🍗 Roast Turkey and Pan Gravy Recipe 🍗
Cook Time: 5 hours
Prep Time: 45 minutes
Total Time: 5 hours 45 minutes
Description: Dive into the succulent flavors of this Roast Turkey and Pan Gravy, perfect for any festive occasion or a comforting family meal. Follow this recipe step-by-step to create a masterpiece that will leave everyone craving for more.
Recipe Category: Whole Turkey
Keywords: Poultry, Vegetable, Meat, Christmas, Thanksgiving, Weeknight, Brunch, Oven
Nutritional Information:
- Calories: 1123.5
- Fat Content: 57.7g
- Saturated Fat Content: 15.9g
- Cholesterol Content: 435.3mg
- Sodium Content: 453mg
- Carbohydrate Content: 11.5g
- Fiber Content: 1.7g
- Sugar Content: 3.4g
- Protein Content: 130.7g
Ingredients:
- 14-16 pound turkey
- Kosher salt
- Fresh ground pepper
- 8 sprigs fresh thyme
- 8 sprigs fresh sage
- 2 onions
- 2 celery stalks
- 4 carrots
- 2 leeks
- 1 bay leaf
- 4 tablespoons extra virgin olive oil
- 5 cups turkey broth
- 1 1/4 cups chicken broth
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup butter
Instructions:
-
Preparation:
- Preheat your oven to 375°F (190°C).
- Rinse the turkey well with cold water and pat it dry with paper towels.
- Sprinkle salt and pepper inside the turkey cavity.
-
Seasoning:
- Gently lift the skin on the breast and slide your hand to separate it from the flesh.
- Stuff 6 sprigs each of thyme and sage under the skin to cover the breast.
- Chop the onions, celery, carrots, and leeks. Mix them with the remaining herbs.
-
Stuffing and Trussing:
- Fill the turkey cavity with most of the vegetable and herb mixture, saving some for later.
- If desired, use kitchen string to truss the turkey, tying the legs together and tucking the wings beneath the bird.
-
Roasting:
- Rub the turkey all over with olive oil and season generously.
- Place the remaining vegetables in the bottom of a large roasting pan greased with olive oil.
- Position the turkey breast side up on top of the vegetables in the pan.
- Roast the turkey in the preheated oven for one hour at 375°F (190°C).
- After one hour, reduce the oven temperature to 325°F (163°C).
- Using oven mitts or large meat forks, carefully turn the turkey over so that it is breast side down.
- Return the turkey to the oven and roast for an additional 30 minutes, or until the skin turns golden brown.
- Once the skin is golden brown, remove the turkey from the oven and cover it loosely with foil.
- Return the turkey to the oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer inserted between a thigh and breast reads 170°F (77°C).
- Once done, transfer the turkey to a carving platter and let it rest for about 20 minutes before carving.
-
Making the Gravy:
- Place the roasting pan with turkey juices on two burners over medium heat.
- Mix the turkey broth and 1 cup of water, then add it to the pan juices.
- Bring the mixture to a boil, stirring to scrape up browned bits, then lower the heat and simmer for 10 minutes.
- Strain the mixture into a saucepan and let it sit for 5 minutes.
- Skim off any fat that rises to the top.
- Place the saucepan over medium-high heat and add any accumulated juices from the turkey platter.
- To thicken the gravy, mix the cornstarch with the remaining 1/4 cup of water and stir it into the pan juices.
- Bring the mixture to a boil, then lower the heat and simmer until the gravy becomes slightly thickened.
- Remove the gravy from the heat, add butter, and season to taste with salt and freshly ground pepper.
-
Serving:
- Serve the succulent roast turkey with the flavorful pan gravy and your favorite stuffing.
- Enjoy the feast with your loved ones, savoring every delicious bite of this exquisite dish.
Yield: This recipe yields about 5 cups of rich and flavorful gravy, perfect for generously drizzling over your roast turkey and sides.
With this detailed recipe, you’re all set to impress your guests or family with a mouthwatering roast turkey feast that’s sure to become a cherished tradition for years to come. Happy cooking! 🦃🍽️
