This is the best roast turkey recipe you will ever make! The gravy is next level. This has been my go-to recipe for over 25 years. It is indescribably delicious and to top it off it’s fool proof.
You can make this recipe with a whole turkey or turkey breast on the bone. I have brined them and not brined them – Did not notice a difference. They always come out juicy & tender. I generally prepare the turkey & the pan (without spray) the night before. That way I can get the turkey going without that much hassle on Thanksgiving day. We also enjoy this turkey on other occasions. It’s just that good!
Ingredients
- Turkey:
- 10-12 lb turkey or turkey breast
- 2 carrots
- 2 celery stalks
- 1 onion, sliced in half
- 2-3 sprigs of rosemary
- Handful of parsley
- 1 1/2 cups chicken broth (I use Better than Bouillon roasted chicken base & mix with water)
- 1/2 cup tomato juice
- 1/2 cup brandy
- 1 cup dry white wine
- Lemon pepper
- Gravy:
- 1/4 Corn starch
- 1/4 cup Heavy cream
- 1 tsp Kitchen Bouquet
Instructions
- Turkey:
- Preheat oven to 425°. Wash Turkey inside & out.Pat dry & set aside.
- Line an extra large pan with heavy duty foil. Foil should hang over on all sides (enough to completely tent turkey & crimp to seal). Spray with cooking oil & set aside.
- Place turkey in prepared pan.
- Place vegetables & herbs around the turkey.
- Heat chicken broth & tomato juice. Do not boil. Pour over turkey.
- Heat wine & brandy. Do not boil. Pour over turkey.
- Sprinkle turkey generously with lemon pepper.
- Fold & crimp foil, being careful not to touch the turkey.
- Place in oven and roast at 425° for 1 hour 30 minutes.
- Reduce heat to 400° and remove the foil top. Gently crimp foil into the sides of the roasting pan. Roast for another 1 hour 30 minutes. If the top of the turkey gets too brown, too with a bit of foil, so the sides can continue to brown.
- Using a meat thermometer, check the thickest part of the turkey and remove fro the oven when the temperature reaches 185°. Remove turkey from oven & let rest at least 20 minutes before slicing.
- Gravy:
- To make the gravy, get 1 cup of drippings and mix with heavy cream & cornstarch. Pour an additional 3 cups of drippings in a sauce pan. Over medium heat, whisk in the cornstarch mixture & Kitchen Bouquet. Gently whisk until thickened.
