Thanksgiving Turkey and Gravy

Thanksgiving Turkey and GravyRecipe
Photo: John Kernick

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 4 Hours, 10 Minutes

Nutritional 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


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


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

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

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.