Traditional Roast Turkey with Giblet Gravy

Traditional Roast Turkey with Giblet Gravy

1 Review
From: EatingWell Magazine, November 2019

Here's the best roast turkey recipe for your holiday festivities. To make the gravy, use instant flour (aka Wondra), which is flour that has been steam-treated then dried. You can use it straight from its package to thicken gravy for your Thanksgiving turkey without making a slurry, as you would have to with regular flour, to get lump-free results every time.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 (12 to 14 pound) turkey, thawed if frozen
  • 1½ tablespoons kosher salt
  • 2 tablespoons grapeseed oil
  • 8 cups water, plus more as needed
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 bay leaves
  • 1 sprig fresh thyme
  • ¼ cup instant flour, such as Wondra

Preparation

  • Prep

  • Ready In

  1. Remove giblets and neck from turkey cavity; set aside in the refrigerator for Step 4. (Discard liver or freeze for another use.) Place the turkey in a large roasting pan and pat dry with paper towels. Rub salt all over the turkey, including inside the cavity. Refrigerate, breast-side up and uncovered, for 24 hours.
  2. Position rack in lower third of oven; preheat to 500°F.
  3. Set a rack in the pan and place the turkey on it, breast-side up. Brush the turkey with oil. Transfer to the oven and reduce the temperature to 325°F. Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast and the innermost part of the thigh registers 165°F, 2 to 2½ hours.
  4. Meanwhile, combine water, celery, onion, carrot, bay leaves and thyme with the reserved giblets and neck in a large saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a bare simmer and cook, uncovered and skimming occasionally, until the stock is well flavored, about 2 hours. Remove from heat and pour the stock through a sieve into a large measuring cup. (Discard the solids.) If necessary, add enough water to make 3 cups.
  5. Transfer the turkey to a large cutting board and tent loosely with foil. To prepare gravy, carefully pour the drippings from the roasting pan into a fat separator, leaving about 2 tablespoons of drippings in the pan. Set the pan over 2 burners on medium heat. Add 1 cup of the stock and cook, scraping up any browned bits with a wooden spoon, until the liquid is slightly reduced, about 1 minute. Add flour and cook, stirring constantly, until thickened, about 2 minutes. Add the remaining 2 cups stock and the defatted drippings; cook, stirring occasionally, until the gravy is thick and smooth, about 5 minutes. Strain the gravy through a fine-mesh sieve.
  6. Carve the turkey and serve with the gravy.

Nutrition information

  • Serving size: 3 oz. turkey & 2 Tbsp. gravy plus leftovers
  • Per serving: 168 calories; 6 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 25 g protein; 8 mcg folate; 90 mg cholesterol; 0 g sugars; 0 g added sugars; 12 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 465 mg sodium; 225 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein, ½ fat

Reviews 1

October 13, 2019
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By: Ally Sorrells
Made this to have meat on hand all week, and it was absolutely delicious! Definitely will be using this recipe for my Thanksgiving turkey.
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