Thanksgiving Turkey with Holiday Rub and Gravy

Name: Thanksgiving Turkey with Holiday Rub and Gravy
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: American
Ingredients: 2 tsp kosher salt; 1 tsp ground black pepper; 2 tsp dried thyme; 2 tsp dried rosemary; 1 tsp dried sage; 1/2 tsp garlic powder; 1 turkey, rinsed and patted dry, 14-16 pounds, neck out, gizzards reserved; salt; ground pepper; 2 tsp olive oil; Turkey or Chicken stock; 2 garlic cloves, sliced; 2 shallots, finely chopped; 3 tbsp flour; 2 tbsp lemon juice; 1/2 cup sour cream; kosher salt; ground pepper

12 steps

Prep:30minCook:3h 30min

When or where I found this recipe is a mystery. It seems like the handwritten recipe has been in my collection book for years. I've made this turkey a number of years - it's easy to do, turns out moist, and you can add spices as you want. I tend to make double the seasoning just to have plenty during the process. You can also easily adapt the recipe for a smaller bird (I tend to pick out small ones) if you look up time per pound. This recipe calls for 14 to 16 lbs but I've used this recipe on turkeys as small as 9-10 lbs. Just keep an eye on cooking time. Enjoy! :-)

Updated at: Thu, 17 Aug 2023 08:51:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1333.3 kcal (67%)

Total Fat54.1 g (77%)

Carbs8.7 g (3%)

Sugars2.2 g (2%)

Protein190.4 g (381%)

Sodium1946.9 mg (97%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Preheat the oven to 325 degrees F.

Step 2

Mix the rub in a bowl.

Step 3

Put the turkey on the rack of a roasting pan.

Step 4

Generously season the cavity with salt and pepper, to taste. Brush the turkey with olive oil and rub with seasoning mix. Tie legs together loosely and tuck wing tips under.

Step 5

Roast turkey until the thickest part of the thigh reads 165-170 degrees F, or approx. 3 hours for a 14/16 lb turkey. Baste generously throughout the baking process.

Step 6

Transfer to platter and tent loosely with foil and rest for 30 min. Transfer juices to pan.

Step 7

Scrape juiced and browned bits from roasting pan to large glass measuring cup. Add stock to juices to be 1 and 2/3 cup. Spoon off fat but save 2 Tbsp. of the fat.

Step 8

Heat the reserved 2 Tbsp. of fat in a large saucepan over medium-high heat.

Step 9

Add the garlic and shallots to the fat and sauté for 2 minutes.

Step 10

Add the flour and whisk until golden, about 4 min.

Step 11

Add the juices and 2 cups of stock. Bring to a boil and whish until smooth. Reduce the heat and simmer to a desired consistency, about 4 minutes. You may choose to add a bay leaf at this point for additional seasoning.

Step 12

Whisk in the lemon juice and sour cream. Season with salt and pepper to taste.