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Roasted Turkey and Gravy

Roasted Turkey and Gravy


  • 14-16 pound turkey, legs tied and giblets removed

  • 1 rinsed celery stalk, thinly sliced

  • 1 rinsed carrot, thinly sliced

  • 1 onion, peeled and thinly sliced

  • 6 cloves garlic

  • 8 sprigs washed thyme

  • 2 sprigs washed rosemary

  • Kosher salt & black pepper

  • 4 cups water

  • 4 1/2 cups turkey stock (or chicken stock)

  • 1/4 cup plus 2 tablespoons all-purpose flour


  1. Preheat oven to 350°F. Set turkey on a rack in a large roasting pan and scatter the turkey heart, gizzard and neck, sliced celery, onion, and garlic, and herb sprigs all around. Season turkey with salt and pepper. 
  2. Add 2 cups of water to pan. Roast turkey for 1 hour and 15 mins, then add remaining 2 cups of water to roasting pan. Cover turkey with foil and roast for 1 hour and 15 mins, or until instant-read thermometer registers 170°F in the thickest part of the thigh. 
  3. Transfer turkey to a cutting board, and let rest for 30 minutes. 
  4. While the turkey is resting, make the gravy. Strain the pan juices into a heatproof measuring cup. Press on the solids and skim the fat. Pour the pan juices into a medium saucepan. Add 4 cups of turkey stock and boil until reduced to 5 cups, about 10 minutes. 
  5. In a bowl, whisk the flour with the remaining ½ cup stock, then whisk the mixture into the saucepan. Boil, whisking, until the gravy is thickened. Carve turkey and serve with gravy.