Easy Turkey with Gravy

Lorenza Avila
If you are looking for a good, easy, and delicious turkey recipe for this Christmas, look no further! This turkey recipe features a filling of citrus and aromatic herbs that give it an unmatched flavor. In addition to being perfectly golden brown, the gravy from this recipe is truly spectacular. Everyone will ask you for the recipe!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 turkey, (15.4 lbs)
  • 1 orange
  • 1 lime
  • 1 onion
  • 6 sprigs rosemary
  • 6 sprigs sage
  • 6 sprigs oregano
  • 7 tablespoons unsalted butter
  • 2 tablespoons herbes de Provence
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 6 cups chicken broth
  • 1/3 cups flour
Preparation
10 mins
3h 20 mins
Low
  • Preheat the oven to 400ºF or 200ºC.
  • Clean the turkey and rinse with water. Pat dry with paper towels.
  • Cut the oranges, lemons, and onion and place inside the turkey. Add 2 sprigs of each type of herb (rosemary, sage, and oregano).
  • Using kitchen twine, tie the turkey's legs together.
  • In a pot, mix 2 tablespoons of butter, the herbes de Provence, oil, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper until the butter melts. Stir well.
  • Place the turkey on a turkey roasting pan and brush the turkey with the melted butter. If possible, try to spread the butter between the skin and the meat of the turkey using your hands.
  • Cover the turkey with aluminum foil and bake for 20 minutes.
  • Add 3 cups of chicken broth to the turkey roasting pan and the rest of the fresh herbs. Bake the turkey for another 40 minutes.
  • Reduce the oven temperature to 350ºF or 180ºC and remove the aluminum foil from the turkey. Add 1 cup of chicken broth to the roasting pan.
  • Continue baking the turkey for about 1.5 hours. Baste the turkey with its juices every 15-20 minutes. (The turkey is done when a thermometer inserted into the thickest part of the thigh reads 165ºF or 70ºC).
  • Remove the turkey from the oven and cover with aluminum foil while you prepare the gravy.
  • To make the gravy, strain all the remaining juices from the turkey roasting pan (you can discard the solids).
  • After a few minutes, when the fat separates from the turkey, skim the fat off the top of the turkey juices with a spoon.
  • Add enough chicken broth to make a total of 4 cups of broth (including the turkey juices).
  • In a pot, melt 5 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute. Gradually add the broth while continuing to stir until the gravy thickens. Season with salt and pepper.
  • Serve the gravy with the turkey and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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