Oven Roasted Turkey with Gravy Recipe

If you’ve ever wished for a foolproof, mouthwatering centerpiece that steals the show every time, then this Oven Roasted Turkey with Gravy Recipe is exactly what you need to try next. I absolutely love how this recipe delivers juicy, tender turkey with that beautiful, crispy skin we all crave—plus a rich, flavorful gravy made from scratch that elevates everything on your plate. Whether it’s for a holiday feast or a special Sunday dinner, you’ll find this method so straightforward but incredibly rewarding.

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Ingredients You’ll Need

Getting the ingredients right really makes this Oven Roasted Turkey with Gravy Recipe pop. I always pick a fresh or properly thawed turkey and make sure to use quality butter and broth to deepen the flavor.

• Turkey: I prefer fresh or fully thawed 10-pound turkeys for even roasting—smaller birds roast more evenly and faster.
• Butter: Softened butter is key to spreading easily under the skin for moist, flavorful meat.
• Seasoned Salt: I swear by Jane’s Crazy Mixed-Up Salt for a punch of savory herbs and spices without extra effort.
• Pan Drippings: These are liquid gold for making gravy—you’ll want to save every drop!
• All-Purpose Flour: The thickener for the luscious gravy that ties everything together.
• Turkey or Chicken Broth or Stock: Broth adds depth and moisture to your gravy; homemade or low-sodium store-bought both work great.

Variations

Everyone loves putting their own spin on a classic, and I’m no different! This Oven Roasted Turkey with Gravy Recipe is forgiving and versatile, so I like to tweak it now and then depending on the season or my mood.

• Herb-Infused Butter: Once, I mixed fresh rosemary and thyme into the butter for a fragrant twist—my family nearly licked the platter clean.
• Spicy Kick: Adding a pinch of smoked paprika or cayenne to the seasoned salt gives the skin a lovely warmth that’s subtle but memorable.
• Vegetarian Gravy: If you want to skip the turkey drippings, this gravy works well with mushroom stock and sautéed shallots.

How to Make Oven Roasted Turkey with Gravy Recipe

Step 1: Prep Your Turkey Perfectly

Start by patting your turkey dry with paper towels—this step is crucial for that crisp, golden skin. Then, gently loosen the skin from the breast meat by sliding your fingers underneath—try not to tear it. Spread the softened butter under the skin, covering the meat as much as you can, then rub the remaining butter all over the outside. Sprinkle the seasoned salt evenly over the entire turkey. This technique locks in moisture and flavors deeply.

Step 2: Roast With Patience

Place your turkey breast-side up on a rack inside a roasting pan. Roast at 325°F (165°C) for about 3 hours (roughly 15 minutes per pound), or until the internal temperature reaches 165°F in the thickest part of the thigh. About halfway through, baste the turkey lightly with the pan juices to keep it moist but avoid opening the oven too often. The skin should turn a gorgeous golden brown as it crisps up.

Step 3: Rest Before You Carve

Once out of the oven, tent the turkey loosely with foil and let it rest for at least 20 minutes. This little pause lets the juices redistribute so your meat stays juicy when you slice it. Trust me—cutting in right away is tempting but leads to dry slices.

Step 4: Make the Best Pan Gravy

Pour the pan drippings into a fat separator or a glass measuring cup and let the fat rise to the top. Skim off about half of the fat (you don’t want to lose all the flavor). Place the roasting pan over medium heat on the stove, whisk in ½ cup flour, and cook for a couple minutes to form a roux. Gradually whisk in 3¾ cups of broth until smooth and simmer until thickened, whisking constantly. Season to taste with salt and pepper. This homemade gravy has become my favorite part of the meal!

How to Serve Oven Roasted Turkey with Gravy Recipe

Garnishes

I like to top my sliced turkey with a sprinkle of fresh chopped parsley or thyme—they add color and a fresh note that cuts through the richness beautifully. Sometimes, a few roasted garlic cloves on the side work wonders too.

Side Dishes

My family goes crazy for creamy mashed potatoes, roasted root vegetables, and classic green bean casserole alongside this turkey. Cranberry sauce adds that perfect tart contrast. And of course, plenty of buttery rolls for soaking up every last bit of gravy!

Creative Ways to Present

For holiday tables, I’ve used a large wooden cutting board or marble slab and layered the carved turkey with fresh herbs, lemon slices, and cranberries around the edges—makes for stunning, rustic presentation. Pair it with rustic bowls of gravy and sides for an inviting spread that sparks conversation.

Make Ahead and Storage

Storing Leftovers

I always store leftover carved turkey in airtight containers with a little bit of the gravy poured over—it keeps the meat moist and flavorful in the fridge for up to four days.

Freezing

Leftover turkey freezes well! I portion it into airtight freezer bags with a splash of broth or gravy to prevent freezer burn. When I thaw it, the meat remains tender and ready for sandwiches or casseroles.

Reheating

I reheat leftover turkey covered in a low oven (about 300°F) wrapped in foil to preserve moisture, or gently warm slices in a skillet with a little broth. This prevents drying out and keeps it tasting freshly roasted.

FAQs

Final Thoughts

This Oven Roasted Turkey with Gravy Recipe has been my go-to for so many special meals because it’s both simple and impressive. It’s the kind of dish that fills your kitchen with warmth and your table with smiles. I really hope you give it a try and see how it brings everyone together around the table—trust me, you’ll want to make it a tradition!

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