Classic Roast Turkey Recipe

Name: Classic Roast Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 . turkey (fresh prime - 15-20lb., Maple Leaf); 2 carrots, coarsely chopped; 2 celery, stalks coarsely chopped; 2 onions, coarsely chopped; 1/4 cup butter, softened; 1 teaspoon fresh sage, finely chopped; 1 teaspoon fresh thyme, finely chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cups turkey stock (and fat from roasted turkey); 1/4 cup all-purpose flour

Servings: persons

1 . turkey (fresh prime - 15-20lb., Maple Leaf)
2 carrots, coarsely chopped
2 celery, stalks coarsely chopped
2 onions, coarsely chopped
1/4 cup butter, softened
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
3 cups turkey stock (and fat from roasted turkey)
1/4 cup all-purpose flour

1
Preheat oven to 425u00b0F.
2
Dry turkey with paper towels. Fill body of the turkey with your favorite stuffing (excess stuffing in the neck cavity). Use skewers to seal cavity or tie legs with string.
3
Add vegetables to roasting pan and place the turkey in the roasting pan. Add 2 cups water. Mix butter with finely chopped herbs. Rub this mixture over the turkey. Sprinkle with salt ahd pepper.
4
Loosely cover the turkey with foil and roast for 1 1/2 hours.
5
Reduce heat to 350u00b0F Remove the foil. Maintain 1/2-inch water in pan. Basting turkey every 30 minutes, roast for a further 1 1/4 hours - 1 3/4 hours or until a meat thermometer inserted into thickest part of thigh registers 185F and stuffing registers 170u00b0F.
6
Transfer turkey to carving board and tent with foil; let stand for 20-30 minutes before carving. Strain out vegetabels and place turkey fat and stock into a measuring jug.
7
Separate fat from stock with a ladle, placing 1/4 cup fat in roasting pan. Reserve the remaining fat for later use.
8
Heat roasting pan on a burner, set at medium heat. Add the flour and using a whisk scrape the brown bits from the bottom of the pan. Cook umtil bubbling and golden brown. Slowly add the turkey stock and continue whisking to create a smooth sauce. Reduce heat and simmer for 10 minutes.
9
Strain and season to taste.
10
TIPS: Use reserved turkey fat to toss with root vegetables for roasting.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 . turkey (fresh prime - 15-20lb., Maple Leaf), 2 carrots, coarsely chopped, 2 celery, stalks coarsely chopped, 2 onions, coarsely chopped, and more.

Yes, Classic Roast Turkey falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Roast Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions