Name: Roasted Turkey with Gravy
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 1 whole turkey (10 to 12 lb., thawed if frozen); Salt and pepper (to taste); 2 Tbsp. olive oil; 1 onion (quartered); 1 lemon (halved); A few sprigs of fresh thyme (rosemary, and sage); 4 cups low-sodium chicken or turkey broth (ensure GF); 3 Tbsp. cornstarch or GF all-purpose flour; Water or additional broth (as needed); Drippings from the roasted turkey; 3 Tbsp. cornstarch or gluten-free all-purpose flour; 2 cups reserved turkey or chicken broth

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Roasted Turkey with Gravy

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Prep Time 30

Cook Time 4

Total Time 4 30

Calories 170 kcal

Ingredients

1 whole turkey 10 to 12 lb., thawed if frozen
Salt and pepper to taste
2 Tbsp. olive oil
1 onion quartered
1 lemon halved
A few sprigs of fresh thyme rosemary, and sage
4 cups low-sodium chicken or turkey broth ensure GF
3 Tbsp. cornstarch or GF all-purpose flour
Water or additional broth as needed

For the Gravy:

Drippings from the roasted turkey
3 Tbsp. cornstarch or gluten-free all-purpose flour
2 cups reserved turkey or chicken broth

Instructions

Preheat your oven to 325°F. Remove the turkey giblets and neck, rinse the turkey inside and out, and pat dry with paper towels. Season the cavity and outside of the turkey generously with salt and pepper. Drizzle olive oil over the turkey. Stuff the cavity with onion, lemon halves, and fresh herbs.
Place the turkey breast-side up on a rack in a large roasting pan. Tuck the wing tips under the body. Pour 2 cups of broth into the bottom of the pan.
Tent the turkey with aluminum foil and roast, basting occasionally with the pan juices. About 2/3 through cooking, remove the foil to allow the skin to brown.
The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F. Transfer the turkey to a cutting board, tent it with foil, and let it rest for at least 20 minutes before carving.
For the gravy, pour the drippings from the roasting pan into a saucepan, skimming off the excess fat. Stir in the cornstarch or gluten-free flour, whisking until smooth. Add the reserved broth to the saucepan and bring to a simmer, stirring constantly until the gravy thickens. Season with salt and pepper to taste. If the gravy is too thick, thin it with a little water or additional broth.

Tip:

For extra moist and flavorful meat, consider brining your turkey for 12 to 24 hours before roasting. Resting the turkey before carving is crucial for juicy, succulent meat as it allows the juices to redistribute.