When it comes to a holiday centerpiece or just a special Sunday dinner, nothing quite beats a perfectly cooked bird. Today, I’m so excited to share my Oven Roasted Turkey with Gravy Recipe with you—it’s straightforward, reliably moist, and topped with that dreamy golden-brown skin we all crave. Plus, the pan gravy is honestly the kind of comfort that’ll make everyone ask for seconds. Whether you’re a seasoned chef or just stepping into roasting territory, this recipe is a game-changer you’ll be repeating again and again.

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Why You’ll Love This Recipe

Simplicity at its best: You only need a handful of ingredients and basic tools for this fail-proof roast.
Moist and tender every time: Thanks to the butter and careful roasting, the turkey stays juicy without drying out.
Rich, homemade gravy: The pan drippings transform into a luscious gravy that ties the whole meal together beautifully.
Perfect for any occasion: Whether it’s Thanksgiving, a family gathering, or just because, this recipe fits right in.

A white square plate holds four main layers of cooked chicken pieces arranged closely together. The first layer is sliced golden-brown chicken breast with a slightly crispy skin, showing juicy white meat inside, placed at the bottom right of the plate. On top and to the left, there are two browned chicken legs with textured, seasoned skin and attached bone, garnished with a few green parsley leaves. Behind these, at the top right, sits another golden roasted chicken leg piece with crispy, slightly oily skin. The whole plate rests on a white marbled surface with nearby salt and pepper shakers and a bowl of green beans partially visible in the background, photo taken with an iphone --ar 2:3 --v 7 - Oven Roasted Turkey with Gravy, Thanksgiving turkey, Juicy roasted turkey, Easy turkey recipe, Holiday turkey with gravy

Ingredients You’ll Need

My approach to the Oven Roasted Turkey with Gravy Recipe keeps it refreshingly simple. These quality ingredients come together in a way that highlights the turkey’s natural flavors and makes homemade gravy taste like a gourmet addition without any fuss.

Flat lay of a whole fresh raw turkey with pale pink skin, a small white ceramic bowl of softened golden butter, a small white ceramic bowl containing a mixture of coarse seasoned salt with visible herbs and spices, a small white ceramic bowl filled with golden pan drippings, a small white ceramic bowl of fine white all-purpose flour, a small white ceramic bowl filled with rich amber turkey broth, all neatly arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Oven Roasted Turkey with Gravy, Thanksgiving turkey, Juicy roasted turkey, Easy turkey recipe, Holiday turkey with gravy

Turkey: Choose a fresh or completely thawed turkey around 10 pounds for even cooking and manageable oven space.
Butter: Softened butter is your secret weapon for a juicy bird with crisp skin, and it helps to lock in flavor under the skin if you can get it there.
Seasoned Salt: I like Jane’s Crazy Mixed-Up Salt for that perfect blend of spices, but any good seasoned salt or a mix of salt, pepper, and dried herbs works wonders.
Pan Drippings: This is where the magic happens—don’t skip collecting those drippings to make your gravy rich and flavorful.
All-purpose Flour: Just enough to thicken your gravy to silky perfection.
Broth or Stock: Use turkey broth if you have it for more depth, but chicken broth is an excellent substitute that brightens the gravy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking the basics of my Oven Roasted Turkey with Gravy Recipe based on the season or what’s in my pantry. Don’t be afraid to make it your own—these little changes can make your roast feel fresh each time you make it!

Herb Butter Variation: Mixing fresh rosemary, thyme, or sage into the butter before rubbing it on the turkey adds a fragrant, herbal twist that’s especially nice in the fall.
Citrus Infusion: Rubbing the turkey with lemon zest or stuffing the cavity with orange slices gives an uplifting brightness that cuts through the richness.
Diet-Friendly: Swap the butter with olive oil and reduce the salt if you need a lighter version without sacrificing flavor.

How to Make Oven Roasted Turkey with Gravy Recipe

Step 1: Prep Your Turkey for Roasting

First things first, make sure your turkey is fully thawed if frozen, then pat it dry inside and out—this is essential for crispy skin. I usually loosen the skin gently with my fingers to spread softened butter underneath, which keeps the breast meat wonderfully moist. Then, sprinkle the seasoned salt all over, making sure to get under the skin and inside the cavity for maximum flavor. This prep already smells incredible, and that’s a good sign.

Step 2: Roast Until Golden and Juicy

Place the turkey breast side up on a roasting rack inside a large pan to catch drippings. Roast at 325°F (165°C) for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. I usually start checking at 2.5 hours to avoid overcooking. Tent the bird with foil if it starts getting too dark too fast. Remember, letting it rest for at least 20 minutes after roasting helps the juices redistribute for ultimate tenderness.

Step 3: Make the Best Homemade Gravy

Right after you remove the turkey, pour off the pan drippings into a fat separator or carefully skim off excess fat. Place the roasting pan over medium heat (or transfer drippings to a saucepan), then whisk in flour and cook it for a minute or two to get rid of that raw flour taste. Slowly whisk in the broth until your gravy is smooth and thickened to your liking. If you want it silkier, a splash of cream helps, but the pure turkey broth gives such an authentic savory richness that you’ll find hard to beat!

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Pro Tips for Making Oven Roasted Turkey with Gravy Recipe

Butter Under the Skin: I discovered this trick after too many dry breast moments—spread butter under the skin for extra moist, flavorful meat.
Use a Meat Thermometer: It’s the easiest way to guarantee perfectly cooked turkey without guessing.
Rest Before Carving: Resist the urge to cut immediately; resting locks in all those juices you just worked for.
Don’t Overcrowd the Pan: Using a proper roasting rack lets air circulate for crispier skin and collects clean drippings for your gravy.

