My classic roast turkey with gravy is a dish that has been a centerpiece in my family gatherings for years. The rich, juicy turkey paired with smooth, flavorful gravy makes every bite unforgettable. Whether it’s Thanksgiving or a special dinner, this recipe is always a crowd-pleaser!
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Classic Roast Turkey with Gravy Recipe
A juicy and flavorful turkey that’s crispy on the outside and perfectly tender on the inside. Paired with a savory gravy made from pan drippings, this dish is perfect for any festive occasion.
Ingredients
- 1 Whole Turkey 12 lb
- 2 Tbsp Olive Oil
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 1 Tsp Paprika
- 1 Lemon Cut Into Halves
- 1 Onion Quartered
- 4 Cloves Garlic Peeled
- 2 Stalks Celery Chopped
- 2 Cups Chicken Broth 500 ml
For Gravy
- 2 Tbsp Butter
- 2 Tbsp All-Purpose Flour
- 2 Cups Pan Drippings or Chicken Broth
Optional Topping
- Fresh Parsley Chopped
Instructions
- Preheat Oven to 325°F (160°C).
- Clean the Turkey by removing giblets, rinsing it under cold water, and patting it dry with paper towels.
- Season the Turkey with salt, pepper, and paprika, rubbing the seasoning all over, including under the skin.
- Stuff the Cavity with lemon halves, onion quarters, garlic, and celery.
- Brush with Olive Oil to ensure a crispy and golden skin.
- Place the turkey on a roasting rack in a large pan. Add chicken broth to the pan to keep it moist.
- Roast in Oven for approximately 15 minutes per pound, basting every 45 minutes.
- Remove the turkey when the internal temperature reaches 165°F (74°C) in the thickest part.
- Let it rest for 15 minutes before carving.
For the Gravy
- In a saucepan, melt butter and whisk in flour until smooth.
- Slowly add pan drippings or chicken broth, whisking constantly to prevent lumps.
- Simmer until thickened. Serve warm with the turkey.
Video
Notes
- For extra flavor, add a sprig of thyme or rosemary to the cavity.
- Basting regularly keeps the turkey moist, but don’t open the oven too often as it affects the cooking temperature.
- If the turkey starts browning too quickly, cover it loosely with aluminum foil.
- Letting the turkey rest after roasting is essential for juicy meat.
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