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Old-Fashioned Roasted Turkey With Gravy

Yield Makes 12 to 15 servings
Start cooking the giblets, neck, and vegetables the last 45 minutes of baking.


  • 1 (14- to 16-pound) whole turkey
  • 1 1/2 teaspoons mixed-up salt, divided
  • 1 1/2 teaspoons garlic powder, divided
  • 1 1/2 teaspoons poultry seasoning, divided
  • 1 teaspoon ground sage
  • 1 teaspoon pepper
  • 5 (14-ounce) cans chicken broth, divided
  • 1/2 cup butter, melted
  • 2 carrots, sliced
  • 3 celery ribs, sliced
  • 1 medium-size yellow onion, sliced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • Garnishes: fresh parsley sprigs, orange slices, fresh cranberries

How to Make It

  1. Remove giblets and neck from turkey, and chill for later use. Rinse turkey with cold water; pat dry.

  2. Combine 1 teaspoon each of mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey evenly with mixture.

  3. Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.

  4. Bake, uncovered, at 450° for 1 hour. Reduce heat to 425°, and shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted into thigh registers 180°, basting every 45 minutes with pan drippings.

  5. Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.

  6. Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.

  7. Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring to loosen browned bits on bottom of pan.

  8. Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and cook over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoon each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish, if desired.

  9. Note: For testing purposes only, we used Jane's Krazy Original Mixed-Up Salt.

  10. David Roberts, Birmingham, Alabama