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.
Servings 6 servings
For the Turkey:
- 1 cup butter softened
- 2 tbsp seasoned salt recommended: Jane's Crazy Mixed-Up Salt
- 10 lb turkey fresh or frozen
For the Gravy:
- ¼ cup pan drippings from turkey
- ½ cup all-purpose flour
- 3 ¾ cups turkey or chicken broth or stock
To Roast the Turkey:
If using a frozen turkey, thaw in the refrigerator allowing at least 24 hours for every 4 pounds of turkey.
Approximately 1 ½ hours before cooking, remove the turkey from the refrigerator and let it sit at room temperature.
Preheat the oven to 325 degrees. Drain any juices from the turkey and pat it dry with paper towels.
Place the turkey 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.
Rub the turkey generously with the butter. Sprinkle evenly with seasoned salt.
Place the turkey in the preheated oven.
About ⅔ 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 minutes before carving.
To Make the Gravy:
Remove drippings from the turkey roasting pan and place in a medium saucepan.
Using a whisk, blend the flour into the pandrippings.
Whisk in the stock or broth a little at a time
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 ½ 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.
|6 - 7 pounds
||2 - 2 ½ hours
|7 - 10 pounds
||2 ½ - 3 hours
|10 - 18 pounds
||3 - 3 ½ hours
|18 - 22 pounds
||3 ½ - 4 hours
|22 -24 pounds
||4 - 4 ½ hours
|24 - 30 pounds
||4 ½ - 5 hours
- 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.
- To enhance the turkey flavor, optionally place halved shallots, lemons, and oranges inside the cavity along with fresh herbs such as rosemary, sage, and thyme. Discard after cooking.
- 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.
- Not sure you can manage a huge turkey? Just roast two small ones instead! They'll cook faster, too.
Serving: 1g | Calories: 1198kcal | Carbohydrates: 13g | Protein: 121g | Fat: 72g | Saturated Fat: 35g | Cholesterol: 472mg | Sodium: 3408mg | Potassium: 1378mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1246IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 5mg