Description
This recipe details how to roast a 10-pound turkey in the oven to achieve moist, tender meat with golden, crispy skin. It also includes a straightforward method for making rich, flavorful pan gravy using the turkey drippings, flour, and broth for a perfect complement to your festive meal.
Ingredients
Scale
Turkey and Seasoning
- 10 pounds turkey (fresh or frozen)
- 1 cup butter (softened)
- 2 tablespoons seasoned salt (recommended: Jane’s Crazy Mixed-Up Salt)
Gravy
- ½ cup pan drippings from turkey
- ½ cup all-purpose flour
- 3 ¾ cups turkey or chicken broth or stock
Instructions
- Prepare the Turkey: Preheat your oven to 325°F (163°C). If the turkey is frozen, make sure it is fully thawed. Pat the turkey dry with paper towels. Rub the softened butter evenly over the entire turkey, including under the skin if possible, to ensure moistness and enhance browning. Sprinkle the seasoned salt generously over the turkey to season the bird thoroughly.
- Roast the Turkey: Place the turkey breast side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the thigh without touching the bone. Roast the turkey in the preheated oven for approximately 3 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices if desired for extra moisture.
- Rest the Turkey: Once cooked, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes to allow juices to redistribute, yielding a juicier carved turkey.
- Prepare the Gravy: Carefully pour the pan drippings from the roasting pan into a saucepan, straining out any solids or excess fat if preferred. Bring the drippings to a simmer over medium heat. Whisk in the all-purpose flour to create a roux, cooking it for 2-3 minutes until it forms a smooth paste and begins to brown slightly for flavor. Gradually whisk in the 3 ¾ cups of turkey or chicken broth, stirring continuously to avoid lumps. Simmer the gravy gently until thickened, about 5-10 minutes. Season with additional salt or pepper if needed.
- Serve: Carve the turkey and serve with the warm homemade gravy poured over or on the side.
Notes
- Use a meat thermometer to ensure the turkey is perfectly cooked and safe to eat.
- Letting the turkey rest before carving helps retain juiciness.
- If your turkey is frozen, thaw it completely in the refrigerator before roasting for even cooking.
- You can customize seasoning salt or add herbs like rosemary and thyme for added aroma.
- Strain the pan drippings to reduce excess fat in the gravy, or refrigerate to skim off fat later.
Nutrition
- Serving Size: 1 serving
- Calories: 1198 kcal
- Sugar: 3 g
- Sodium: 3408 mg
- Fat: 72 g
- Saturated Fat: 35 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 121 g
- Cholesterol: 472 mg
