How many servings does this recipe make?

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

What ingredients do I need for Roast Turkey With Pan Gravy?

You need 18 ingredients. The key ingredients include: 1 fresh turkey (14 to 16 pounds), preferably free range, Kosher salt, Freshly ground pepper, 8 sprigs fresh thyme, and more.

Is Roast Turkey With Pan Gravy suitable as meat & poultry?

Yes, Roast Turkey With Pan Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roast Turkey With Pan Gravy?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Turkey With Pan Gravy Recipe

Name: Roast Turkey With Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh turkey (14 to 16 pounds), preferably free range; Kosher salt; Freshly ground pepper; 8 sprigs fresh thyme; 8 sprigs fresh sage; 2 lg. onions, coarsely chopped; 2 celery stalks, coarsely chopped; 4 lg. carrots, peeled and coarsely chopped; 2 leeks, rinsed well and coarsely chopped; 1 bay leaf; 4 tbsp. extra-virgin olive oil; 5 cups turkey; chicken broth; 1 cup 1/4 plus cup plus water; 1/4 cup cornstarch; 1 tbsp. butter; Salt; Freshly ground pepper

Roast Turkey With Pan Gravy

Eats Now Editorial Team · 882 kcal · Meat & Poultry

1
Pre-heat the oven to 375.
2
Rinse turkey well with cold water and pat dry with paper towel.
3
Sprinkle salt and pepper inside the turkey.
4
Lift the skin on the breast and use your hand to gently separate the skin from flesh.
5
Stuff 6 sprigs each of thyme and sage beneath skin to cover the breast.
6
Mix chopped vegetables and remaining herbs.
7
Fill turkey cavity with most of mixture, reserving several handfuls.
8
If desired, use kitchen string to truss turkey, tying the legs together and tucking the wings beneath the bird.
9
Rub all over with olive oil, and season.
10
Place remaining vegetables in bottom of greased, large roasting pan.
11
Place turkey, breast side up, on top of vegetables in pan.
12
Roast for one hour at 375 degrees.
13
Remove turkey from oven and reduce heat to 325 degrees.
14
Using oven mitts or large meat forks, turn turkey over so that it is breast side down.
15
Return to the oven and roast for 30 more minutes, or until the skin turns golden brown.
16
Remove turkey from oven and cover loosely with foil.
17
Return turkey to oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer (inserted between a thigh and breast) reads 170 degrees.
18
Transfer the turkey to a carving platter and allow it to sit about 20 minutes before carving.
19
Place the roasting pan with turkey juices on 2 burners over medium heat.
20
Mix broth and 1 cup of water and add to pan juices.
21
Bring mixture to a boil, stirring to scrape up brown bits, then lower heat and simmer for 10 minutes.
22
Strain into a saucepan and let sit for 5 minutes.
23
Skim off fat that rises to the top.
24
Place saucepan over medium-high heat.
25
Add any accumulated juices from the turkey platter.
26
TO MAKE GRAVY: Mix cornstarch with remaining 1/4 cup water and stir into the pan juices.
27
Bring to a boil; lower heat and simmer until gravy becomes slightly thickened.
28
Remove from heat; add butter and season to taste with salt and freshly ground pepper.
29
Serve with turkey and stuffing.

Roast Turkey With Pan Gravy

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