Roasted Turkey with Gravy

Everyone needs an easy go-to recipe for roasting the holiday turkey. This is a simple recipe that requires little fussing. The turkey will be moist when cooked, and delicious paired with the gravy recipe below.

INGREDIENTS:
1 12-15 lb. Turkey, Fresh or Fully Defrosted
Salt & Pepper
4 Tbsp. Butter (Melted) & 4 Tbsp. Butter (Room Temperature)
½ Lemon, ½ Onion, Quartered, 1 Celery Stalk, Quartered
2 Cups Chicken Broth

Gravy:
Pan Drippings, including softened vegetables
1 Cup White Wine
6 Tbsp. Butter & 1/3 Cup Flour
Salt & Pepper to Taste

TURKEY DIRECTIONS:
To prepare the turkey, clean the contents from the cavity. Pat the turkey dry and rub 4 Tbsp. of melted butter all over the turkey (including inside the cavity), and season well with salt and pepper. Tie the legs together with kitchen twine. Break 4 Tbsp. of room temperature butter into small pieces and place under the skin, covering the breast. Put the lemon, onion and celery inside the cavity. Place the turkey, breast side up, on a roasting rack set in a roasting pan. Pour the chicken broth in the bottom of the roasting pan (to create moisture as the turkey cooks). Roast in a preheated 325 degree oven for approx. 15-20 minutes per pound (in a regular oven-convection will cook quicker). Check the temperature by placing a meat thermometer into the thickest part of the thigh, taking care not to touch the bone. The temperature reading should be 165 degrees F. When ready, remove turkey from oven and tent with aluminum foil. Let rest for approx. 20 minutes before slicing.

GRAVY DIRECTIONS:
To prepare the gravy, remove the turkey from the roasting pan, and pour off the drippings into a bowl. Let the drippings cool for a few minutes, then skim off fat and discard. Strain the drippings to remove any solids, and set aside. Meanwhile, place the roasting pan across two burners over medium heat. Add the wine to the pan, and stir well to bring up any browned bits from the bottom of the pan. Saute for approx. 4 minutes, until reduced. Add the reserved drippings back to the pan and heat through.

Separately, in a sauté pan, melt the butter and add the flour, stirring for approx. 5 minutes until the mixture turns light brown. Add the wine and pan dripping sauce to the butter and flour mixture, whisking constantly, and bring to a simmer until the gravy thickens slightly. Add salt and pepper to taste.

MUSHROOM GRAVY:
I like to serve another gravy with sautéed mushrooms. Melt 2 Tbsp. of butter in a sauté pan and add 1 cup of sliced mushrooms. Saute for approx. 7 minutes, until tender. Add salt and pepper to taste. Combine with gravy sauce and serve warm.

TURKEY TIPS:
Plan about 1 ½ lbs of turkey per person plus extra for leftovers.
If the turkey was frozen, leave plenty of time for the turkey to thaw in the refrigerator. Allow 1 day for every 4-5 lbs. of turkey.

CARNE E PESCE - ROASTED TURKEY WITH GRAVY

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