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Ingredients
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Turkey
Gravy
Method
Turkey Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (165°C).
- 2
Prepare the Turkey
Remove the turkey giblets and neck from the cavity. Rinse the turkey inside and out under cold water and pat dry with paper towels.
- 3
Season the Turkey
Rub the olive oil all over the turkey, ensuring it is well coated. Season the turkey generously with salt, black pepper, garlic powder, onion powder, rosemary, and thyme, both inside and outside the cavity.
- 4
Stuff the Turkey
Insert the lemon inside the cavity of the turkey for added flavor and moisture.
- 5
Roast the Turkey
Place the turkey on a roasting rack in a roasting pan. Pour chicken broth into the bottom of the pan. Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C).
- 6
Basting
Baste the turkey every 30 minutes with the drippings from the bottom of the pan for a golden brown skin.
- 7
Rest the Turkey
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Gravy Preparation
- 8
Gather Drippings
After roasting, pour the turkey drippings from the roasting pan into a measuring cup. Allow any fat to rise to the top, and skim off the fat, reserving 1 cup of drippings.
- 9
Make the Roux
In a saucepan over medium heat, add the reserved drippings and the all-purpose flour. Whisk continuously until the mixture is smooth and golden brown, about 3-5 minutes.
- 10
Add Broth
Slowly pour in the chicken broth while whisking to combine. Bring the mixture to a simmer and cook for about 5-7 minutes until thickened.
- 11
Season the Gravy
Season with salt and black pepper to taste. If the gravy is too thick, add more chicken broth until desired consistency is reached.
- 12
Serve
Serve the gravy hot alongside the carved turkey.