Easy Roast Turkey with Gravy
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4.8 from 5 votes

Easy Roast Turkey with Gravy

Roasting a turkey need not be a stressful affair, all it takes are a few simple steps and some basic aromatic ingredients for a delicious and flavourful Easy Roast Turkey with Gravy.
Course Main, Main Course
Keyword Gravy, Holidays, Roast Turkey, Turkey
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting time 30 minutes
Total Time 2 hours 45 minutes


  • 9 to 10 lbs turkey fresh or defrosted
  • 1 tbsp butter softened
  • 3 carrots coarsely chopped
  • 2 celery stalks coarsely chopped
  • 1 large onion quatered
  • fresh herbs, rosemary, thyme, parsley sprigs
  • 3 garlic cloves, medium
  • 2 tsp. salt
  • 1 tsp. ground pepper
  • 1/2 -3/4 tsp. ground cinnamon optional


  • reserved pan drippings, veggies and herbs
  • 4 cups turkey or chicken stock more broth to thin out gravy if necessary
  • 4 tbsp. flour
  • 2 tbsp. butter the drippings are already fatty so no need to use too much butter here.


  • Preheat oven to 325° F. Place rack in 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.


  • 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.


  1. 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 thermometer placed in the thigh reads 170° F and in the breast 165° F.
  2. Cinnamon may seem like an odd spice to use on a turkey, but in actuality cinnamon has a savoury element to it and is commonly used in savoury Middle-Eastern recipes.