If making a turkey for the holidays scares you, this is the recipe for you. This Turkey and Gravy recipe offers beginner-friendly tips and tricks for the juiciest, most mouthwatering turkey ever without the complicated steps or ingredients. It’s the easiest way to make a turkey, so you can confidently raise your hand when someone asks, “Who’s making the turkey this year?”
Thanksgiving Turkey with Homemade Gravy
If you’re the type of cook who only tackles a turkey once a year, or maybe this is your very first time, this recipe is for you. It’s simple, reliable, and delivers a moist, flavorful turkey with a rich, homemade gravy that’s perfect for the big feast.
You can forget about fancy techniques and complicated steps. It’s a no-fuss method that produces a juicy bird and savory gravy without the stress. This may be the best turkey gravy recipe I’ve ever had.
The secret is starting with a dry brine to lock in moisture, followed by butter under the skin for extra flavor. The turkey roasts over a bed of sliced onions, which combine with the turkey drippings to create the broth for a spectacular, but easy, homemade turkey gravy recipe right in the same pan.
If you want to make gravy but don’t have turkey drippings, you can follow the steps and use chicken broth instead. It won’t have near the flavor as if you use the drippings but sometimes you want gravy and you don’t have any drippings.
Over the years, I’ve tried several different methods for cooking a turkey, my mom stuffs it and cooks it all night at a really low temperature. My in-laws, baste it all night long with butter. I’ve also tried wet brines, but that just takes up too much room. This simple dry brine is my favorite method.
I’ve found that cooking it all night, will produce a tender and juicy turkey as long as you’re willing to get up periodically to check when it’s done. For me, I find it easier to put it in first thing in the morning, and it’s done in 3-6 hours depending on the size of your turkey.
It needs to rest for at least an hour but it will stay warm for 2-3 hours if you keep it covered in foil, giving you plenty of time to bake your custardy corn side dish and the fluffiest dinner rolls.
You’ll need a roasting pan with a wire rack and, if possible, a meat thermometer (it’s way more reliable than the pop-up kind that comes with some turkeys). Even if you don’t follow all the steps, you’ll still end up with a foolproof roasted turkey. Serve this alongside all your favorite Thanksgiving sides—make ahead mashed potatoes, old fashioned dressing, and a homemade cranberry sauce, the list is never ending.
Don’t forget to make Kentucky open faced sandwiches with the leftovers!
What You’ll Need To Make a Dry Rubbed Turkey and Gravy
- Turkey: You’ll need a 12 to 18-pound turkey for this recipe, if it’s smaller or larger, just adjust the amount brine and the cooking time.
- Rub: This recipe uses a simple dry brine with salt and brown sugar. As the turkey sits in the fridge, the salt from the brine draws out moisture, and the brown sugar helps caramelize the skin while the turkey is roasting.
- Onions: These go under the turkey as it roasts. The drippings mix in with the onions to create a flavorful base for our gravy. I prefer a basic yellow onion.
- Butter: We’re stuffing unsalted butter underneath the turkey skin to keep it juicy.
- Gravy: This recipe makes a basic turkey gravy made with the turkey drippings, all-purpose flour, and butter.
Step-by-Step Instructions for Making a Roast Turkey
Step One: Prepare the Turkey
Let the turkey thaw in the fridge. Remove the neck and giblets, rinse it off, and pat it dry. Rub the turkey all over with a mix of salt and brown sugar, then chill it uncovered in the fridge overnight. Take it out of the fridge about an hour before you put it in the oven.
// roasting pan with wire rack //
Step Two: Add Butter and Onions
Rinse the turkey and pat it dry again. Loosen the skin and work softened butter underneath, spreading some on the outside too. Layer thick slices of onion in the roasting pan to add flavor and act as a base.
Step Three: Roast the Turkey
Place the turkey on a rack over the onions, cover it with foil, and bake at a moderate temperature until the internal temperature in the thickest part of the meat is just shy of done. Let it rest under the foil to finish cooking and stay juicy.
// twine / turkey baster / meat thermometer //
Step Four: Make the Gravy
Drain the pan juices into a bowl, skim off the turkey fat, and save the pan drippings. In a saucepan, or the roasting pan, whisk together butter and flour. This is called a roux. Then, slowly stir in the turkey juices and simmer until the gravy thickens to your desired consistency. Season to taste and pour over the sliced turkey.
Things You Should Know
- Avoid thawing the turkey at room temperature: Never thaw a turkey on the counter. Bacteria can grow quickly on the surface while the inside remains frozen.
- Check for ice crystals: Even if the turkey feels thawed, check the cavity for ice. Remove any remaining ice before preparing.
- Plan ahead: Thawing takes time, especially in the refrigerator. For example, a 15-lb. turkey can take up to 3 days to thaw completely.
- Remove: Remove the neck and giblets before dry brining the turkey.
- Roasting time: It takes around 15 minutes per pound for the turkey to roast, so you may need to add or subtract time depending on the size of your turkey.
Storage and Leftovers
Once the turkey is cooled and carved, store any leftovers in an airtight container in the refrigerator for 3-4 days. You can also pop them in the freezer for up to 3 months.
Leftover turkey is great used in casseroles that use chicken and it makes great sliders.
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Juicy Thanksgiving Turkey with Homemade Gravy
Ingredients
- 12 – 18 lb turkey
- ¼ cup salt
- 1 tablespoon brown sugar
- 2 onions thickly sliced
- 1 cup butter room temp
Gravy
- 3 tablespoons butter
- ¼ cup flour
- 4 cups turkey stock
Equipment
Instructions
- Let the turkey thaw in the refrigerator. Remove the neck and giblets, rinse and pat dry. Combine salt and brown sugar in a small bowl and combine with your fingers. Rub it all over the turkey, inside and outside. Place on a rack in a roasting pan and chill, UNCOVERED, for at least 12 hours but up to 24 hours. Remove from the refrigerator an hour before placing in the oven.
- Rinse the turkey and the roasting pan. Use your fingers to loosen the skin and work the softened butter under the skin. Rub some of the butter on the outside of the turkey. Place thickly sliced onions on the bottom or the roasting pan. Place the turkey on a wire rack on top of the onions and cover with foil.
- Bake at 350º for 3-6 hours until a meat thermometer in the thickest part of the breast and thigh reaches 150º. Let it rest, still covered, for at least an hour where it will continue to cook and reach 165º.
Gravy
- When ready to serve, remove the turkey and drain the sauce through a colander to remove the onions. Let it sit for a minute for the fat to float to the top. Remove the fat.
- If your roasting pan can go on the stove, use it. If not, use a medium saucepan. Add 3 tablespoons of butter and heat over medium heat, scraping up any bits from the bottom of the roasting pan. Add flour and whisk for about a minute. Slowly add the turkey juices and whisk until smooth and thickened. Add salt and pepper if needed.
Barbara’s Tips + Notes
- It will take about 13 minutes/pound at 350º if it is unstuffed, 15 minutes/pound if stuffed.
- Slice the onion in thick slices so that it doesn’t burn.
- Use a meat thermometer in the thickest part of the breast and thigh.
Nutrition
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