Entrée: United States – Classic Roast Turkey with Giblet Gravy

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

Serving Size: 8

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 30 min

Total 4 hrs

Ingredients

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

1 whole turkey (10–14 lb (4.5–6.4 kg)), thawed
Giblets and neck
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 / 2 cup (120 ml) (1 stick / 4 oz (113 g)) unsalted butter, softened
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper, plus more to taste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
4 cups (960 ml) low-sodium chicken or turkey stock
2 tbsp (16 g) all-purpose flour (for gravy)

Show original ingredient measurements

1 whole turkey (10–14 lb / 4.5–6.4 kg), thawed
Giblets and neck
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 / 2 cup (1 stick / 113 g) unsalted butter, softened
1 tsp salt
1 tsp black pepper, plus more to taste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
4 cups (960 ml) low-sodium chicken or turkey stock
2 tbsp (16 g) all-purpose flour (for gravy)

Instructions

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

1. Remove giblets and neck; preheat oven to 325°F (165°C). Pat turkey dry and season cavity with salt and pepper; place onion, carrot, celery, and herb sprigs inside cavity.
2. Rub softened butter over and under the skin where possible and season exterior with salt and pepper; truss legs.
3. Place turkey breast-side up on a rack in a roasting pan; tent loosely with foil and roast about 13–15 minutes per pound, removing foil for the last 45 minutes to brown. Baste occasionally with pan juices.
4. Insert a meat thermometer into the thickest part of the thigh (not touching bone); turkey is done at 165°F (74°C). Remove from oven and transfer to a cutting board to rest 20–30 minutes.
5. Meanwhile, make giblet gravy: simmer giblets and neck with 2 cups (480 ml) stock and some aromatics 30 minutes; strain and chop giblets. Skim fat from roasting pan, reserving drippings.
6. Whisk 2 tbsp (30 ml) flour into 2 tbsp (30 ml) fat in a saucepan over medium heat to make a roux; slowly add remaining stock and pan drippings, whisking until smooth. Add chopped giblets, simmer to thicken, season to taste, and serve with carved turkey.

1. Remove giblets and neck; preheat oven to 325°F (165°C). Pat turkey dry and season cavity with salt and pepper; place onion, carrot, celery, and herb sprigs inside cavity.
2. Rub softened butter over and under the skin where possible and season exterior with salt and pepper; truss legs.
3. Place turkey breast-side up on a rack in a roasting pan; tent loosely with foil and roast about 13–15 minutes per pound, removing foil for the last 45 minutes to brown. Baste occasionally with pan juices.
4. Insert a meat thermometer into the thickest part of the thigh (not touching bone); turkey is done at 165°F (74°C). Remove from oven and transfer to a cutting board to rest 20–30 minutes.
5. Meanwhile, make giblet gravy: simmer giblets and neck with 2 cups stock and some aromatics 30 minutes; strain and chop giblets. Skim fat from roasting pan, reserving drippings.
6. Whisk 2 tbsp flour into 2 tbsp fat in a saucepan over medium heat to make a roux; slowly add remaining stock and pan drippings, whisking until smooth. Add chopped giblets, simmer to thicken, season to taste, and serve with carved turkey.