5 hrs 45 mins
My Private Note
Units: US | Metric
- 14 -16 lbs fresh turkey, preferably free range
- kosher salt
- fresh ground pepper
- 8 sprigs fresh thyme
- 8 sprigs fresh sage
- 2 large onions, coarsely chopped
- 2 stalks celery, coarsely chopped
- 4 large carrots, peeled and coarsely chopped
- 2 leeks, rinsed well and coarsely chopped
- 1 bay leaf
- 4 tablespoons extra virgin olive oil
- 1Pre-heat the oven to 375°.
- 2Rinse turkey well with cold water and pat dry with paper towel.
- 3Sprinkle salt and pepper inside the turkey.
- 4Lift the skin on the breast and use your hand to gently separate the skin from flesh.
- 5Stuff 6 sprigs each of thyme and sage beneath skin to cover the breast.
- 6Mix chopped vegetables and remaining herbs.
- 7Fill turkey cavity with most of mixture, reserving several handfuls.
- 8If desired, use kitchen string to truss turkey, tying the legs together and tucking the wings beneath the bird.
- 9Rub all over with olive oil, and season.
- 10Place remaining vegetables in bottom of greased, large roasting pan.
- 11Place turkey, breast side up, on top of vegetables in pan.
- 12Roast for one hour at 375 degrees.
- 13Remove turkey from oven and reduce heat to 325 degrees.
- 14Using oven mitts or large meat forks, turn turkey over so that it is breast side down.
- 15Return to the oven and roast for 30 more minutes, or until the skin turns golden brown.
- 16Remove turkey from oven and cover loosely with foil.
- 17Return turkey to oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer (inserted between a thigh and breast) reads 170 degrees.
- 18Transfer the turkey to a carving platter and allow it to sit about 20 minutes before carving.
- 19Place the roasting pan with turkey juices on 2 burners over medium heat.
- 20Mix broth and 1 cup of water and add to pan juices.
- 21Bring mixture to a boil, stirring to scrape up brown bits, then lower heat and simmer for 10 minutes.
- 22Strain into a saucepan and let sit for 5 minutes.
- 23Skim off fat that rises to the top.
- 24Place saucepan over medium-high heat.
- 25Add any accumulated juices from the turkey platter.
- 26To make gravy: Mix cornstarch with remaining 1/4 cup water and stir into the pan juices.
- 27Bring to a boil; lower heat and simmer until gravy becomes slightly thickened.
- 28Remove from heat; add butter and season to taste with salt and freshly ground pepper.
- 29Serve with turkey and stuffing.
- 30Makes about 5 cups of gravy.
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Nutritional Facts for Roast Turkey and Pan Gravy
Serving Size: 1 (633 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 1123.4
- Calories from Fat 519
- Total Fat 57.6 g
- Saturated Fat 15.8 g
- Cholesterol 435.2 mg
- Sodium 453.0 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 1.7 g
- Sugars 3.4 g
- Protein 130.6 g
The following items or measurements are not included: