Finally—a Thanksgiving turkey recipe that's classic, easy and very straightforward. Even the gravy is mostly hands-off—no whisking or gravy separators required!
Makes about 8 servings
What you need
1 whole fresh turkey (about 12 pounds), neck and giblets removed and reserved, patted dry
1/4 cup Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
4 celery stalks, halved crosswise
4 carrots, ends trimmed and halved crosswise
2 onions, unpeeled and quartered
1 head of garlic, halved crosswise
5 1/2 cups low-sodium chicken broth
¼ cup all-purpose flour or ¼ cup tapioca flour
What you do
- Place turkey on a V-shaped roasting rack inside of a roasting pan. Chill, uncovered, for 8 hours or up to 1 day
- Let turkey sit at room temperature for about 2 hours. Place rack in middle of oven and heat oven to 450 degrees. Brush Lemon Garlic all over outside of turkey with Lemon Garlic, then sprinkle salt and pepper all over bird.
- Arrange neck, giblets, vegetables and garlic around turkey in roasting pan and pour in 1 ½ cups chicken broth. Roast until skin is golden all over, about 45 minutes.
- Reduce oven temperature to 300 degrees. Continue to roast turkey until an instant read thermometer inserted in thickest part of breast registers 150 degrees, about 3 hours. Carefully transfer turkey to a cutting board and tent with foil.
- Increase oven temperature to 450 degrees. Push veggies, neck and giblets into center of roasting pan and sprinkle with all-purpose flour, if using. If using tapioca flour, skip this step. Roast flour and veggie mixture for about 15 minutes or until flour is lightly browned.
- Scrape contents of roasting pan into a large saucepan along with broth and bring to a simmer. Cook for about 25 minutes or until thickened. Strain gravy, then season to taste with salt and pepper. If using tapioca flour, stir it with ½ cup broth, then whisk it into saucepan until smooth.
- To carve, check out our favorite method here.