Foolproof Thanksgiving Turkey and Gravy

"I have made this five years in a row and always get compliments about it being the most tender turkey people have ever had. Basting isn't required until the end, so it's a really low-maintenance recipe! And the gravy (my personal favorite part of Thanksgving) is to die for! I have used the same measurements for up to a 14-pound turkey. Serving size and yield were hard to estimate because we always have way more gravy than needed...I settled on 10. Note that because of the broth used, you should not stuff the turkey with stuffing."
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Ready In:
5hrs 30mins





  • Preheat oven to 350°F.
  • Remove and discard giblets and neck (unless you want to use them in your gravy -- my instructions do not include them).
  • Rinse turkey (inside and out) and pat dry with paper towels.
  • Place the turkey in a roasting pan and distribute the butter slices under the skin of the turkey (I find it helpful to separate the skin from the meat by sliding my hands in between, before messing with the butter).
  • In a medium bowl, combine the broth, parsley, and minced onion. Pour over turkey and sprinkle with the seasoned salt and garlic powder.
  • Cover with foil and bake for 3 ½ to 4 hours, or until the internal temperature reaches 180°F
  • During the last 45 minutes, remove the foil and take out 5 cups of the drippings for the gravy. With the remaining drippings, baste occasionally so the turkey will brown nicely.
  • Remove from oven and let rest (while the gravy is being prepared) before carving.
  • GRAVY:

  • Bring the drippings to a boil in a large saucepan.
  • Stir in soup and season with poultry seasoning, pepper, and garlic powder.
  • Reduce heat to low, and let simmer for as long as you need. If you're ready right away, this step can be skipped.
  • In a small, microwave-safe bowl, heat the milk on high for 30 seconds. Stir, and repeat (total cook time: 1 minute). Slowly add the flour to the milk, whisking vigorously with a whisk until there are no lumps.
  • Return the gravy to a boil, and gradually stir in the milk mixture.
  • Continue to cook, stirring constantly, for 1 minute, or until thickened.
  • Be careful not to let the bottom scorch.

Questions & Replies

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  1. hawkswife
    Dynamite! Followed recipe to the T. Will definitely make turkey this way again, and recommend to others!
  2. Overton Fam
    I used this gravy recipe for our church Christmas party to feed 130 people. It was an absolute hit! I got many compliments about the gravy and comments that it was the best gravy they'd ever tasted. Thank you for a great recipe!


<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year&nbsp;or so&nbsp;later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>
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