Photo by: Photo: John Kernick

Thanksgiving Turkey and Gravy

  • Yield: Makes 8 to 10 servings


  • 1 none 12- to 14-pound fresh turkey
  • 1 none yellow onion, peeled and quartered
  • 2 none celery ribs, each cut into 3-inch pieces
  • 1 none 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 none 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.

Nutritional Information

Amount per serving
  • Calcium: 103mg
  • Calories: 803none
  • Calories from fat: 42%
  • Carbohydrate: 2g
  • Cholesterol: 361mg
  • Fat: 38g
  • Fiber: 0g
  • Iron: 8mg
  • Protein: 105mg
  • Saturated fat: 12g
  • Sodium: 696mg

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Thanksgiving Turkey and Gravy Recipe