Easier Roast Turkey And Gravy Recipe
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Description
Roast turkey is a classic dish that is often served during special occasions and holidays. However, it can be quite daunting to prepare and cook, especially for those who are new to cooking or have limited time. This recipe provides a simplified approach to making roast turkey and gravy without sacrificing flavor or texture. With the right ingredients and equipment, you can achieve a delicious and juicy roast turkey that will impress your guests.Prep Time
Preparation time for this recipe is approximately 30 minutes.Cook Time
Cooking time for this recipe is approximately 3 to 4 hours.Ingredients
For the turkey:- 1 (12 to 14-pound) turkey, thawed if frozen
- 1/2 cup unsalted butter, softened
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 onion, quartered
- 1 lemon, quartered
- 4 cups turkey or chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
- Salt, to taste
Equipment
- Roasting pan with a rack
- Basting brush or spoon
- Meat thermometer
- Whisk
Method
1. Preheat your oven to 325°F (160°C). 2. Remove the neck and giblets from the turkey cavity and discard or save for later use. 3. Rinse the turkey inside and out with cold water and pat dry with paper towels. 4. In a small bowl, mix together the softened butter, salt, pepper, thyme, and rosemary. 5. Rub the butter mixture all over the turkey, including under the skin and inside the cavity. 6. Stuff the turkey cavity with the quartered onion and lemon. 7. Place the turkey on a roasting rack in a roasting pan, breast-side up. 8. Roast the turkey in the preheated oven for 3 to 4 hours, or until the internal temperature of the thickest part of the turkey thigh reaches 165°F (75°C). 9. Baste the turkey with pan drippings every 30 minutes. 10. Once the turkey is done, transfer it to a cutting board and let it rest for 20 to 30 minutes before carving. 11. While the turkey is resting, prepare the gravy. Place the roasting pan on the stovetop over medium heat. 12. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. 13. Gradually whisk in the broth and wine until the gravy is smooth. 14. Bring the gravy to a simmer and cook for 5 to 10 minutes, or until it thickens. 15. Season the gravy with black pepper and salt to taste. 16. Serve the turkey with the gravy on the side.Notes
To make the turkey more flavorful, you can add additional herbs or spices to the butter mixture, such as sage or garlic. You can also stuff the turkey with other aromatics, such as celery, carrots, or apples.Nutrition Info
This recipe yields approximately 12 to 14 servings. Each serving contains approximately:- Calories: 500
- Protein: 65g
- Fat: 23g
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 1g
- Sodium: 660mg
Recipe FAQ
Can I use a frozen turkey?
Yes, you can use a frozen turkey for this recipe, but you will need to thaw it first. To thaw a turkey, place it in the refrigerator for 24 hours for every 4 to 5 pounds of weight.What if I don't have a roasting pan?
If you don't have a roasting pan, you can use a large baking dish or even a disposable aluminum pan. Just make sure to use a roasting rack to lift the turkey off the bottom of the pan.Can I make the gravy ahead of time?
Yes, you can make the gravy ahead of time and reheat it when you're ready to serve. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, stirring occasionally, until heated through.Recipe Tips
- Make sure to let the turkey rest before carving to allow the juices to redistribute and keep the meat moist.
- Invest in a meat thermometer to ensure that your turkey is cooked to the correct temperature and avoid overcooking or undercooking.
- For a crispier skin, you can increase the oven temperature to 400°F (205°C) for the last 30 minutes of cooking.
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