Roast Turkey With Simple Gravy

READY IN: 3hrs 45mins
SERVES: 8-10




  • Preheat oven to 300 degrees F.
  • Salt and pepper the turkey and the cavity.
  • Fill the cavity with carrots, celery, appple, orange and garlic; tie the legs with kitchen twine.
  • In a large roasting pan, spread the ingredients for "under the bird" in a stack about the same size as the turkey.
  • Place the turkey onto of the bed of vegetables and herbs.
  • Put butter on turkey.
  • Place the turkey in the oven and roast 45 minutes.
  • Pour half the chicken stock over the turkey; roast 45 more minutes.
  • Pour remaining stock over turkey and roast 45 more minutes. It will start getting golden brown.
  • Baste with pan juices, cover loosely with foil and roast an additional 45 minutes.
  • When the turkey has reached an internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 15 minutes before carving.
  • Strain the contents of the roasting pan into a bowl, keeping the solids in the strainer to use for the gravy. Remove the herbs and bay leaves.
  • Measure out 3 cups of pan juices and 1 cup of strained vegetables. Puree with a hand blender or in a standard blender. Add more vegetables until gravy is the desired thickness, or more juices if too thick.
  • Pour through a mesh striner again to make a smooth gravy.
  • Taste and season with salt and pepper.
  • Heat and serve with the sliced turkey.
  • I suggest that you make more than the 4 cups of gravy if you have enough juice and vegetables in your pan. It will be great on leftovers or to store in your freezer.