Oven Roasted Turkey with Gravy

A simple method for cooking a beautifully moist Oven Roasted Turkey with golden, crispy skin and instructions for making the best pan gravy.

Prep Time 15

Cook Time 3

Resting Time 20

Total Time 3 35

Servings servings

If using a frozen turkey, thaw in the refrigerator allowing at least 24 hours of thawing time for every 4 pounds of turkey.
Approximately 1 1/2 hours before cooking, remove the turkey from the refrigerator and let it sit at room temperature.
10 pounds turkey
Preheat the oven to 325 degrees.
Drain any juices from the turkey, remove the package inside the turkey containing the giblets and neck. Optionally, set that aside in the refrigerator to use for stock later. Thoroughly pat the turkey dry with paper towels.
Place the turkey with the breast side up on a rack in a roasting pan.
Tuck the wings under the turkey and secure the legs with kitchen twine if needed. (Some brands come with the legs tucked under a flat of skin so that tying is not necessary.)
Rub the turkey generously with the butter.
1 cup butter
Sprinkle generously inside and out with seasoned salt.
2 tablespoons seasoned salt
Place the turkey in the preheated oven.
About 2/3 through cooking time, check to make sure the breast and tops of the legs aren't browning too quickly. If needed, cover the turkey loosely with a tent of aluminum foil to prevent overcooking.
Turkey is done when the temperature in the thigh registers 180 degrees on a meat thermometer.
Remove from the oven and let stand for at least 20 to 30 minutes before carving.

Remove drippings from the turkey roasting pan and place in a medium saucepan.
½ cup pan drippings from turkey
Using a whisk, blend the flour into the pandrippings.
½ cup all-purpose flour
Whisk in the stock or broth a little at a time
3 ¾ cups turkey or chicken broth or stock
Place the saucepan over medium high heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes.

The times, servings, and nutrition information are calculated based on a 10-pound fresh, unfrozen turkey.

When purchasing your turkey, allow 1 to 1 1/2 pounds per person. More if you'd like lots of leftovers.

Turkey Roasting Time Table:

Times stated are approximate. Use a meat thermometer to determine when your turkey is done correctly.

Tips:

If you don't have a roasting rack, form a coil of aluminum foil to place in the bottom of your pan or use a bed of vegetables such as carrots and celery to keep the turkey raised off the bottom of the pan.
Skip the basting - basting a turkey means frequently opening the oven door which results in temperature fluctuations that can result in a dry finished bird. The butter rubbed all over will keep the turkey moist without the need for basting.