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Easy Oven Roasted Turkey with Gravy

  • Author: Nancylynn
  • Yield: 10-16 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


Making homemade Oven Roasted Turkey with Gravy for Thanksgiving is easier than you think!   Just follow my simple tips for the Best Thanksgiving Turkey Ever, including an optional dry brine- that is crazy easy to do!



For the Turkey

1016 lb fresh or frozen turkey (I got mine from ButcherBox!)

kosher salt

black pepper

1 lemon, quartered

1 stalk of celery

1 onion, quartered

23 cloves of garlic

1 small apple, quartered

fresh herbs such as parsley, sage, rosemary, and thyme

butter or olive oil

Gluten Free Gravy 

2 cups turkey drippings + low-sodium chicken/turkey broth or stock

2 tablespoons gluten free flour, cornstarch, or arrowroot powder

2 tablespoons butter, vegan butter, or ghee

salt + pepper, to taste (if you brine, you likely won’t need any!)


To Brine:

  1. The day or two before roasting your turkey, remove it from the fridge.  Remove the bag of giblets and the neck- found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them. Pat the turkey dry with paper towels.
  2. For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt.
  3. Rub half of salt inside the body cavity of the turkey, then the remaining salt goes on outside of the turkey: breasts, legs, and thighs.  Be sure to spread it on the top and bottom of the bird.
  4. Put the turkey in a roasting pan or on a platter, lightly cover it with foil, and then store it in the fridge until you’re ready to cook.

To Roast the Turkey:

  1. First, take your turkey out of the fridge and let it rest on the counter for one hour.  This will help cut down your cook time.  Do NOT rinse your turkey from brining.
  2. Preheat your oven to 425 degrees.
  3. If you haven’t already, remove the neck and giblets, and also remove any plastic items from your turkey including the pop up timer which doesn’t always work and you really don’t need it.
  4. Season the inside cavity with black pepper, squeeze in some lemon, then place the lemon, onion, garlic, celery, apple, and fresh herbs inside the turkey. Brush skin with 2 tsp olive oil or melted butter. **If you didn’t dry brine your turkey, also sprinkle with salt inside and out.
  5. Place the turkey breast side down on your roasting pan and cook for 30 minutes at 425, then reduce heat to 325.  Baste with 1 tsp melted butter or pan drippings, if you have any.
  6. Add 1-2 cups of broth or water to the bottom of your roasting pan.  Continue roasting the turkey breast side down for 15 minutes per pound. Test doneness by inserting an instant-read thermometer into the thickest part of the turkey breast away from the bone; it should register 165 degrees. Here are some more guidelines for your planning:
    • For a 10-14 pound turkey: 2 1/2 hrs to 3 1/2 hrs
    • For a 14-18 pound turkey: 3 1/2 hrs to 4 1/2 hrs
    • For a 18-22 pound turkey: 4 1/2 hrs to 5 1/2 hrs
  7. If you want to flip your bird over to crisp the skin, do so with 30 minutes of cook time left.  Using silicone gloves, carefully flip your bird over and cook for the remaining time right side up to allow the skin to crisp.  You could also add a short, 2-3 minute broil at the end, as well. This step is totally optional.
  8. After your turkey is finished cooking and the breast has reached 165 degrees, remove from the oven and allow it your turkey to rest for 30 minutes before carving.


  1. Let the drippings sit for a few minutes until the fat separates and rises to the top. Skim off the fat so that just the broth remains.  You want at least 2 cups of broth to make your gravy, so add your boxed broth or stock to make up for the difference. 
  2. In a separate microwave safe small bowl, melt the butter. Remove from heat, then stir in the flour, cornstarch, or arrowroot powder to create a slurry.
  3. Transfer stock mixture to a pot and bring to a boil, reduce heat and whisk in slurry and simmer until thickened.
  4. Taste and add salt/pepper if desired.


21 Day Fix Containers:  Turkey – measure in red container;  Gravy – 1/6 cup serving = 1 teaspoon

WW: Green – 6 points, Blue – 4 points, Purple – 4 points (per 5 oz. turkey without skin + 1/6 c. gravy) [Calculated using 1 c. pan drippings and 1 c. broth in gravy]

Keywords: How to Roast Turkey