How to Make Chef John's Roast Turkey and Gravy - A Step-by-Step Guide

There's nothing quite like the smell of a roast turkey filling the house on Thanksgiving Day. And when it's done right, it's the star of the show. That's why we turn to Chef John, a seasoned pro in the kitchen, for his incredible Roast Turkey and Gravy recipe. This isn't your average turkey recipe – it's a step above the rest, and it's sure to make you the hero of your holiday feast.

What makes Chef John's roast turkey so special? It starts with a simple but flavorful brine that infus...

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Ingredients

  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon poultry seasoning
  • 1 (12 pound) whole turkey, neck and giblets reserved
  • 2 onions, coarsely chopped
  • 3 ribs celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • ½ bunch fresh sage
  • 3 sprigs fresh rosemary
  • 8 tablespoons butter, softened
  • 6 cups water
  • 1 bay leaf
  • 1 tablespoon butter
  • ¼ cup all-purpose flour
  • ¼ teaspoon balsamic vinegar (Optional)
  • 1 tablespoon chopped fresh sage
  • salt and ground black pepper to taste

Information

  • Prep Time: 1 hr
  • Cook Time: 3 hrs 50 mins
  • Additional Time: 10 mins
  • Total Time: 5 hrs
  • Servings: 16
  • Yield: 1 whole roast turkey with gravy

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.
  • Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.
  • Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.
  • Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking and baste turkey with pan juices.
  • While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.
  • Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.
  • While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.
  • Nutrition

    942 cal.

    • Total Fat: 70g
    • Saturated Fat: 23g
    • Cholesterol: 256mg
    • Sodium: 950mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 69g
    • Vitamin C: 2mg
    • Calcium: 89mg
    • Iron: 5mg
    • Potassium: 774mg