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Oven Roasted Turkey with Gravy on a white serving platter.

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.
Course Main Course, Main Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 35 minutes
Servings 6 servings
Calories 1198kcal


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