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Thanksgiving Turkey and Gravy

Photo: John Kernick
Prep time 20 mins
Other time 4 hrs, 10 mins
Yield Makes 8 to 10 servings


  • 1 12- to 14-pound fresh turkey
  • 1 yellow onion, peeled and quartered
  • 2 celery ribs, each cut into 3-inch pieces
  • 1 carrot, cut into 3-inch pieces
  • 1/2 cup butter (1 stick), melted
  • 1 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 2 tablespoons flour
  • 1/3 cup white wine
  • 1 14 ½-ounce can chicken broth

Nutrition Information

  • calcium 103 mg
  • calories 803
  • caloriesfromfat 42 %
  • carbohydrate 2 g
  • cholesterol 361 mg
  • fat 38 g
  • fiber 0 g
  • iron 8 mg
  • protein 105 mg
  • satfat 12 g
  • sodium 696 mg

How to Make It

  1. Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting

  2. pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 ½ hours more or

  3. until a thermometer reads 180° F when inserted in the thigh. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.