Classic Roast Turkey


For gatherings of family and friends around the table, it’s hard to beat a classic. This beautifully browned bird is destined to be a crowd pleaser.

Classic Roast Turkey
Yield: approximately 10 servings
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  1. 1 (12-pound) turkey, thawed
  2. 2 tablespoons unsalted butter, softened
  3. 2 teaspoons kosher salt
  4. 1 teaspoon ground black pepper
  5. 2 cups chicken broth
  6. Garnish: fresh sage, fresh oregano, sliced persimmons
  7. Giblet Gravy (recipe follows)
  1. Preheat oven to 425°. Spray the rack of a roasting pan with nonstick cooking spray. Place rack in pan. Set aside.
  2. Reserve neck and giblets for Giblet Gravy. Pat turkey dry with paper towels. Rub softened butter on outside of turkey. Tie legs together with kitchen twine. Sprinkle with salt and pepper. Add broth to roasting pan. Place turkey on prepared rack in pan.
  3. Bake 30 minutes. Reduce oven to 325°. Bake until a meat thermometer reads 165°, approximately 2 hours and 15 minutes. (Loosely cover with aluminum foil during last 30 minutes to prevent excess browning, if necessary.) Place turkey on a cutting board; loosely cover with foil. Let turkey stand 20 minutes before serving. Scrape browned bits from roasting pan; reserve 1 cup drippings and browned bits for Giblet Gravy.
  4. Place turkey on a serving platter. Garnish with sage, oregano, and persimmons, if desired. Serve with Giblet Gravy.
Taste of the South
Giblet Gravy
Yield: approximately 2 cups
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  1. 4 teaspoons canola oil, divided
  2. 1 cup chopped yellow onion
  3. 1 cup chopped celery
  4. Turkey neck and giblets (reserved from Classic Roast Turkey, recipe precedes)
  5. 2 cups chicken broth
  6. 4 bay leaves
  7. 1 cup drippings (reserved from Classic Roast Turkey)
  8. ¼ cup all-purpose flour
  9. ¼ cup water
  10. 1 tablespoon finely chopped fresh sage
  11. 1 tablespoon finely chopped fresh thyme
  12. ½ teaspoon kosher salt
  13. ¼ teaspoon ground black pepper
  14. 1 hard-cooked egg, chopped
  1. In a large skillet, heat 2 teaspoons canola oil over medium-high heat. Add onion and celery; cook until browned, approximately 4 minutes, stirring frequently. Remove onion mixture from pan, and set aside. Add remaining 2 teaspoons canola oil to pan. Add turkey neck and giblets; cook, turning occasionally, until browned, approximately 4 minutes. Add broth to pan, scraping to loosen browned bits.
  2. In a medium saucepan, combine onion mixture, neck and giblet mixture, and bay leaves; bring to a simmer over medium heat. Reduce heat to medium-low; cook until neck and giblets are tender, approximately 45 minutes. Strain mixture, reserving 1 cup broth mixture in pan. Finely chop giblets, and set aside. Discard turkey neck, onion, celery, and bay leaves.
  3. Add reserved 1 cup drippings to broth mixture in pan. In a small bowl, whisk together flour and
  4. ¼ cup water. Add flour mixture to pan, whisking until combined. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cook until thickened and bubbly, approximately 3 minutes, stirring constantly. Remove from heat. Stir in chopped giblets, sage, thyme, salt, pepper, and egg.
Taste of the South


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