Roast Turkey with Pan Gravy

  • Active Time 20m
  • Total Time 6h 40m
  • Rating ****

Serves 8


  • For Turkey:
  • One 15-pound turkey, thawed,wing tips removed, wing tips, neck, heart and gizzard reserved for gravy
  • Freshly ground black pepper
  • For Pan Gravy:
  • 2 cups Giblet Stock (see recipe) or canned reduced-sodium chicken broth
  • Salt

Companion recipe: Giblet Stock


FOR TURKEY: Place the turkey on a large baking sheet. Cover the turkey loosely with a clean kitchen towel. Place on the kitchen counter until the turkey is room temperature, about 4 hours.

Position a rack on the second level from the bottom of the oven. Preheat the oven to 500 degrees F. Rinse the turkey inside and out; pat dry. Place the turkey breast side up on a rack set in an 18 x 13 x 2-inch heavy roasting pan. Sprinkle the turkey with ground black pepper. Place the turkey in the oven, legs first. Roast until the turkey is brown and a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, covering loosely with foil if browning too quickly, about 2 hours. Tilt the turkey to drain any juices into the pan.

Transfer the turkey to a platter. Tent loosely with foil; let stand 30 minutes. Reserve the pan juices for gravy.

FOR PAN GRAVY: Pour the pan juices into a fat-separating measuring cup. Pour off the fat. Return the pan juices to the roasting pan. Set the roasting pan atop 2 burners over medium heat. Add Giblet Stock or canned chicken broth. Bring the liquid to a boil, scraping up any browned bits from the bottom of the pan. Boil until the liquid is reduced to 3 cups. Season the pan gravy to taste with salt and pepper. Serve the turkey with the pan gravy.

Recipe created exclusively for by Barbara Kafka.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4392

nutrition information per serving

1090 calories; 54g total fat; 542mg cholesterol; 465mg sodium; 1g carbohydrates; 0g fiber; 141g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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