Golden brown whole roasted turkey with a bowl of homemade gravy

Perfectly Juicy Whole Roasted Turkey with Rich Homemade Gravy

Name: Perfectly Juicy Whole Roasted Turkey with Rich Homemade Gravy
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 piece Whole turkey (thawed, about 4-5 kg / 9-11 lbs); 2 tbsp Salt (kosher or sea salt preferred, for seasoning); 1 tbsp Black pepper (freshly ground); 100 g Unsalted butter (softened, for rubbing turkey); 2 tbsp Fresh rosemary (finely chopped); 2 tbsp Fresh thyme (finely chopped); 1 tbsp Fresh sage (finely chopped); 4 cloves Garlic cloves (minced); 1 piece Onion (quartered, for cavity); 2 pieces Carrot (roughly chopped, for roasting pan); 2 pieces Celery stalks (roughly chopped, for roasting pan); 500 ml Chicken broth or stock (low sodium, for gravy and basting); 3 tbsp All-purpose flour (for gravy thickening); 2 tbsp Fresh parsley (chopped, for garnish)

Home Page / Delicious Roast Recipes / How to Roast a Turkey

medium

3 hour

Nutritional value per serving

Calories312kcal

Carbs4gram

Fat18gram

Protein30gram

Ingredients

Quantity

Whole turkey (thawed, about 4-5 kg / 9-11 lbs)1 piece
Salt (kosher or sea salt preferred, for seasoning)2 tbsp
Black pepper (freshly ground)1 tbsp
Unsalted butter (softened, for rubbing turkey)100 g
Fresh rosemary (finely chopped)2 tbsp
Fresh thyme (finely chopped)2 tbsp
Fresh sage (finely chopped)1 tbsp
Garlic cloves (minced)4 cloves
Onion (quartered, for cavity)1 piece
Carrot (roughly chopped, for roasting pan)2 pieces
Celery stalks (roughly chopped, for roasting pan)2 pieces
Chicken broth or stock (low sodium, for gravy and basting)500 ml
All-purpose flour (for gravy thickening)3 tbsp
Fresh parsley (chopped, for garnish)2 tbsp

This recipe will guide you through roasting a whole turkey that's juicy, flavorful, and accompanied by a rich homemade gravy. It's designed for everyday home cooks with basic kitchen tools and commonly available ingredients. The turkey is seasoned and roasted to perfection, with clear instructions on safe cooking temperatures to ensure food safety. The total ingredient cost is approximately $30 USD (€28, £24, ₹2,500). The dish is about 2500 kcal total, serving about 8 people. It's suitable for those following a traditional omnivore diet. Difficulty is medium due to the size and care of roasting a whole bird. Total time is about 4.5 hours including preparation and cooking. This recipe emphasizes safe food handling, including avoiding cross-contamination, and using a meat thermometer to check doneness.

Preparation instructions

Prepare the turkey and marinade

1Remove the thawed turkey from the refrigerator about 1 hour before roasting to bring to room temperature. Remove giblets from cavity if present and reserve for gravy or discard. Pat the turkey dry inside and out with paper towels. Mix softened butter with chopped rosemary, thyme, sage, and minced garlic. Rub the herb butter all over the turkey skin and under the skin where possible for flavor and moisture. Season the turkey generously inside and out with salt and freshly ground black pepper. Place the quartered onion inside the cavity. This step ensures flavor and helps the skin crisp.

Preheat oven and set up roasting pan

2Preheat your oven to 175°C (350°F). Place chopped carrots and celery in the bottom of a large roasting pan. Lay the turkey breast side up on a rack over the vegetables. Adding vegetables under the rack helps elevate the turkey for even cooking and makes a base for drippings for gravy.

Roast the turkey

3Place the turkey in the preheated oven. Roast uncovered. Plan about 13-15 minutes per pound (about 29-33 minutes per kg) cooking time. For a 4.5 kg turkey, estimate approximately 2 hours 15 minutes to 2 hours 30 minutes. About halfway through roasting, baste the turkey with pan juices or chicken broth to keep moisture. Use a baster or spoon carefully.

