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
Scale
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
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.
Notes
- For a juicier turkey, try brining the bird overnight before roasting.
- Use a meat thermometer to avoid overcooking and ensure food safety.
- Resting the turkey after roasting helps retain its juices.
- The pan gravy is best made immediately after roasting while drippings are warm.
Nutrition
- Serving Size: 1 serving
- Calories: 1198 kcal
- Sugar: 3 g
- Sodium: 3408 mg
- Fat: 72 g
- Saturated Fat: 35 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 121 g
- Cholesterol: 472 mg
