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Thanksgiving Turkey and Gravy

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Serves 8-10| Hands-On Time: | Total Time:



  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.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 803Calories From Fat 42%
  • Calcium 103mg
  • Carbohydrate 2g
  • Cholesterol 361mg
  • Fat 38g
  • Fiber 0g
  • Iron 8mg
  • Protein 105mg
  • Sat Fat 12g
  • Sodium 696mg
What does this mean? See Nutrition 101 .

Quick Tip

Basic Roast Turkey
For a golden bird, set the turkey high in the roasting pan, resting it squarely on a roasting rack.

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What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.