkey to a cutting board or platter, cover it loosely with foil and let it rest while you prepare the gravy.
How to Make Gravy
- Place the roasting pan with the remaining drippings and aromatic veggies and herbs over medium heat, add broth and scrape the bottom of the pan. Simmer for a few minutes. Strain the broth into a large measuring cup or heatproof bowl.
- In a large saucepan, over medium-high heat, melt butter and add flour. Cook until flour and butter mixture (roux) starts to colour. Add reserved broth, whisking to remove any lumps. Let gravy simmer over medium heat, taste and adjust salt and pepper to taste.
- Serve turkey with gravy.
Notes
- Turkey cooking time varies by weight. Therefore, it is always safer to check the temperature of the turkey with a meat thermometer. A turkey is cooked when a meat thermometer placed in the thigh reads 170°F and in the breast 165°F.
- Cinnamon may seem like an odd spice to use on a turkey, but in actuality, cinnamon has a savory element to it and is commonly used in savory Middle-Eastern recipes to add warmth and flavor to meats.
- If not consumed within 3 days, leftover turkey should be frozen. Remove the turkey meat from the bones and place in an airtight container that isn't too large for the amount of meat. Freeze for up to three months.
- To freeze gravy, poor in a freezable container (freezer bags can also be used) and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on low, stirring to ensure even heating.
Nutrition
This post has been updated. It was originally published in December 2017.
Karen says
That is a picture perfect turkey! Hope you had a great Christmas.
Sweet and Savoury Pursuits says
Thank you Karen! Had a lovely Christmas, hope all is well with you!
La Cuisine d'Helene says
Your turkey looks amazing. Happy Holidays!
Sweet and Savoury Pursuits says
Thank you Hélène! Happy Holidays to you and your family as well!
Louisa (Living Lou) says
What a gorgeous turkey! Perfectly browned skin--I bet it was delicious!
Sweet and Savoury Pursuits says
Thank you so much! It was amazing!!