Français fr
Whole Roasted Turkey with Traditional Pan Gravy

Whole Roasted Turkey with Traditional Pan Gravy

Ready in 3 hrs 10 mins

Prep: 10 mins

Cook: 3 hrs

:

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Servings

Servings 12

Print/Share

Home \ Recipes \ Whole Roasted Turkey with Traditional Pan Gravy

Ingredients  

  • 1 12 lb seasoned whole turkey Granny’s

Wet Rub

  • ¼ cup olive oil
  • 2 tbsp garlic coarsely chopped
  • 2 tbsp paprika
  • ½ cup Italian parsley coarsely chopped
  • ½ tsp freshly cracked black pepper  

Gravy

  • ¼ cup red wine
  • 5 cups turkey stock homemade or low sodium
  • 5 tbsp butter
  • ½ cup flour
  • salt and pepper

Add to My Recipes

Instructions

  • Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
  • Remove neck and giblets.
  • Combine all wet rub ingredients and mix into a paste with a hand blender or small food processor.
  • Rub seasoning all over the bird, spreading it around as much as possible. Put any extra inside the cavity of the turkey.
  • Place turkey on a wire rack inside the roasting pan.
  • Cover the top of the bird loosely with foil. Place in oven. Remove foil after 1-2 hours depending on size of bird. A meat thermometer should read 170°F (77°C) when the bird is done.
  • Once your turkey is fully cooked, tilt it so the juices drain into roasting pan, then transfer turkey to a platter, reserving the juices in the roasting pan. Let the turkey rest in a warm place loosely covered for 30 minutes.
  • Strain the juices into a container then skim and discard fat. If using a fat separator, strain the juices into the separator and let stand until fat rises to top. Pour the juices from separator into a container.
  • Place the roasting pan on a burner over medium high heat, add wine or stock and deglaze, stirring and scraping up brown bits. Strain into container with other juices.
  • Melt butter in a sauce pan and add flour. Cook over medium heat, stirring constantly for about 3-4 minutes. Add deglazed juices and stock, and bring to a simmer while whisking continuously. Season with salt and pepper.
  • Carve turkey and serve with warm gravy.

Tips & Tricks

Recipe courtesy of Chef Jason Wortzman Copyright © 2018 Granny’s Poultry Cooperative (Manitoba) Ltd., All Rights Reserved.

Nutrition Per Serving

Calories: 620kcalCarbohydrates: 5gProtein: 67gFat: 38gSodium: 890mg

Credit:

Tried this recipe?

Mention @CanadianTurkey or tag #thinkturkey!

You Might Also Like…

Explore All Recipes