Thanksgiving Turkey and Gravy

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  • Serves 8-10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 803 calories
    • Calories 42 calories from fat
    • Fat 38 g
    • Sat Fat 12 g
    • Cholesterol 361 mg
    • Sodium 696 mg
    • Protein 105 mg
    • Carbohydrate 2 g
    • Fiber 0 g
    • Iron 8 mg
    • Calcium 103 mg


  1. Check 1 12- to 14-pound fresh turkey
  2. Check 1 yellow onion, peeled and quartered
  3. Check 2 celery ribs, each cut into 3-inch pieces
  4. Check 1 carrot, cut into 3-inch pieces
  5. Check 1/2cup butter (1 stick), melted
  6. Check 1tablespoon kosher salt
  7. Check 1/2tablespoon freshly ground black pepper
  8. Check 2tablespoons flour
  9. Check 1/3cup white wine
  10. Check 114.5 ounce can chicken broth


  1. Preheat oven to 400° F.
  2. 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 1/2 hours more or until a thermometer reads 180° F when inserted in the thigh.
  3. 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.
  4. 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.