Description
Master Thanksgiving turkey and gravy with my easy, juicy recipe. Perfect for beginners and seasoned cooks alike, with all my kitchen tips and tricks!
Ingredients
Scale
- Main Turkey & Gravy Ingredients:
- 1 (12-15 lb) whole turkey, fresh or thawed
- 6 cups chicken or turkey broth, plus more as needed
- 1/2 cup unsalted butter, softened
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream (optional)
- Aromatics & Flavor Builders:
- 2 large yellow onions, quartered
- 4 carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 sprigs fresh sage
- Seasonings & Spices:
- 2 tablespoons kosher salt, plus more to taste
- 1 tablespoon black pepper, freshly ground
- Optional Extras:
- Fresh parsley, chopped, for garnish
Instructions
- Prep the Turkey, Get Salty:: First things first, pat that turkey super dry with paper towels – seriously, this helps with crispy skin! Then, if you’re feeling fancy (and you should!), give it a generous dry brine with salt and pepper, even a day ahead if you can. Stuff the cavity with half your mirepoix and some fresh herbs. Honestly, I used to skip this step and my turkey was just… fine. But a dry turkey is a sad turkey, so don’t forget the salt!
- Butter Up & Roast Away:: Rub that beautiful bird all over with softened butter. Get it under the skin too, if you’re brave enough to poke around – it makes a huge difference! Lay the rest of your mirepoix and herbs in the bottom of your roasting pan, then place the turkey on top. Pour in about 2 cups of broth. Pop it into a preheated oven, breast-side up. This is where the magic starts to happen, and the house fills with that incredible aroma!
- Baste, Baste, Baste!:: Now, we baste! Every 30-45 minutes, open that oven (carefully, it’s hot!) and spoon those delicious pan juices over the turkey. This is crucial for keeping it moist. I always set a timer, because honestly, I get distracted by holiday chatter. Don’t worry if some juices spill, it’s all part of the kitchen chaos!
- Check the Temp, Don’t Overcook:: Here’s the big one, hon. Use a meat thermometer! Insert it into the thickest part of the thigh, avoiding the bone. You’re looking for 165°F (74°C). The minute it hits that, pull it out! I’ve overcooked so many birds by just guessing, and trust me, it’s heartbreaking. A few degrees can make all the difference in juiciness.
- Rest, Rest, Rest!:: Once cooked, transfer the turkey to a cutting board and TENT it loosely with foil. Let it rest for at least 20-30 minutes, or even longer for a bigger bird. This is where all those juices redistribute, making every slice tender and delicious. Honestly, this step is as important as the cooking itself – I learned that the hard way, carving too early and watching all the juices run out!
- Gravy Time (The Best Part!):: While the turkey rests, make your gravy! Pour those amazing pan drippings into a fat separator (or just let it settle and spoon off the fat). In the roasting pan, whisk some flour into the fat, cook for a minute, then slowly whisk in the defatted drippings and more broth. Simmer, whisking constantly, until thickened. Finish with a splash of heavy cream and season to taste. It’ll be thick, rich, and oh-so-satisfying!