Carved Turkey Recipe
Traditional roasted turkey served with gravy.
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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 from its packaging and take out the giblets from the cavity. Pat the turkey dry with paper towels.
- 3
Season the Turkey
Rub the turkey all over with olive oil. Generously season both the inside and outside of the turkey with salt and black pepper.
- 4
Add Fresh Herbs and Aromatics
Stuff the cavity of the turkey with fresh rosemary, thyme, sage, garlic cloves, onion, and lemon.
- 5
Truss the Turkey
Tie the legs together with kitchen twine and tuck the wing tips under the body.
- 6
Roast the Turkey
Place the turkey 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).
- 7
Rest the Turkey
Once cooked, remove the turkey from the oven, cover it loosely with foil, and let it rest for at least 20-30 minutes before carving.
Gravy Preparation
- 8
Collect Drippings
After removing the turkey, pour the drippings from the roasting pan into a measuring cup. Skim off excess fat, leaving about 1 cup of drippings.
- 9
Make the Roux
In the roasting pan, add 1 tablespoon of all-purpose flour to the drippings over medium heat. Whisk continuously for about 2 minutes until the mixture is golden brown.
- 10
Add Chicken Broth
Slowly whisk in 2 cups of chicken broth into the roux until smooth, continuing to whisk to prevent lumps.
- 11
Season the Gravy
Add salt and black pepper to taste. Bring the gravy to a simmer and cook for about 5-10 minutes until it thickens.
- 12
Serve
Strain the gravy if desired, then serve hot alongside the carved turkey.
