Perfect Roasted Turkey and Gravy




10-30 lb




Melted butter or olive oil

Classic Roast Turkey Directions: Prep Time approx 10 min, 1-1/2 to 4-1/2 hours to roast and at least 20 minutes to rest.

Allow pound uncooked turkey per serving or 1 pound if leftovers are desired.

If using a frozen turkey; start thawing in a pan in the refrigerator 3-4 days before roasting, depending on size.

          Remove and discard leg truss (usually plastic) Pull off and discard any lumps of fat. Remove giblets and neck from cavity of turkey and save for gravy (recipe to follow)/ Rinse turkey inside and out; pat dry. Rub turkey all over with butter or olive oil.

          Place turkey, breast side up, either on a v-shaped rack or directly in a 12x17 roasting pan, or a pan that is at least 2 longer and wider than the bird. If turkey does not come with a thermometer, insert a meat thermometer through thickest part of breast to the bone). Cover with lid of pan or with heavy aluminum foil, remove foil, 30 minutes before end of roasting to brown the bird.

          Roast in a 325 oven until thermometer registers 160

o         Temperatures and Times for unstuffed Turkeys:

Weight Oven Temp Internal Temp Cooking Time

10-13 lbs 350 160 1-1/2 to 2-1/2 hours

14-23 lbs 325 160 2 to 3 hours

24-27 lbs 325 160 3 to 3-1/2 hours

28-30 lbs 325 160 3-1/2 to 4-1/2 hours

Allow 35-40 minutes longer for stuffed turkeys.

          After turkey is roasted, if unstuffed, tip slightly to drain any juices, transfer turkey to a platter. Let stand in a warm place, uncovered, for 15-20 minutes, then carve.


Turkey Stuffing:



Large Loaf Of Stale White Bread Or Prepackaged Bread Cubes About 1-1/2 Pounds



Celery, Diced



Onion, Chopped





Poultry Seasoning Or Sage







Cooled Broth From Cooked Giblets Or Chicken Stock




Directions: If using stale bread, remove crusts and cut into 1 cubes Place in a large bowl. Saute celery and onion in butter until soft and yellow. Add bread and seasonings and toss together until well mixed. Cool. Add broth and eggs and again toss until mixed. Stuff lightly into turkey. Yield: enough for a 10-15 lb bird.


Turkey Gravy:



Giblets, liver and neck from turkey



Onions, peeled and quartered


Celery, diced



Chicken broth







Salt to taste


Rinse giblets and neck; In a 5-6 quart pan, combine giblets, neck, onions, carrots, celery and 1-1/2 cups water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover and stir often over high heat until liquid is evaporated and giblets and vegetables are browned and begin to stick to pan, 10 to 15 minutes longer.

Add 1 quart of broth and the pepper to pan; stir to scrape browned bits free from bottom of pan. Cover and reduce heat, simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1-1/2 hours. If desired add liver and cook for 10 minutes longer.

Pour broth into a strainer, reserving the broth. If desired, reserve neck, giblets, and liver for gravy; finely chop meat from neck, along with giblets and liver. Discard bones and vegetables. Measure turkey stock; if necessary add chicken broth to make 1 quart.

Return the 1 quart of the broth and the chopped meat, if using, back to the pan.

When turkey is done, remove rack and bird from roasting pan. Skim off and discard fat from pan juices. Add 2 cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture into turkey stock and bring to a boil over high heat.

In a small bowl, blend cornstarch with cup of water until smooth. Add to stock mixture and whisk until boiling and thickened, 3-5 minutes. Add salt to taste.



10-12 servings


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