Juicy & Tender Roast Turkey and Gravy

Prep time: 15 minutes

Total time: 4 hours 15 minutes

Serves 8-10

Is this your first time cooking a bird? We’ve got three simple, step-by-step videos to take you through the process from cooking to carving to gravy. You’ll learn great tips, like how to protect the turkey when its skin is browning too fast (called tenting), and, hopefully, get a few laughs with Jess and Ali in the kitchen!


ready to learn? just hit play.


6 stalks 
celery, halved 
yellow onions, quartered 
(12 to 14-pound) turkey 
2 to 6 cups 
low-sodium chicken broth 
1 tablespoon 
kosher salt 
1 teaspoon 
freshly ground black pepper 
12 sprigs 
fresh thyme 
2 tablespoons 
extra virgin olive oil 
¼ cup 



Place the oven rack in the lowest position and heat the oven to 375°F.

Place 4 stalks of the celery and 4 of the onion quarters in a large flameproof roasting pan.

Remove the neck and giblets from the turkey; rinse the neck and add it to the pan; discard the giblets. Place a roasting rack on top of the vegetables.

Rinse the turkey inside and out, pat dry with paper towels, and place on the rack (breast-side up). Season the turkey inside and out with salt and pepper (48 turns on pepper mill), and tuck the wings under the body.

Stuff with the thyme and remaining 2 stalks celery and the quartered onion. Tie the ends of the legs together with kitchen twine. Rub the turkey with the oil.

Roast for 1 hour, rotate the pan 180 degrees, and add 2 cups of the chicken broth to the pan.

Continue to roast 2 to 2½ hours more until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Transfer the turkey to a large cutting board and let rest for 30 minutes before serving.

Watch Video: Preparing and Roasting the Turkey


Discard the vegetables from the pan and strain the pan juices into a large measuring cup or fat separator.

Place the roasting pan over two burners over medium heat. Add 1 cup of the chicken broth and cook, scraping up the brown bits with a wooden spoon, 1 minute, then strain into the measuring cup containing the pan juices.

Add enough additional chicken broth, if necessary, to measure 4 cups total liquid; let settle for 3 minutes, then skim the fat from the top (if using a measuring cup).

Pour the liquid (leaving the fat in the fat separator, if using) into a medium saucepan over medium-high heat and bring to a boil.

In a small bowl, combine the cornstarch and ¼ cup cold water and whisk into the broth. Simmer until the gravy thickens, 3 or 4 minutes. Season to taste with salt and pepper (48 turns on pepper mill).

Watch Video: Making the Gravy


  1. Snip the string
  2. Remove leg/thigh
  3. Remove wish bone
  4. Remove breasts
  5. Remove wings
  6. Separate leg from thigh; slice thigh meat
  7. Slice breast meat

Watch Video: Carving the Turkey

Roasting times for a 375° F oven (internal temperature of turkey 165° F):

Total Weight Unstuffed Stuffed
8 to 12-pounds 2 to 3 hours 2 ½ to 3 ½ hours
12 to 16-pounds 3 to 4 hours 3 ½ to 4 ½ hours
16 to 20-pounds 4 to 5 hours 4 ½ to 5 ½ hours
20 to 24-pounds 5 to 6 hours 5 ½ to 6 ½ hours
24 to 30-pounds 6 to 7 hours 6 ½ to 7 ½ hours



helpful hints

  • Thaw a frozen turkey in the refrigerator 2 days in advance
  • When ordering your turkey, figure about 1½pounds per person (including enough for leftovers)
  • If the turkey starts to get very brown on top and still has a lot of cooking time left, tent the top with a piece of aluminum foil to slow the browning
  • Check the temperature of the turkey 30 minutes before you think it will be done, just to make sure your timing is still correct

tools needed

Large flameproof roasting pan, roasting rack, kitchen twine, 2 cutting boards, chef’s knife, 4-cup measuring cup or fat separator, fine strainer or sieve, small bowl, ¼ cup measuring cup, measuring spoons, wooden spoon, whisk, medium saucepan, instant-read thermometer, aluminum foil


make it a meal

Here's a recipe pairing we love with our Juicy & Tender Roast Turkey and Gravy: