Roasted Turkey With Gravy


Roasted Turkey With Gravy

Turkey with gravy
Prep Time 30 minutes
Total Time 30 minutes
Cuisine American
Servings 4 people


  • 18 pound Fresh Turkey
  • 12 cups Your favorite stuffing
  • 8 tbsp Unsalted butter
  • 2 1/2 quarts Turkey Stock
  • Salt As reqd
  • Black pepper freshly ground
  • 3/4 cup All purpose flour Maida
  • 1/3 cup Port, dry sherry or bourbon optional


  • Position a rack in the lowest position of the oven and preheat to 325ª F.
  • Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry.
  • Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey`s wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing.
  • :-Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
  • Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tight it over the breast area with aluminium foil. Pour 2 cups of the turkey stock into the bottom of the pan.
  • Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180ªF and the stuffing is at least 160ªF, about 4 1/4 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time.
  • Remove the foil during the last hour to allow the breast skin to brown.
  • Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350ªF. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
  • Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
  • Place the roasting pan in two tove burners over low heat and add the turkey fat. Whisk in the flour, craping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes.
  • Transfer the gravy to a warmed gravy boat.
  • Carve the turkey and serve the gravy and the stuffing alongside.
  • :-Makes about 18 servings, with about 7 cups gravy.
Tried this recipe?Let us know how it was!

Response (1)
  1. R
    Rajesh Babz August 29, 2004

    Hi thanks for ur suggetions to cook turkey fry…… one of my gf in US her name samantha she came to India/Bangalore to visit…. me so I have served this content of chicken…. we both enjoyed alot….. and she kissed me to serve her best…. Thank u once again..


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