How to Serve Oven Roasted Turkey with Gravy Recipe

A white plate sits on a white marbled surface, holding four food layers. At the front, there is a large piece of sliced roasted chicken with a golden-brown crispy skin. Brown gravy is poured over the chicken from a white gravy boat decorated with a blue traditional pattern, held by a woman's hand. To the left of the chicken is a helping of green beans mixed with pieces of pink ham. Behind the green beans is a thick, golden piece of cornbread with a crumbly texture. In the background, part of a roasted chicken with a brown crispy skin is visible on another white plate. Photo taken with an iphone --ar 2:3 --v 7 - Oven Roasted Turkey with Gravy, Thanksgiving turkey, Juicy roasted turkey, Easy turkey recipe, Holiday turkey with gravy

Garnishes

I love a little fresh parsley or thyme sprinkled over the turkey and gravy right before serving—it gives a pop of color and a fresh herbal note to balance the richness. Occasionally, I add a few thin orange or lemon slices on the platter for a festive touch that smells amazing.

Side Dishes

My go-to sides are classic mashed potatoes (because duh, gravy!), roasted root vegetables like carrots and parsnips, and a simple green bean almondine. Sometimes I add a tangy cranberry sauce to bring a lovely contrast of flavors that really rounds out the whole meal.

Creative Ways to Present

For holidays or special dinners, I’ve arranged the carved slices on a bed of fresh herbs with colorful roasted veggies around the edges. It feels like art and makes the meal look as good as it tastes. You can even serve gravy in a warm gravy boat so everyone can help themselves in style.

Make Ahead and Storage

Storing Leftovers

After your feast, cool down unused turkey to room temperature and store in airtight containers in the fridge. I like to slice the leftover meat so it’s ready for quick sandwiches or salads. It keeps wonderfully for 3-4 days.

Freezing

If you want to freeze, wrap turkey slices tightly in plastic wrap and foil or use a vacuum-sealed bag. Frozen cooked turkey stays good for up to 2-3 months without losing much flavor or texture—perfect for a quick meal rescue later.

Reheating

I gently reheat leftovers in a low oven (about 300°F) covered with foil to help keep it from drying out, or in the microwave with a splash of broth to bring back some moisture. For gravy, a quick warm-up on the stovetop while stirring keeps it luscious and smooth.

FAQs

Can I prepare the turkey ahead of time for this Oven Roasted Turkey with Gravy Recipe?

Absolutely! You can prep the turkey by seasoning and buttering it a day ahead, then keep it covered and refrigerated. Just bring it to room temperature before roasting to ensure even cooking.
What if I don’t have a roasting rack?

No worries! You can place the turkey on a bed of roughly chopped onions, carrots, and celery inside the roasting pan. It lifts the bird slightly, allowing air to circulate and creating flavorful drippings for your gravy.
How do I know when the turkey is done?

The most reliable way is using a meat thermometer: the thickest part of the thigh should reach 165°F (74°C). This ensures safety and keeps the meat juicy.
Can I make the gravy gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry to thicken your gravy without sacrificing texture or flavor.
Is it better to baste the turkey during roasting?

While some swear by basting, I find that with butter under the skin and proper cooking temperature, the turkey stays moist without it. Basting can sometimes cool the oven and extend cooking time.

Final Thoughts

This Oven Roasted Turkey with Gravy Recipe truly feels like home on a plate. I love how straightforward it is, and that crispy skin with juicy meat combination always fills our house with warmth and happiness. Sharing this with friends and family made me realize how the simplest recipes often become the most cherished traditions. I hope you give this one a try—you’ll enjoy every bite, and your kitchen will smell absolutely unforgettable.

Oven Roasted Turkey with Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 115 reviews

Author: Lauren
Prep Time: 15 min
Cook Time: 180 min
Total Time: 215 min
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

A simple and classic recipe for Oven Roasted Turkey with golden, crispy skin and moist tender meat, accompanied by a rich, flavorful pan gravy made from the turkey drippings.

Ingredients

Turkey

10 pounds turkey (fresh or frozen)
1 cup butter (softened)
2 tablespoons seasoned salt (recommended: Jane’s Crazy Mixed-Up Salt)

Gravy

½ cup pan drippings from turkey
½ cup all-purpose flour
3 ¾ cups turkey or chicken broth or stock

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Instructions

Prepare the Turkey: Preheat your oven to the appropriate temperature for roasting a turkey (usually 325°F/165°C). Pat the turkey dry with paper towels. Rub the softened butter all over the turkey, including under the skin if possible, and season generously with the seasoned salt.
Roast the Turkey: Place the turkey breast side up on a roasting rack in a roasting pan. Roast according to weight, approximately 13-15 minutes per pound, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with pan juices for extra moistness and golden skin. This usually takes about 3 hours for a 10-pound turkey.
Rest the Turkey: Once cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes to allow juices to redistribute.
Prepare the Gravy: Pour the pan drippings into a measuring cup and skim off excess fat, reserving about ½ cup of drippings. Place the roasting pan on the stove over medium heat. Whisk in the flour to the drippings and cook for 1-2 minutes to create a roux, stirring constantly.
Add Broth and Simmer: Gradually whisk in the turkey or chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened into a smooth gravy, about 5-7 minutes. Season to taste with salt and pepper.
Serve: Carve the turkey and serve with the freshly made pan gravy on the side.