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The Quintessential Old-Fashioned Roasted Turkey With Gravy

The aroma of roasting turkey, golden brown and fragrant, is the undeniable herald of joyous gatherings. For me, it’s more than just a meal; it’s the scent of homecoming, the comforting embrace of tradition. I can vividly recall my grandmother, her hands dusted with flour, meticulously preparing the bird for the oven, the entire house filled with an anticipation that only this classic dish can evoke. That perfectly rendered skin, the impossibly juicy meat, and the rich, silky gravy – it’s a symphony of flavors and textures that defines the very essence of a celebratory feast.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes – 4 hours
Total Time: 4 hours – 4 hours 30 minutes
Servings: 12-15
Yield: 1 whole turkey
Dietary Type: Poultry

Ingredients

For the Turkey:

1 (14-16 lb) whole turkey
1 ½ teaspoons mixed-up salt, divided (Jane’s Krazy Original Mixed-Up Salt is recommended)
1 ½ teaspoons garlic powder, divided
1 ½ teaspoons poultry seasoning, divided
1 teaspoon ground sage
1 teaspoon pepper
5 (14-ounce) cans chicken broth, divided
½ cup butter, melted

For the Gravy:

2 carrots, sliced
3 celery ribs, sliced
1 medium yellow onion, sliced
½ cup chopped fresh parsley
½ cup all-purpose flour
½ cup water

For Garnish:

Fresh parsley
Orange slice
Fresh cranberries

Equipment Needed

Large roasting pan
Paper towels
Small bowl
Basting spoon or bulb baster
Meat thermometer
Saucepan
Wire-mesh strainer
Whisk
Serving platter

Instructions

Begin by preparing your turkey. Remove the giblets and neck from the turkey cavity. It’s crucial to chill these immediately, as they will be integral to creating a flavorful gravy later.
Next, rinse the turkey thoroughly with cold water, both inside and out. Following this, pat the entire bird completely dry with paper towels. This step is vital for achieving crispy skin.
In a small bowl, combine 1 teaspoon each of the mixed-up salt, garlic powder, poultry seasoning, sage, and pepper. This aromatic blend will form the primary seasoning for your turkey.
Sprinkle this seasoning mixture generously over the entire turkey, both inside the cavity and on the exterior. Ensure an even coating for uniform flavor.
Place the turkey, breast side up, in a large roasting pan. For a more compact and evenly cooked bird, tuck the wingtips under the body.
Pour 2 cans of chicken broth into the bottom of the roasting pan. This will help keep the turkey moist during the initial stages of cooking and provide delicious pan drippings for your gravy.
Drizzle the melted butter evenly over the entire surface of the turkey. This will contribute to a beautifully golden-brown and succulent skin.
Preheat your oven to 450°F (230°C).
Roast the turkey, uncovered, at 450°F (230°C) for 1 hour.
After the initial hour, reduce the oven temperature to 425°F (220°C). At this point, you may want to shield the turkey with aluminum foil, particularly the breast and wing areas, if it starts to brown too quickly. This prevents excessive browning while allowing the interior to cook through.
Continue to bake for another 3 ½ to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C). Ensure the thermometer does not touch any bone.
Baste the turkey every 45 minutes with the pan drippings. This process is key to keeping the meat moist and developing a rich flavor.
While the turkey is roasting, prepare the base for your gravy. In a saucepan, bring the remaining 3 cans of chicken broth, the reserved neck and giblets, sliced carrots, sliced celery, sliced yellow onion, and chopped fresh parsley to a boil.
Once boiling, cover the saucepan, reduce the heat, and simmer for 45 minutes, or until the vegetables are tender. This simmering process allows the flavors from the neck, giblets, and vegetables to infuse the broth.
When the turkey has reached its target temperature, remove it from the roasting pan and transfer it to a serving platter. Reserve all the drippings remaining in the roasting pan.
Carefully skim any excess fat from the drippings in the roasting pan, if desired.
Pour the simmered giblet mixture through a wire-mesh strainer into the reserved drippings in the roasting pan. Discard the solids (neck, giblets, and vegetables).
Place the roasting pan over medium-high heat on the stovetop. Bring the liquid to a boil, stirring constantly to loosen any browned bits that have adhered to the bottom of the pan. These browned bits are packed with flavor.
In a separate small bowl, stir together the all-purpose flour and ½ cup of water until a smooth paste forms. This is your slurry, which will thicken the gravy.
Gradually add the flour-water mixture to the boiling giblet mixture in the roasting pan, stirring constantly.
Continue to cook over medium-high heat, stirring continuously, for about 10 minutes, or until the gravy has thickened to your desired consistency.
Stir in the remaining ½ teaspoon each of mixed-up salt, garlic powder, and poultry seasoning. Taste and adjust seasoning as needed.
Serve the hot gravy with the roasted turkey.
Garnish the turkey platter with fresh parsley, orange slices, and fresh cranberries for a beautiful presentation.

