Oven Roasted Turkey with Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Additional Time
20 mins
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Total Time
3 hrs 35 mins
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Servings
6 servings
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Calories
1198 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Turkey with Gravy
Description
To prepare Oven Roasted Turkey with Gravy, a 10-pound turkey is thawed if frozen, brought to room temperature before roasting, and patted dry. Butter and seasoned salt are applied to the turkey to promote browning and seasoning. The bird is roasted breast side up on a rack, with wings tucked and legs tied, ensuring even cooking. A foil tent may be used partway through if the skin browns too quickly. The turkey is done when the thigh temperature reaches 180°F, then rested to retain juices and improve carving.
The gravy is made by combining pan drippings with flour to form a roux, then gradually whisking in turkey broth until smooth and thickened. This accompaniment enriches the meal with the turkey’s inherent flavors.
This recipe suggests purchasing 1 to 1 ½ pounds of turkey per person and using a meat thermometer for accurate doneness rather than timing alone. It also recommends avoiding basting to maintain oven temperature stability and moisture retention.
Ingredients
For the Turkey:
- 1 cup butter softened
- 2 tablespoons seasoned salt recommended: Jane's Crazy Mixed-Up Salt
- 10 pounds turkey fresh or frozen
For the Gravy:
- ½ cup pan drippings from turkey
- ½ cup all-purpose flour
- 3 ¾ cups turkey broth or chicken broth or stock
Instructions
To Roast the Turkey:
- If using a frozen turkey, thaw in the refrigerator allowing at least 24 hours for every 4 pounds of turkey.
- Approximately 1 1/2 hours before cooking, remove the turkey from the refrigerator and let it sit at room temperature.
- Preheat the oven to 325 degrees. Drain any juices from the turkey and pat it dry with paper towels.
- Place the turkey breast side up on a rack in a roasting pan.
- Tuck the wings under the turkey and secure the legs with kitchen twine if needed.
- Rub the turkey generously with the butter. Sprinkle evenly with seasoned salt.
- Place the turkey in the preheated oven.
- About 2/3 through cooking time, check to make sure the breast and tops of the legs aren't browning too quickly. If needed, cover the turkey loosely with a tent of aluminum foil to prevent overcooking.
- Turkey is done when the temperature in the thigh registers 180 degrees on a meat thermometer.
- Remove from the oven and let stand for at least 20 minutes before carving.
To Make the Gravy:
- Remove drippings from the turkey roasting pan and place in a medium saucepan.
- Using a whisk, blend the flour into the pandrippings.
- Whisk in the stock or broth a little at a time
- Place the saucepan over medium high heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes.
Notes
- Allow 1 to 1 ½ pounds of turkey per person when purchasing to ensure sufficient servings and leftovers.
- Use a meat thermometer to confirm doneness instead of relying strictly on cooking time; turkey is done at 180°F in the thigh.
- If a roasting rack is not available, use a foil coil or a bed of vegetables like carrots and celery to elevate the turkey.
- Avoid basting during roasting to maintain steady oven temperature and prevent dry meat; the butter rub keeps the turkey moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1198 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1198kcal | 60% |
| Carbohydrates | 13g | 4% |
| Protein | 121g | 242% |
| Fat | 72g | 111% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 472mg | 157% |
| Sodium | 3408mg | 142% |
| Potassium | 1378mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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