Check temperature for doneness

4Start checking the temperature about 30 minutes before estimated time. Insert a meat thermometer into the thickest part of the turkey thigh, avoiding the bone. The turkey is safely cooked when the internal temperature reaches 74°C (165°F). This ensures the poultry is safe to eat. Avoid cross-contamination by using clean tools and washing hands after handling raw turkey.

Rest the turkey

5When the turkey reaches the correct temperature, remove it from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving. Resting allows juices to redistribute, making meat juicy and easier to carve.

Prepare the gravy

6While the turkey rests, pour pan drippings and vegetables from roasting pan through a fine sieve into a saucepan. Skim off excess fat if needed. Place saucepan on medium heat. Sprinkle 3 tablespoons of all-purpose flour and whisk continuously to form a roux. Slowly add 500 ml chicken broth while whisking to create a smooth sauce. Simmer until thickened, about 5-10 minutes. Season gravy with salt and pepper to taste. Optionally, add a splash of white wine or cream.

Serve and garnish

7Carve the turkey and arrange on a serving platter. Pour gravy into a gravy boat. Garnish the turkey with chopped fresh parsley for color and freshness.

Cooking Tips

1Allow the turkey to come to room temperature before roasting to ensure even cooking.

2Use a meat thermometer to check internal temperature for food safety and perfect doneness.

3Resting the turkey after roasting keeps it juicy and tender.

4Save the giblets for making an extra flavorful stock or gravy.

5Avoid washing the raw turkey under running water, as it can spread bacteria. Pat dry instead.

Equipment Needed

Large roasting pan with rack
Meat thermometer (instant-read preferred)
Basting brush or spoon
Sharp carving knife
Saucepan for gravy
Whisk
Fine sieve or strainer
Aluminum foil

Shopping List

[ ] Whole turkey (4-5 kg): $20 - Choose a fresh or fully thawed frozen bird. Ensure skin is intact.
[ ] Unsalted butter (100 g): $1.50 - Use fresh, room temperature butter for easy rubbing.
[ ] Fresh herbs (rosemary, thyme, sage, parsley): $3 - Pick fragrant, fresh herbs without brown spots.
[ ] Garlic (4 cloves): $0.50 - Fresh garlic cloves add depth of flavor.
[ ] Onion (1 piece): $0.50 - Medium-sized, firm onion.
[ ] Carrots (2 pieces): $1 - Select firm, bright carrots.
[ ] Celery stalks (2 pieces): $1 - Choose crisp, green stalks.
[ ] Chicken broth (500 ml): $2 - Low-sodium broth is best for controlling salt.
[ ] All-purpose flour (small amount): <$1 - For making gravy roux.

Total estimated cost: $30 - Prices may vary by location; fresh ingredients add much flavor and quality.

FAQ

How do I safely thaw a frozen turkey?

Thaw the turkey in the refrigerator in its packaging. Allow about 24 hours of thawing time for every 2.3 kg (5 pounds) of turkey. Make sure the turkey is in a tray to catch any juices to avoid cross-contamination.

What temperature should the turkey be cooked to?

The turkey should reach a safe internal temperature of 74°C (165°F) measured in the thickest part of the thigh, without touching the bone, to ensure it is safe to eat.

Can I stuff the turkey?

If you decide to stuff the turkey, do so just before roasting and ensure the stuffing also reaches 74°C (165°F). However, this recipe focuses on roasting with aromatics inside the cavity only for food safety and even cooking.

How do I keep the turkey moist?

Basting the turkey with its pan juices or chicken broth every 30-45 minutes during roasting helps keep it moist. Also, rubbing herb butter under the skin adds flavor and moisture.

Can I prepare the gravy without the roasting pan drippings?

Yes, you can make gravy using store-bought stock and thickening it with flour or cornstarch. Roasting pan drippings add extra flavor but are not absolutely required.