How to Make Roast Turkey & Traditional Pan Gravy

unsalted butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and lower in saturated fat.

whole turkey

💰Cheaper: chicken

Chicken is often more affordable than turkey.

fresh herbs

💰Cheaper: dried herbs

Dried herbs can be more economical.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth can be a cheaper alternative.

Preheat the oven to an unspecified temperature.

Prepare a whole turkey infused with turkey broth and sea salt.

Make a rub using paprika, fresh parsley, garlic, and olive oil, then puree it.

Rub the mixture all over the turkey for flavor and color.

Use a handy clamp to hold the turkey legs together, avoiding the need to truss them.

Place the turkey in a roasting pan and roast it in the oven.

Check the internal temperature of the turkey in the thigh; it should reach 170°F.

Let the turkey rest for about 20 minutes after cooking to retain juices.

Tilt the roasting pan to collect juices for gravy preparation.

Deglaze the pan with white wine to add flavor to the gravy.

Use a fat separator to separate the fat from the drippings in the pan.

Make a roux with equal parts butter and flour, about 3-4 tablespoons each, and cook until thickened.

Pour the drippings into the roux and stir until it thickens.

Add turkey broth to the gravy mixture for additional flavor.

Strain the gravy before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens