Easy Roast Turkey With No-Roux Gravy

Ingredients for Easy Roast Turkey With No-Roux Gravy

• 2 teaspoons dark brown sugar

• 2 teaspoons ground fennel seeds, coriander seeds, aniseed, and/or celery seeds, or favourite spice blend (optional)

• 1 teaspoon freshly ground black pepper

• 3 tablespoons Diamond Crystal kosher salt or 4 1/2 teaspoons Morton kosher salt, plus more

• 1 (11–13-pound) turkey, neck and giblets removed and reserved, patted dry

• 6 tablespoons unsalted butter, room temperature

• 450g turkey or chicken wings (optional)

• 2 large onions, unpeeled, quartered

• 4 celery stalks, halved crosswise

• 1 head of garlic, halved crosswise

• 475ml dry white wine

• 60ml plain flour

• 6 sprigs thyme

• 950ml (or more) low-sodium chicken broth

• 45ml soy sauce

How to make Easy Roast Turkey With No-Roux Gravy

Mix brown sugar, spices, pepper, and 3 tablespoons or 4 1/2 teaspoons salt in a small bowl to combine; sprinkle all over surface and inside cavity of turkey. Place turkey on a V-shape roasting rack set inside a large roasting pan (if using a disposable pan, place it on a rimmed baking sheet). Chill, uncovered, at least 8 hours and up to 1 day.

Let sit at room temperature 1 1/2–2 hours.

Place a rack in middle of oven; preheat to 232°C. Smear butter all over outside of turkey. Arrange turkey wings (if using), neck, and giblets, then onions, celery, and garlic around turkey and pour in wine. Roast on centre rack until skin is golden all over, 25–35 minutes. Reduce oven temperature to 300° and continue to roast turkey, rotating 180° halfway through, until an instant-read thermometer inserted into the thickest part of breast registers 66°C (temperature will rise as the bird rests), 1 1/2–2 hours. Carefully transfer turkey to a cutting board and tent with foil.

Increase oven temperature to 232°C. Push vegetables, neck, giblets, and wings (if using) into centre of roasting pan and sprinkle flour over. Roast until flour is very lightly browned in a few spots, 12–15 minutes. Scrape contents of roasting pan into a large saucepan. Add thyme and broth. Bring to a gentle boil and cook, stirring occasionally, until reduced by nearly half and gravy is thick enough to coat a spoon, 25–30 minutes. Strain mixture through a fine-mesh sieve into a medium saucepan; discard solids. Stir in soy sauce; season with more salt if needed. Bring to a gentle simmer over low heat while you carve the turkey. Thin with a bit more stock if needed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.