Expert Tips & Tricks

Achieving that perfectly golden, crispy skin on your turkey is an art form, but a few key techniques can make all the difference. Ensuring the turkey is thoroughly dry is paramount; moisture is the enemy of crispiness. Don’t shy away from the basting; while it adds time, the rewards of a moist, flavorful bird are well worth the effort. For even cooking, consider trussing your turkey, which also creates a more elegant presentation. If your turkey starts to brown too quickly, don’t hesitate to tent it with foil. It’s better to shield a beautiful bird than to have it burn. The pan drippings are liquid gold for gravy, so don’t skip the step of scraping up those browned bits from the bottom of the roasting pan – that’s where the deepest flavor lies.

Serving & Storage Suggestions

This magnificent roasted turkey is best served hot, straight from the oven or after a short rest. Arrange it proudly on a large platter, garnished with fresh parsley, vibrant orange slices, and jewel-toned cranberries. Carve the turkey tableside for an impressive display. Leftover turkey and gravy can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the turkey gently in the oven or microwave to preserve its moisture. The gravy can be reheated on the stovetop, adding a splash of water or broth if it has become too thick.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	747.8 kcal
Calories from Fat
Total Fat	39.9 g	61%
Saturated Fat	13.9 g	69%
Cholesterol	283.7 mg	94%
Sodium	1171.9 mg	48%
Total Carbohydrate	7.5 g	2%
Dietary Fiber	0.9 g	3%
Sugars	1.6 g	6%
Protein	83.8 g	167%

Variations & Substitutions

While this recipe focuses on the classic approach, there are always ways to personalize it. For a more herbaceous flavor, consider adding sprigs of fresh rosemary and thyme to the roasting pan along with the vegetables. If you prefer a lighter gravy, you can use a fat separator to remove more of the fat from the pan drippings before thickening. For a gluten-free gravy, a cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup cold water) can be used instead of flour.

FAQs

Q: How do I ensure my turkey is cooked through but not dry?
A: The most reliable method is to use a meat thermometer. Insert it into the thickest part of the thigh, ensuring it registers 180°F (82°C).

Q: Can I make the gravy ahead of time?
A: While the turkey drippings are best fresh, you can prepare the vegetable and giblet broth base ahead of time and refrigerate it. Then, combine it with the drippings and thicken just before serving.

Q: What if my turkey browns too quickly?
A: Tent the areas that are browning too rapidly with aluminum foil. This will protect them while the rest of the turkey finishes cooking.

Q: How can I get extra crispy skin?
A: Ensure the turkey is completely dry before seasoning and roasting. Also, avoid overcrowding the roasting pan, as this can trap steam.

Q: What should I do if I don’t have Jane’s Krazy Original Mixed-Up Salt?
A: You can create a similar blend by combining kosher salt, garlic powder, onion powder, black pepper, and a pinch of paprika.

Final Thoughts

There’s a profound satisfaction in presenting a perfectly roasted turkey, a centerpiece that signifies warmth, generosity, and togetherness. This recipe, with its focus on classic techniques and comforting flavors, is designed to bring that joy to your table. May your kitchen be filled with the comforting aroma of roasting turkey and the happy sounds of your loved ones gathering. Don’t hesitate to share your successes and perhaps even a new family tradition inspired by this timeless dish.

Old-Fashioned Roasted Turkey With Gravy Recipe