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Oven Roasted Turkey with Gravy
A simple method for cooking a beautifully moist Oven Roasted Turkey with golden, crispy skin and instructions for making the best pan gravy.
Prep Time
15 mins
Cook Time
3 hrs
Additional Time
20 mins
Total Time
3 hrs 35 mins
Servings: 6 servings
Calories: 1198 kcal
Course:
Main Course
Cuisine:
American
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 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.
Cup of Yum
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
- The times, servings, and nutrition information are calculated based on a 10-pound fresh, unfrozen turkey.
- When purchasing your turkey, allow 1 to 1 1/2 pounds per person. More if you'd like lots of leftovers.
- Turkey Roasting Time Table:
- Times stated are approximate. Use a meat thermometer to determine when your turkey is done correctly.
- Tips:
- If you don't have a roasting rack, form a coil of aluminum foil to place in the bottom of your pan or use a bed of vegetables such as carrots and celery to keep the turkey raised off the bottom of the pan.
- Skip the basting - basting a turkey means frequently opening the oven door which results in temperature fluctuations that can result in a dry finished bird. The butter rubbed all over will keep the turkey moist without the need for basting.
Nutrition Information
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
(39%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1246IU
(25%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1198
% 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.