Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
12 servings (serving size: 6 ounces turkey and 1/3 cup gravy)

Basting promotes browning, and hot drippings help seal the skin to hold in juices and keep the turkey moist. You'll have plenty of Rosemary Gravy to go over the stuffing and potatoes, and to use on open-faced turkey sandwiches later.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Remove neck, heart, gizzard, and liver from turkey. Reserve neck, heart, and gizzard for Homemade Turkey Stock; discard liver. Rinse turkey thoroughly with cold water; pat dry. Trim excess fat. Combine onion, celery, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stuff body cavity with onion mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.

Step 3

Place a roasting rack coated with cooking spray in a roasting pan. Place turkey, breast side up, on rack. Brush with butter; sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Pour 1 cup Homemade Turkey Stock in bottom of pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover turkey breast tightly with foil. Bake at 325° for 2 hours, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (1 1/3 cups total). Remove foil; bake an additional 1 1/2 hours or until thermometer registers 180°, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (2/3 cup total). Remove turkey from oven; let stand 30 minutes. Discard skin.

Step 4

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and snip off 1 bottom corner of bag. Drain pan drippings into a measuring cup, stopping before the fat layer reaches the opening. Reserve 2 tablespoons fat, and discard remaining fat. Combine the pan drippings with 2 cups Homemade Turkey Stock.

Step 5

Heat 2 tablespoons reserved fat in bottom of roasting pan over medium heat. Add flour, stirring with a whisk. Cook 1 minute, stirring constantly. Stir in the pan drippings mixture. Combine water and cornstarch, stirring with a whisk. Add the cornstarch mixture to pan, stirring with a whisk. Bring to a boil, stirring frequently. Add 1 tablespoon rosemary. Reduce heat, and simmer 5 minutes or until sauce thickens. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve gravy with turkey.

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Ratings & Reviews

superdinosaur's Review

November 23, 2012

happygal's Review

November 16, 2011
This is also my standard Turkey for Thanksgiving. My family loves the fresh Rosemary. You can smell it all over the house.

CheriHoward's Review

December 07, 2008
This recipe has become my standby for every Thanksgiving. The only change I've made to it is to add fresh sage and thyme in the cavity before roasting. The turkey is always so aromatic, and the meat so moist. And the gravy is to die for! I serve my turkey with a traditional bread stuffing (onion, celery, turkey stock, salt, pepper, and bread cubes with freshly chopped sage, rosemary and thyme...mmmmmm) and plain mashed potatoes - for that delicious gravy - along with several side dishes. I roasted my turkey in the convection oven of my **new** house. I didn't need to uncover the turkey for browning at the end - it browned up even though it was covered the whole time, plus it cooked faster!