Turkey Roast with Gravy
Few meals feel as festive and comforting as a roast turkey with gravy. While most often associated with Thanksgiving and Christmas, this dish is perfect anytime you want to impress family or guests with a hearty, home-cooked centerpiece. A turkey roast is juicy, flavorful, and when paired with silky gravy, it becomes an unforgettable meal.
Cooking turkey intimidates many home cooks, but it doesn’t have to. By roasting at the right temperature, basting occasionally, and making a simple pan gravy from the drippings, you’ll achieve tender meat with crispy golden skin and a rich, savory sauce to pour over everything from turkey slices to mashed potatoes.
Let’s break down how to make a perfect roast turkey with gravy, step by step.
Ingredients (Serves 8–10)
For the Turkey
- 1 whole turkey, 10–12 lbs (thawed if frozen)
- ½ cup unsalted butter, softened
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried thyme (or 2 tbsp fresh)
- 2 tsp dried rosemary (or 2 tbsp fresh)
- 2 tsp dried sage (or 2 tbsp fresh)
- Aromatics (for Cavity)
- 1 onion, quartered
- 1 lemon, halved
- 1 head garlic, halved horizontally
- 2 sprigs rosemary
- 2 sprigs thyme
For the Gravy
- 4 cups turkey or chicken stock
- 4 tbsp pan drippings (from the roasted turkey)
- 4 tbsp all-purpose flour
- Salt and pepper, to taste
How to Make Turkey Roast with Gravy
Step 1: Prep the Turkey
If using a frozen turkey, thaw it completely in the refrigerator (about 24 hours per 5 lbs).
Remove giblets and neck from the cavity. Rinse turkey inside and out, then pat completely dry with paper towels.
Tuck wings under the body and tie legs together with kitchen twine.
Step 2: Season the Turkey
Mix butter, olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, rosemary, and sage into a paste.
Carefully loosen the turkey’s skin by sliding your hand under the breast and thighs. Spread half the butter mixture under the skin for maximum flavor.
Rub the remaining mixture over the entire turkey, including the cavity.
Stuff cavity with onion, lemon, garlic, and fresh herbs.
Step 3: Roast the Turkey
Preheat oven to 325°F (165°C).
Place turkey breast-side up on a rack in a large roasting pan. Add 1 cup water or stock to the bottom to prevent drippings from burning.
Roast uncovered, basting occasionally with pan juices.
Cooking time is about 15 minutes per pound. For a 12-lb turkey, that’s about 3 hours.
Turkey is done when a thermometer reads 165°F (74°C) in the thickest part of the thigh.
Remove from oven and let rest, loosely tented with foil, for 20–30 minutes before carving.
Step 4: Make the Gravy
Pour drippings from the roasting pan into a measuring cup, then skim off excess fat, reserving about 4 tablespoons.
In a saucepan, heat drippings (fat) over medium heat. Whisk in flour and cook for 2–3 minutes to form a golden roux.
Slowly whisk in turkey stock until smooth. Simmer for 5–7 minutes, whisking, until thickened.
Season with salt and pepper.
Step 5: Serve
Carve turkey into slices of breast, thighs, wings, and drumsticks.
Arrange on a platter and serve with warm gravy on the side.
Chef’s Notes & Tips
Brining helps: For extra-juicy meat, brine the turkey overnight in salt water or use a dry brine with salt and herbs.
Crispier skin: Start roasting uncovered. If skin gets too dark, cover loosely with foil.
Rest before carving: Resting allows juices to redistribute, keeping meat moist.
Gravy variations: Add a splash of white wine or a spoonful of cream for richness.
Make ahead: Roast turkey early, slice, and reheat in gravy before serving for stress-free entertaining.
Nutrition Information (Per Serving, Approximate, with Gravy)
- Calories: 460 kcal
- Protein: 48 g
- Carbohydrates: 5 g
- Fat: 26 g
- Fiber: 1 g
- Sodium: 480 mg
(Nutrition values depend on portion size and gravy amount.)
FAQs About Turkey Roast with Gravy
- How do I keep my turkey from drying out?
Baste occasionally, use a meat thermometer, and don’t overcook. Brining also helps keep turkey moist.
- Should I cook the turkey covered or uncovered?
Roast uncovered for crispy skin. If the turkey browns too quickly, cover loosely with foil during the last hour.
- Can I roast just a turkey breast instead of a whole bird?
Yes. Roast a bone-in turkey breast at 325°F for about 20 minutes per pound, until it reaches 165°F internally.
- How do I make gluten-free gravy?
Use cornstarch or arrowroot in place of flour. Mix with stock to make a slurry, then add to drippings and simmer until thick.
- What sides go best with roast turkey?
Classics include mashed potatoes, stuffing, cranberry sauce, roasted vegetables, green bean casserole, and dinner rolls.
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