Gallery

Recipe Summary

Advertisement

Classic Roast Turkey with Pan Gravy

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325°F. Remove giblets from neck cavity. Release legs from wire band and remove neck from body cavity. Rinse turkey inside and out.

    Advertisement
Instructions Checklist
  • If stuffing, loosely pack neck and close with toothpick. Loosely stuff body cavity; tie legs together with twine. Tuck wings behind breast. Place turkey, breast-side-up, on an oiled rack in a shallow roasting pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Brush with oil and season with salt and pepper. Roast approximately 3 to 3-3/4 hours if unstuffed and 3-1/2 to 4 hours if stuffed. When skin is golden brown, loosely cover with foil to prevent overbrowning. Turkey is done when an oven-safe or instant-read thermometer registers 180°F in the thickest part of the thigh (not touching bone) and 160°F in the center of stuffing. Let turkey rest 20 minutes before carving to allow juices to redistribute.

Nutrition Facts (Classic Roast Turkey with Pan Gravy)

191 calories; total fat 5g; carbohydrates 0g; fiber 0g; protein 33g.

Pan Gravy

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour off fat and juices from roasting pan into a large measuring cup; let fat rise to the top. Spoon 3 tablespoons fat back into pan; place over medium heat on front and back burners. Add flour; cook 2 minutes, stirring constantly. Skim off fat in measuring cup; measure amount of juice left, and chicken broth and enough water to make 3 cups liquid. Pour into pan. Cook 5 to 8 minutes, stirring occasionally, until gravy is thickened. Makes 3 cups

    Advertisement
  • Nutrition per 3 tablespoons: 45 cal.; 1 g pro.; 4 g fat; 2 g carb.; 0 g fiber.

Advertisement

Reviews

Advertisement