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Ingredients
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Turkey
Gravy
Cranberry Sauce
Method
Turkey
- 1
Prepare the Turkey
Preheat your oven to 325°F (165°C). Remove the turkey from its packaging and remove the giblets from the cavity.
- 2
Season the Turkey
Pat the turkey dry with paper towels. Rub the entire turkey with olive oil, then season generously with salt, black pepper, garlic powder, onion powder, and chopped fresh herbs (rosemary, thyme, and sage).
- 3
Roast the Turkey
Place the turkey breast-side up on a roasting rack in a roasting pan. Roast in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C). Baste the turkey every 30 minutes with its own drippings.
- 4
Rest the Turkey
Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This helps the juices redistribute.
Gravy
- 5
Make the Gravy
After removing the turkey from the roasting pan, pour the drippings into a saucepan. Add the all-purpose flour to the drippings and whisk together over medium heat.
- 6
Add Broth
Slowly add the chicken broth while continuing to whisk to prevent lumps from forming. Bring to a simmer and cook until thickened, about 5-10 minutes. Season with salt and black pepper to taste.
Cranberry Sauce
- 7
Cook the Cranberries
In a medium saucepan, combine fresh cranberries, sugar, water, orange zest, and orange juice. Bring to a boil over medium heat.
- 8
Simmer the Sauce
Reduce heat and let it simmer for about 10-15 minutes until the cranberries burst and the sauce thickens. Remove from heat and let cool.