Entree: United States – Roasted Turkey with Brown Beef Gravy and Mashed Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (720 ml) sliced cooked roasted turkey light meat, approx. 14 oz (400 g) total
- 2 cups (480 ml) beef gravy, hot
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (0.6 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh chives or parsley (optional)

Show original ingredient measurements

- 3 cups sliced cooked roasted turkey light meat, approx. 14 oz (400 g) total
- 2 cups (480 ml) beef gravy, hot
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (0.6 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh chives or parsley (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place potatoes in a large pot, cover with cold water, add 1 tsp (5 ml) salt, bring to a boil, and simmer until tender, about 15–20 minutes.
2. Drain potatoes well, return to the pot off heat, add butter and warmed milk, and mash until smooth; season with salt and pepper to taste and keep warm.
3. Warm the beef gravy in a saucepan over medium heat until simmering; adjust seasoning if needed.
4. Reheat turkey slices gently in a skillet with a splash of water or under a low oven (300°F / 150°C) until just warmed through, about 5–8 minutes.
5. To serve, spoon mashed potatoes onto each plate, arrange turkey slices atop the potatoes, and ladle hot beef gravy over the turkey and potatoes.
6. Garnish with chopped chives or parsley if using and serve immediately.

1. Place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil, and simmer until tender, about 15–20 minutes.
2. Drain potatoes well, return to the pot off heat, add butter and warmed milk, and mash until smooth; season with salt and pepper to taste and keep warm.
3. Warm the beef gravy in a saucepan over medium heat until simmering; adjust seasoning if needed.
4. Reheat turkey slices gently in a skillet with a splash of water or under a low oven (300°F / 150°C) until just warmed through, about 5–8 minutes.
5. To serve, spoon mashed potatoes onto each plate, arrange turkey slices atop the potatoes, and ladle hot beef gravy over the turkey and potatoes.
6. Garnish with chopped chives or parsley if using and serve immediately.