Old-Fashioned Roasted Turkey With Gravy

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

Get ready for Thanksgiving! When you make this, start cooking the giblets, neck and vegetables the last 45 minutes of baking.

Ingredients Nutrition

Directions

  1. Remove giblets and neck from turkey, and chill for gravy. Rinse turkey with cold water; pat dry with paper towels.
  2. Combine 1 teaspoons each mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey with mixture.
  3. Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
  4. Bake, uncovered at 450°F for 1 hour. reduce heat to 425°F, shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted in thigh registers 180F, basting every 45 minutes with pan drippings.
  5. Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
  6. Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
  7. Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring constantly to loosen browned bits on bottom of pan.
  8. Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoons each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish if desired.

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