Classic Roast Turkey with Homemade Gravy
Recipe Introduction: Bring a classic holiday centrepiece to the table with a beautifully roasted turkey seasoned with butter, fresh vegetables and aromatic herbs. A rich, homemade gravy made with pan drippings, wine and stock completes this comforting Thanksgiving favourite.
Step 1: Rub the turkey thoroughly, inside and out, with the kosher salt.
Step 2: Place the turkey in a large stockpot and cover it completely with cold water.
Step 3: Cover and refrigerate for 12–24 hours.
Step 4: Preheat the oven to 350°F (175°C).
Step 5: Remove the turkey from the brine. Discard the brining liquid, rinse the turkey thoroughly and pat it dry with paper towels or clean kitchen towels.
Step 6: Brush the turkey with half of the melted butter.
Step 7: Place the turkey breast-side down on a roasting rack set inside a shallow roasting pan.
Step 8: Fill the turkey cavity with half of the onions, carrots and celery, along with the sage, thyme and bay leaves.
Step 9: Scatter the remaining vegetables in the roasting pan and pour the white wine around the turkey.
Step 10: Roast uncovered for 3 1/2–4 hours.
Step 11: Approximately two-thirds of the way through the cooking time, carefully turn the turkey breast-side up and brush it with the remaining melted butter.
Step 12: Continue roasting until the thickest part of the thigh reaches 185°F (87°C), based on the original recipe card.
Step 13: Remove the turkey from the oven and let it rest for approximately 30 minutes before carving.
Step 14: Add the butter or turkey drippings, carrot, onion and celery to a saucepan.
Step 15: Cook over medium heat for 8–10 minutes, until the vegetables are lightly browned.
Step 16: Add the flour and cook for approximately 2 minutes, stirring constantly, until the flour changes from white to golden brown.
Step 17: Add the wine and stir for another 2 minutes.
Step 18: Add the stock and thyme. Reduce the heat to low and simmer for 15–20 minutes, until the gravy has thickened.
Step 19: Pass the gravy through a fine-mesh sieve, pressing the vegetables gently to extract as much liquid as possible.
Step 20: Transfer to a serving dish and serve warm with the carved turkey.
Step 21 – Gluten-Free Gravy Option: Omit the flour and reduce the stock from 2 1/2 cups to 2 cups.
Step 22: Combine 3 tablespoons of cornstarch, tapioca starch or potato starch with the remaining 1/2 cup of stock.
Step 23: Stir until completely smooth.
Step 24: Add the starch mixture to the simmering gravy and cook until thickened.
Serving Suggestion: Carve the rested turkey and serve generously with warm homemade gravy alongside your favourite holiday sides such as roasted vegetables, mashed potatoes, stuffing, or cranberry sauce.
Why You'll Love It: This classic roast turkey delivers tender, flavourful meat with beautifully browned skin, while the homemade gravy adds rich, savoury flavour to every bite.
Fresh St. Market Tip: Brining requires advance preparation, but it helps season the turkey throughout. Before roasting, rinse away the brine thoroughly and pat the turkey dry to help the exterior brown properly.
Food Safety Note: Health Canada recommends cooking a whole turkey to an internal temperature of 82°C (180°F), measured with a digital food thermometer.
Directions
Recipe Introduction: Bring a classic holiday centrepiece to the table with a beautifully roasted turkey seasoned with butter, fresh vegetables and aromatic herbs. A rich, homemade gravy made with pan drippings, wine and stock completes this comforting Thanksgiving favourite.
Step 1: Rub the turkey thoroughly, inside and out, with the kosher salt.
Step 2: Place the turkey in a large stockpot and cover it completely with cold water.
Step 3: Cover and refrigerate for 12–24 hours.
Step 4: Preheat the oven to 350°F (175°C).
Step 5: Remove the turkey from the brine. Discard the brining liquid, rinse the turkey thoroughly and pat it dry with paper towels or clean kitchen towels.
Step 6: Brush the turkey with half of the melted butter.
Step 7: Place the turkey breast-side down on a roasting rack set inside a shallow roasting pan.
Step 8: Fill the turkey cavity with half of the onions, carrots and celery, along with the sage, thyme and bay leaves.
Step 9: Scatter the remaining vegetables in the roasting pan and pour the white wine around the turkey.
Step 10: Roast uncovered for 3 1/2–4 hours.
Step 11: Approximately two-thirds of the way through the cooking time, carefully turn the turkey breast-side up and brush it with the remaining melted butter.
Step 12: Continue roasting until the thickest part of the thigh reaches 185°F (87°C), based on the original recipe card.
Step 13: Remove the turkey from the oven and let it rest for approximately 30 minutes before carving.
Step 14: Add the butter or turkey drippings, carrot, onion and celery to a saucepan.
Step 15: Cook over medium heat for 8–10 minutes, until the vegetables are lightly browned.
Step 16: Add the flour and cook for approximately 2 minutes, stirring constantly, until the flour changes from white to golden brown.
Step 17: Add the wine and stir for another 2 minutes.
Step 18: Add the stock and thyme. Reduce the heat to low and simmer for 15–20 minutes, until the gravy has thickened.
Step 19: Pass the gravy through a fine-mesh sieve, pressing the vegetables gently to extract as much liquid as possible.
Step 20: Transfer to a serving dish and serve warm with the carved turkey.
Step 21 – Gluten-Free Gravy Option: Omit the flour and reduce the stock from 2 1/2 cups to 2 cups.
Step 22: Combine 3 tablespoons of cornstarch, tapioca starch or potato starch with the remaining 1/2 cup of stock.
Step 23: Stir until completely smooth.
Step 24: Add the starch mixture to the simmering gravy and cook until thickened.
Serving Suggestion: Carve the rested turkey and serve generously with warm homemade gravy alongside your favourite holiday sides such as roasted vegetables, mashed potatoes, stuffing, or cranberry sauce.
Why You'll Love It: This classic roast turkey delivers tender, flavourful meat with beautifully browned skin, while the homemade gravy adds rich, savoury flavour to every bite.
Fresh St. Market Tip: Brining requires advance preparation, but it helps season the turkey throughout. Before roasting, rinse away the brine thoroughly and pat the turkey dry to help the exterior brown properly.
Food Safety Note: Health Canada recommends cooking a whole turkey to an internal temperature of 82°C (180°F), measured with a digital food thermometer.
