Tested till perfect Classic Roast Turkey and Gravy
Classic Roast Turkey and Gravy
Photography by Jeff Coulson

Classic Roast Turkey and Gravy

Simple aromatic herbs lend gentle flavour to the meat, and a butter rub makes the skin crisp and golden.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 1998

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Cook time 4-1/4 hours
  • Portion size 12 to 16 servings

Ingredients

  • 1 1turkey, (15 lb/6.75 kg)
  • 1 1oniononions, quartered
  • 2 2ribs celery, cut in chunks
  • 2 tsp 2tspdried sage
  • 1 tsp 1tspdried marjoram
  • 1/4 cup 1/4cupbutter, melted
  • 1/2 tsp 1/2tsppepper

Gravy:

  • 2 cups 2cupschicken broth, (approx)
  • 1/3 cup 1/3cupall-purpose flour
  • 1/2 tsp 1/2tspdried marjoram
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspwhite wine vinegar
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Preparation

Remove giblets and neck from turkey; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Place onion, celery and half each of the sage and marjoram in cavity. Tuck legs under band of skin or tie together with kitchen string. Fold skin over neck cavity; skewer to back. Twist wings under back. Place, breast side up, on greased rack in roasting pan. Combine butter, pepper and remaining sage and marjoram; brush over turkey.

Make ahead:Cover loosely with plastic wrap and refrigerated for up to 24 hours.

Roast turkey in 325 F (160 C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours or until meat thermometer inserted in thigh registers 170 F (77 C) and juices run clear when turkey is pierced. Transfer to cutting board. Tent with foil; let stand for 30 minutes before carving.

Gravy: Meanwhile, pour pan drippings into gravy strainer or large measuring cup; skim off fat, reserving 1/4 cup (50 mL). Add enough of the stock to make 3 cups (750 mL) liquid.

Pour reserved fat back into roasting pan. Using wooden spoon, stir in flour, marjoram and pepper; stir over medium heat for 1 minute. Gradually whisk in stock mixture and vinegar; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 10 minutes or until thickened. Strain into warmed gravy boat.

Additional information :

Tip: If turkey browns too quickly, tent with foil during last hour of roasting.

Nutritional Information per each of 16 servings: about

cal 561 pro 69g total fat 28g sat. fat 9g
carb 2g fibre 0g chol 206mg sodium 277mg

RDI%

calcium 6 iron 33 vit A 1 folate 8
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