Easy Roast Turkey with Gravy Recipe
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.
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
Calories: 640kcalCarbohydrates: 9gProtein: 101gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 312mgSodium: 1131mgPotassium: 1221mgFiber: 1gSugar: 3gVitamin A: 3402IUVitamin C: 3mgCalcium: 68mgIron: 4mg
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