Easy High-Heat Roast Turkey with Gravy

Why You’ll Love This Recipe

Easy High-Heat Roast Turkey with Gravy is a quick and efficient way to get a golden, juicy bird with crisp skin and deeply flavorful pan gravy—all in a fraction of the time it takes with traditional roasting. Perfect for holiday meals or special dinners, this method saves time without compromising on flavor, delivering tender meat and rich gravy every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole turkey (10 to 12 pounds)kosher saltfreshly ground black pepperunsalted butter or olive oilyellow onioncarrotscelerygarlic clovesfresh herbs (like thyme, rosemary, and sage)chicken or turkey brothall-purpose flour

directions

Preheat your oven to 450°F (232°C) and position a rack in the lower third of the oven.

Remove the giblets and pat the turkey dry with paper towels. Tuck the wings under and tie the legs together with kitchen twine.

Rub the turkey all over with butter or oil, and season generously with salt and pepper, including the cavity.

Place the chopped onion, carrots, celery, garlic, and fresh herbs in the bottom of a large roasting pan.

Set a roasting rack or V-rack over the vegetables and place the turkey on the rack, breast side up.

Roast the turkey for about 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer inserted in the thickest part of the thigh reads 165°F (74°C).

If the skin starts to brown too quickly, tent loosely with foil during the final 30 minutes.

Transfer the turkey to a cutting board and let it rest for 20–30 minutes before carving.

While the turkey rests, strain the pan drippings into a measuring cup and skim off excess fat.

In a saucepan, make a roux with butter and flour, then slowly whisk in the drippings and broth to create a smooth gravy.

Simmer until thickened and season to taste with salt and pepper.

Servings and timing

This recipe serves approximately 10–12 people.Preparation time: 20 minutesRoasting time: 1 hour 30–45 minutesResting time: 30 minutesGravy prep time: 15 minutesTotal time: about 2 hours 45 minutes

Variations

Add lemon or orange wedges inside the cavity for a citrus aroma.

Use dry white wine in the pan for a subtle boost in flavor.

Brush the turkey with herb-infused butter for extra aromatic depth.

Add a touch of Dijon mustard to the gravy for a unique tang.

storage/reheating

Store leftover turkey in an airtight container in the refrigerator for up to 4 days.Store gravy separately and reheat over low heat, adding a splash of broth to loosen if needed.To reheat turkey, cover slices with foil and warm in a 300°F oven until heated through.

FAQs

Can I use a larger turkey?

Yes, but increase the roasting time and monitor internal temperature closely.

Will high heat dry out the turkey?

No, when done correctly, this method actually seals in moisture and produces juicy meat.

What if I don’t have a roasting rack?

You can place the turkey directly on top of the vegetables in the pan.

Can I make the gravy in advance?

Yes, make it up to 2 days ahead and reheat before serving.

Should I baste the turkey?

It’s not necessary with this high-heat method, but you can if desired.

Can I brine the turkey first?

Yes, a dry or wet brine adds extra flavor, just be sure to dry the bird thoroughly before roasting.

How do I keep the breast from overcooking?

Tenting with foil and rotating the pan halfway through roasting can help even cooking.

What herbs work best?

Fresh rosemary, thyme, and sage are classic and flavorful.

Can I stuff the turkey?

Stuffing is not recommended with high-heat roasting due to food safety concerns.

What’s the best way to carve the turkey?

Use a sharp carving knife and start with the legs and wings before slicing the breast meat.

Conclusion

Easy High-Heat Roast Turkey with Gravy is the go-to method for achieving a perfectly roasted bird in record time. With its crispy skin, juicy interior, and luscious homemade gravy, it simplifies holiday cooking while still delivering crowd-pleasing results. Once you try this method, you may never go back to the slow roast again.

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