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Old-Fashioned Roast Turkey with Gravy on a plate

Old-Fashioned Roast Turkey with Gravy

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 12-14 pound whole turkey, thawed
  • 1/2 cup unsalted butter softened
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 onion quartered
  • 1 lemon halved
  • 4 cups turkey or chicken stock divided
  • 1/4 cup all-purpose flour for gravy

Method
 

  1. Preheat oven to 325°F. Remove turkey giblets and neck, then pat turkey completely dry with paper towels.
  2. Mix butter with sage, thyme, salt, and pepper. Gently loosen breast and thigh skin; spread butter underneath.
  3. Stuff the cavity with onion quarters and lemon halves. Tie legs together with kitchen twine and tuck wing tips under the body.
  4. Place turkey breast-side up on a rack in a large roasting pan. Pour 2 cups of stock into the bottom of the pan.
  5. Roast for 3 to 3.5 hours, basting every 30 minutes with pan drippings. If skin browns too quickly, tent loosely with foil. Turkey is done when internal temperature reaches 165°F in the thickest part of the thigh.
  6. Transfer turkey to a cutting board and let rest for 30 minutes before carving.
  7. For gravy, separate drippings; skim fat, reserving 1/4 cup. Heat reserved fat over medium heat; whisk in flour and cook 2 minutes. Gradually whisk in defatted drippings and remaining 2 cups stock. Simmer 5-7 minutes, stirring, until thickened. Season with salt and pepper.