← Back to Search Results
roasting American
Roast Turkey with Spiked Gravy Recipe-1356

Photo by:
Comments: 0


Everyone needs a solid recipe for the holiday turkey, and this one fits the bill. Good with the traditional accompaniments of sweet potatoes, cranberry sauce, mashed potatoes, and green beans or Brussels sprouts.

Yield: About 12 servings
Prep time: 30 Mins
Cooking time: 3½ Hrs


  • 14 lb (6.3kg) turkey
  • Corn Bread Stuffing
  • 8 tbsp butter, softened
  • Salt and freshly ground black pepper
  • 6 tbsp all purpose flour
  • 3 cups turkey or chicken stock, as needed
  • ¼ cup bourbon (optional)


1. Preheat the oven to 325°F (165°C). Remove the neck, giblets, and fat from the tail area and save for another use. Stuff the neck cavity loosely with stuffing, and pin the neck skin to the back with a skewer. Loosely fill the body cavity with stuffing and cover the exposed stuffing with foil. Using kitchen twine, tie the drumsticks together and secure the wings to the body.

2. Place the turkey on a rack in a roasting pan. Rub with the butter and season with salt and pepper. Loosely cover the breast area with foil. Add 2 cups water to the pan.

3. Roast, basting every hour or so (lifting the foil to do so), estimating about 15 minutes per pound, for about 3½ hours, until an instant-read thermometer inserted in the thickest part of the thigh, not allowing it to touch a bone, reads 175°F (79°C). During the last hour of cooking, remove the foil. Transfer the turkey to a platter. Let stand for 30 minutes.

4. Meanwhile, make the gravy. Pour the pan drippings into a glass bowl. Skim off and measure 6 tbsp fat; discard remaining fat. Add enough stock to degreased drippings to make 1 quart (1 liter).

5. Place the pan over medium heat. Add the fat, whisk in the flour, and let cook 1 minute. Whisk in the stock mixture and bourbon, if using, scraping up the browned bits, and bring to a boil. Simmer over low heat, whisking often, until thickened, about 10 minutes. Season with salt and pepper and pour into a sauceboat.

6. Carve the turkey and serve with the gravy.


Nutritional Benefits: Rest turkey 30 mins before carving.

Freezing Information: Freeze the cooked turkey and stuffing for up to 3 months.

Leftovers: Spread the leftover stuffing in a buttered shallow baking dish, cover with aluminum foil, and refrigerate until 30 minutes before serving. Bake in a 350°F (180°C) oven until heated through.

Turkey Gravy: Don't throw away the turkey juices; use them to make a delicious gravy with a little flour and stock.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Corn Bread Stuffing. For nutritional information on Corn Bread Stuffing, please see link above.


Nutritional Information

Nutrients per serving (% daily value)

735kcal (37%)
63mg (6%)
0mg (0%)
73mcg RAE (2%)
286mg (95%)
629mg (26%)
14g (69%)
40g (61%)
6mg (33%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sweet-life The Sweet Life
by Kate Zuckerman
living-raw-food Living Raw Food
by Sarma Melngailis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
big-fat-cookies Big Fat Cookies
by Elinor Klivans
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
spice Spice
by Ana Sortun

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?