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Roast Turkey With Make-Ahead Gravy

A community recipe by

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A must try out recipe!!


Serves: 10-12

For the Turkey

  • 18 pounds turkey
  • 2 teaspoons salt (or to taste)
  • 2 teaspoons pepper (or to taste)
  • 2 cups fresh sage (or 2 tablespoons of dried sage)
  • ½ cup vegetable oil

For the Make-Ahead Gravy

  • 2 pounds chicken necks (or turkey necks, or a combination - plus the contents of a bag of giblets inside the turkey)
  • 1 pound chicken gizzards and hearts (or turkey, or a combination - optional)
  • ½ pound chicken liver (or turkey livers, or a combination - optional)
  • 8 cups water
  • 1 stick butter
  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 3 teaspoons salt (or to taste)
  • 2 teaspoons pepper (or to taste)


Roast Turkey With Make-Ahead Gravy is a community recipe submitted by JaquelynR and has not been tested by so we are not able to answer questions regarding this recipe.

For the Turkey:

  • Preheat the oven to 325 degrees.
  • Rinse and dry the turkey. Remove the neck and giblet bag from the small cavity in the front, as well as the large body cavity. Use for stock to make -Ahead Gravy (recipe follows). Season the inside of the turkey cavity with salt and pepper to taste. Use salt sparingly if using a pre-basted turkey.
  • Stuff the cavity of the turkey with the sage leaves or sprinkle dried sage inside the cavity.
  • Rub the exterior of the turkey generously with vegetable oil and place in a large roasting pan with shallow sides.
  • Roast the turkey for 15-20 minutes per pound. For the most accurate gauge of doneness, use an instant-read thermometer. The temperature should read 180 degrees when the thermometer is inserted in the thickest part of the thigh. Juices should run clear when the thigh is pierced at the thickest part and the leg should move easily at the joint. Makes 10-12 servings, with leftovers.
  • Make - Ahead Gravy:

  • Rinse the chicken or turkey necks, contents of the giblet bag, gizzards and hearts. Place in a large saucepan or stockpot. Cover with 8 cups water. Bring to a boil; reduce heat to simmer.
  • Using a large spoon, skim off foam as it accumulates during cooking. Cook until the necks are soft and the gizzards and hearts are tender, 2 to 3 hours. Remove from heat and allow to cool.
  • When cool enough to handle, strain the stock into a clean saucepan with lid or into a rigid plastic storage container. Refrigerate to conceal the fat, several hours or up to 2 days. Freeze for longer storage.
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