Juicy Oven Roasted Turkey With Easy Gravy

12 people
16 hr

Can you believe it's November already? We are less than a month away from Thanksgiving, which means it's time to start planning the big meal. Or at least it's the time I start planning my Thanksgiving dinner. Any other obsessive and compulsive planners like me?

Turkey is the star of the traditional Thanksgiving table, but to be honest, I have never been in love with turkey. I am a white meat kind of girl when it comes to roast turkey (don't judge me). The legs take longer to cook though so by the time those are done, the breast is so dry, I need to completely dredge it in gravy for it to be edible. However, this doesn't have to be the case. It IS possible to get juicy legs AND breasts with crispy, crunchy skin. Hint: it involves baking powder and a pizza stone.

And of course, don't forget the delicious gravy! While homemade stock is ideal for the best gravy, many of us don't have the time (or the fridge space) to make homemade turkey stock before Thanksgiving. That's why, while the turkey roasts, we are making a fortified stock with the neck and the giblets to make it more flavorful. The resulting gravy is just absolutely divine!

Watch my new video to learn all the tips and tricks to cooking the best turkey and super flavorful gravy. No more dry turkey meat. Your roast turkey will once again be the star of the meal!

Juicy Oven Roasted Turkey With Easy Gravy
Recipe details
  • 12  people
  • Prep time: 12 Hours Cook time: 4 Hours Total time: 16 hr
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  • 1 18lb turkey*
  • 2 tsp baking powder
  • salt to taste
  • 2 tbsp ground sage
  • 2 tbsp dried thyme leaves
  • 1 tbsp garlic powder
  • 1 tbsp pepper
  • 4 tbsp grapeseed oil
  • 1 quart chicken stock
  • 1 onion quartered
  • 2 carrots roughly chopped
  • 1 stalk celery roughly chopped
  • 2 bay leaves
  • cup flour

Place turkey on a cooling rack over a baking sheet. Save giblets for the fortified stock. Liberally season the turkey with salt all over (inside, out and underneath the skin). Rub the surface of the turkey with baking powder. Place uncovered in the fridge for 12-24 hours.
One hour before cooking, preheat oven to 500 . Place a baking/pizza stone in the oven to heat up. Mix together ground sage, thyme leaves, garlic and pepper together. Use as much grapeseed oil as needed to create a thick paste (about 4 tbsp). Rub turkey all over (inside, out and underneath the skin) with rub. You may need more or less depending on the size of your turkey. Leave turkey on cooling rack, but replace baking sheet with a clean baking sheet.
Once oven has been heating for 1 hour, set baking sheet on top of baking/pizza stone in the oven. Immediately turn oven down to 325 . Let turkey roast breast side up for 3 -4 hours or about 10-15 minutes per pound until the turkey reaches an internal temperature of 160 .
While the turkey is roasting, make the fortified stock. Put onion, carrot, celery, and bay leaves in a medium pot. Chop the turkey neck into pieces. Add turkey neck pieces, the gizzard and heart to pot. Discard the liver or save for another use. Pour in the chicken stock. Bring to a simmer and simmer for 1 hour. Strain out solids. You should have about 1 quart of fortified stock.
Once the turkey is done, set the cooling rack aside with the turkey and let it rest for 30-40 minutes while making the gravy. Put the baking sheet with all the turkey drippings over the stovetop. Turn on the stove to medium heat. You may need to turn on a few burners. Pour about 1 cup of the fortified stock in the baking sheet and scrape up the browned bits. Pour the drippings into a fat separator and separate the fat. Pour the rest of the drippings in the container of the fortified stock.
Heat a large pot over medium heat. Once hot, pour in 4 tbsp of the separated turkey fat. Add the flour and mix forming a paste. Cook for about 1 minute. Slowly drizzle in the fortified stock whisking as you go so that there aren't any lumps. Simmer until thickened to your desired consistency. Salt and pepper to taste. Carve the turkey and serve with gravy on the side. Enjoy!
  • I used an 18 lb turkey, however it doesn't matter what size you use. The time in the oven will vary, but the steps will be the same! It will take about 10-15 minutes per pound.
Sav | Lagom Eats
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