Easy Roast Turkey with Pan Gravy


This easy roast turkey recipe is one you’ll make again and again.

Easy Roast Turkey with Pan Gravy
Serves 6
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  1. 1 (8- to 10-pound) fresh or thawed frozen turkey
  2. 1 1/4 cups unsalted butter, softened and divided
  3. 2 tablespoons chopped fresh sage, divided
  4. 2 tablespoons chopped fresh rosemary, divided
  5. 2 teaspoons kosher salt
  6. 1 teaspoon ground black pepper
  7. 6 cups turkey stock or chicken stock
  8. 1/4 cup all-purpose flour
  1. Preheat oven to 325°. Line a large roasting pan with aluminum foil, and place roasting rack in pan.
  2. Remove neck and giblets from turkey, and tie legs together using butcher’s twine. Place turkey on roasting rack, and pat dry with paper towels.
  3. In a medium bowl, stir together 1 cup butter, 1 tablespoon each sage and rosemary, salt, and pepper; rub butter mixture all over turkey.
  4. Bake for 2 1/2 to 3 hours, basting with 1 cup stock every 30 minutes, or until a meat thermometer inserted into breast registers 165°. Remove from oven, and let stand for 15 minutes. Transfer turkey to a serving platter, and keep warm. Strain pan juices through a fine mesh sieve into a medium bowl.
  5. In a medium saucepan, melt remaining 1/4 cup butter over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in pan juices and remaining stock. Cook, whisking frequently, for 10 minutes or until thickened. Whisk in remaining 1 tablespoon each sage and rosemary. Serve gravy warm with turkey.
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