Holiday Recipes/ Thanksgiving


Holiday Roast Turkey With Gravy


Easy Roast Turkey and Gravy (Foolproof Recipe)

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  • Serves 8-10:
  • 1 (10-12-pound turkey), rinsed and patted dry
  • 2 onions, peeled and quartered
  • 3 carrots, peeled and washed
  • 3 celery ribs, washed and dried
  • 6-8 garlic cloves
  • Salt and freshly ground black pepper
  • 2 cups low- sodium chicken broth
  • Herbed butter:
  • 6 ounces salted butter, melted
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3 garlic cloves, grated
  • 1 tablespoon dried crushed oregano
  • Zest of one lemon
  • Juice of 1 lemon
  • Juice of 1 orange
  • Turkey Cavity:
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • ½ teaspoon crushed red pepper flakes
  • 1 head garlic or 12 garlic cloves
  • Small bunch fresh oregano or thyme
  • Small bunch fresh sage
  • Gravy:
  • 4 tablespoon unsalted butter
  • ¼ -1/3 cup all-purpose flour
  • 1 teaspoon salt or to taste
  • Freshly ground black pepper to taste
  • 2-3 tablespoons fresh lemon juice
  • Pan juices
  • 2-3 cups chicken stock or enough to equal 4 cups liquid including the pan juices



Turkey Instructions:



Preheat the oven to 325°F, 160 °C.



Remove the neck and giblets from the inside cavity of the turkey. Wash the turkey inside and out with cold water and dry well with paper towels. Set it in a try with paper towels to absorb the excess moisture. Use your fingers or a spoon to carefully separate the skin from the turkey breast to create a pocket for the marinade. This will add tons of flavor.


Place the onions, carrots, celery and 8 garlic cloves on the bottom of a large roasting pan. Season lightly with salt and pepper and pour 2 cups of chicken stock over the vegetables.


Place the turkey on top of the bed of vegetables.


Season the turkey cavity with salt, red pepper flakes, and cumin powder. Stuff with garlic cloves, oregano, and sage.


Combine all of the herbed butter ingredients in a small bowl and whisk well.


Rub the turkey all around with the herbed butter especially under the skin. Season the exterior liberally with salt and some pepper and a tablespoon of dried crushed oregano.


Cross the legs together and tie them with butcher’s twine and tuck the wings under the bird.


Tent the turkey loosely first with parchment paper then topped with aluminum foil. Roast covered for 2 and ½ hours.


Remove the foil and parchment paper and insert a thermometer between the leg and thigh and roast another 1 and ½ -2 hours or until the temperature registers 165°F. Raise the oven temperature to 350°F, 180°C for the last 45 minutes of roasting to get the skin golden and crisp.


Baste with the pan juices every 20 minutes.


Remove the pan from the oven, transfer the turkey to a cutting board and allow to rest for at least 30 minutes before carving, to retain all of its juices.



Gravy Instructions:


Pour the pan juices through a strainer. The vegetables can be served alongside the turkey or frozen for later use. Place the pan juices into a gravy separator or place in a bowl in the refrigerator/freezer. The fat will rise to the top and can be easily removed. Combine the pan juices (without the fat) in a pitcher or bowl and add enough chicken stock to equal 4 cups total.


Melt the butter in a large saucepan and add flour while whisking constantly. Cook over medium heat for 3 to 4 minutes. Pour the liquids into the pot and whisk well to combine. Season with some salt and pepper and bring to a boil. Reduce the heat to a medium-low and simmer until thickened. Check the seasoning.


Transfer to a gravy boat and serve alongside the turkey.

Pin for your Pinterest!

Learn how to make easy and juicy roast turkey with this foolproof recipe. Great for Thanksgiving or Christmas dinner.

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  • Reply
    Ray Coley
    November 20, 2019 at 8:31 pm

    This is the first Thanksgiving since my mother passed that I am going to cook my first turkey for my family. I thank you sooo much for taking the time to help me accomplish my goal. I believe by doing this it will help me with the grieving process. I am the youngest son that grew up cooking with his Mom. Thanks again!!

    • Reply
      November 21, 2019 at 5:00 pm

      I’m so sorry for your loss. I hope this meal helps you keep that connection with your mom. Happy Thanksgiving!

  • Reply
    November 27, 2019 at 6:21 pm

    I’ve watched your video 3 times now, made my grocery list, and prayed to the Thanksgiving fairy for a successful feast!

    Thank you for sharing your recipe!

    • Reply
      November 27, 2019 at 7:26 pm

      Happy Thanksgiving!!!

  • Reply
    November 27, 2019 at 6:47 pm

    Can I use Vegetable stock instead of chicken stock? Thank you

    • Reply
      November 27, 2019 at 7:26 pm

      Chicken stock is best but, Vegetable stock will do as long as you add the neck and giblets to the pan 🙂 happy Thanksgiving!

      • Reply
        December 10, 2019 at 9:15 pm

        So… Question from a noob:

        1. In the video it says the thermometer should be inserted and the bird uncovered after 2 hours but in the text it says 2.5. which is accurate?

        2. Do you baste every 20 mins only in the time it is uncovered or do you uncover it, baste it and re-cover it every 20 mins even at the start?


        • Reply
          December 11, 2019 at 12:00 am

          Welcome and sorry about the confusion.
          You may add the thermometer after 2 hours and baste every 20 minutes after that while the turkey is roasting uncovered 🙂 Hope this helps!! Happy Holidays! -Dimitra

  • Reply
    December 8, 2019 at 9:24 pm

    Hi Dimitra, I cannot find your link to how to carve a turkey. Could you please give it to me, please?

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