Roast Turkey with Pan Gravy
Recipe type: Poultry
Serves: 8
  • 1 Spanish onion or 2 onions
  • 2 stalks celery
  • 1 large carrot
  • 1 Tablespoon (15 ml) vegetable oil
  • 1 Tablespoon (15 ml) chopped fresh sage
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 5 peppercorns, crushed
  • 1 turkey (12-14 pounds/5.5-6.3 kg)
  • 2 Tablespoons (25 ml) butter, melted
  • 3/4 teaspoons (4 ml) salt
  • 1/4 teaspoon (1 ml) pepper
  • Pan Gravy:
  • 1/4 Cup (50 ml) all-purpose flour
  • 6 Cups (1.5 liters) turkey stock
  • 1/4 teaspoon (1 ml) each salt and pepper
  • 1 teaspoon (5 ml) lemon juice (approximate)
  1. Dice onion, celery and carrot into small pieces. In skillet, heat oil over medium-high heat; saute vegetables until lightly browned, 7 to 8 minutes. Let cool. Mix in sage, thyme, bay leaf and peppercorns. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
  2. Pat turkey dry inside and out. Stuff body cavity with vegetable mixture; skewer cavity shut. Tie legs together and tuck wings under back.
  3. Place turkey, breast side up, on greased rack in roasting pan. Brush with butter; sprinkle with salt and pepper. Cover with foil. Roast in 375 degrees F (190 degrees C) oven for 1 hour. Remove foil; roast, basting with drippings every 20 minutes, until meat thermometer inserted in thickest part of thigh registers 18 degrees F (85 degrees C), 1 to 1-1/2 hours.
  4. Remove skewers. Spoon vegetable mixture and juices into bowl; set aside. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.
  5. Pan Gravy: Meanwhile, skim all but 2 Tablespoons (25 mL) of the fat from pan juices; whisk flour into pan. Place pan over medium heat; cook for 2 minutes, stirring and scraping up any brown bits from bottom of pan. Gradually whisk in stock. Add vegetable mixture to pan juices, along with salt and pepper. Bring to boil; boil, stirring constantly, until reduced by half, about 15 minutes. Stir in lemon juice, adding a little more to taste, if desired. Strain into warmed gravy boat.
  6. Substitution: You can use canned condensed chicken stock instead of turkey stock, but dilute it with twice the amount of water and omit the salt.
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