Name: Roast Turkey with Gravy
Prep time: 40 min
Cook time: 3 h 50 min
Total time: 4 h 30 min
Yield: 16
Ingredients: 2 tbsp kosher salt; 1 tbsp ground black pepper; 1 tbsp poultry seasoning; 1 whole turkey (reserve neck and giblets); 2 onions; 3 ribs celery; 2 carrots; ½ bunch fresh sage; 3 sprigs fresh rosemary; 8 tbsp butter; 6 cups water; 1 bay leaf; 1 tbsp butter; ¼ cup all-purpose flour; ¼ tsp balsamic vinegar; 1 tbsp fresh sage; Salt and pepper, to taste

Instructions

Preheat the Oven

Set your oven to 325°F (165°C).
Season the Turkey

In a small bowl, combine kosher salt, black pepper, and poultry seasoning. Tuck the wings under the bird and sprinkle about 1 tbsp of this seasoning mix inside the turkey cavity. Set the rest of the seasoning aside.
Stuff the Turkey

In a large bowl, toss the onions, celery, and carrots together. Stuff about ½ cup of this vegetable mixture, plus the sage and rosemary, into the turkey cavity. Tie the turkey legs together with kitchen string.
Butter the Turkey

Gently loosen the skin over the turkey breast with your fingers or a spatula. Spread 2 tbsp of butter evenly under the skin. Rub the remaining 6 tbsp of butter all over the outside of the turkey, then sprinkle it with the reserved seasoning mixture.
Set Up the Roasting Pan

Spread the rest of the vegetable mixture into a large roasting pan. Place the turkey on top of the vegetables and add about ½ inch of water to the pan. Cover the turkey breast with a tent of aluminum foil.
Roast the Turkey

Roast the turkey in the preheated oven for about 3½ hours, or until the thickest part of the thigh reads 165°F (75°C) on an instant-read thermometer. Remove the foil during the last hour of roasting and baste the turkey with the pan juices every 20-30 minutes.
Make the Stock

While the turkey roasts, place the neck and giblets in a saucepan with 6 cups of water and the bay leaf. Simmer over medium heat for 2 hours. Strain the stock, discard the solids, and set aside 4 cups of stock for the gravy.
Rest the Turkey

Once the turkey is done, remove it from the oven and carefully pour the pan juices into a bowl (about 3 cups). Skim off the turkey fat, reserving about 2 tbsp. Cover the turkey loosely with foil and let it rest for 10–15 minutes before carving.
Make the Gravy

While the turkey rests, heat the 2 tbsp of reserved turkey fat and 1 tbsp butter in a skillet over medium heat. Add the onions from the roasting pan and cook until browned, about 5 minutes. Stir in the flour and cook for another 5 minutes, stirring constantly.

Gradually whisk in the stock and reserved pan juices until smooth. If desired, add a splash of balsamic vinegar. Simmer, whisking often, until the gravy thickens, about 10 minutes. Stir in the chopped sage, and season with salt and pepper.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 942kcal

% Daily Value *
Total Fat 70g108%
Saturated Fat 23g115%
Cholesterol 256mg86%
Sodium 950mg40%
Potassium 774mg23%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 69g138%

Vitamin C 2 mg
Calcium 89 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Roast Turkey with Gravy