Perfect Roast Turkey with Classic Pan Gravy

• 12 pounds turkey, fresh or thawed
• ⅓ cup vegetable oil
• 4 tablespoons turkey rub
• 1 extra large cooking bag, such as Reynold’s turkey-size cooking bag

Gravy

• ½ cup water
• 2 tablespoons flour

Turkey:

1. These instructions assume you are using an oven roaster with a lid or an electric roaster. See notes for alternatives.
2. Remove the giblets from the cavity if present. Rinse the turkey and pat it dry.
3. Rub the skin all over with the vegetable oil.
4. Sprinkle the turkey rub evenly over the bird, rubbing it into the skin as needed.
5. Follow the time and temperature recommendations that came with your turkey. As a general guideline, roast an unstuffed turkey at 325°F for about 15 minutes per pound. A stuffed turkey may take roughly 18 minutes per pound. Always use an internal thermometer—the turkey is done when it reaches 165°F throughout.
6. When the turkey reaches temperature, remove it from the pan and let it rest for about 20 minutes before carving. Resting lets the juices redistribute and makes carving easier.

Gravy:

1. Transfer the pan drippings to a saucepan through a fine strainer to remove solids.
2. If your turkey included a gravy packet, prepare it according to the packet using the drippings as directed.
3. If no packet is provided, combine ½ cup warm water and 2 tablespoons flour in a jar with a tight lid. Shake vigorously until smooth, then whisk this mixture into the hot drippings.
4. Heat, stirring frequently, until the gravy thickens. If you need more volume, add chicken broth to thin or stretch the gravy.
5. Pour the finished gravy through a strainer into a gravy boat to remove any lumps before serving.

You can use a store-bought turkey rub or make a homemade blend to suit your taste. If you prefer white meat or smaller portions, roast two turkey breasts instead of a whole bird—they cook faster and often result in very tender slices.

Crockpot: Smaller turkey breasts can be cooked in a slow cooker for exceptionally tender meat. A crockpot turkey won’t have the roasted presentation of a whole bird, but it’s convenient and leaves your oven free for other dishes.

Oven without a roaster: If you don’t have a roasting pan with a lid, use a turkey-size cooking bag according to the manufacturer’s instructions to keep the meat moist.

Safe handling: Always follow safe handling and cooking practices for poultry. Use a thermometer to verify the internal temperature and keep raw poultry separate from other foods during preparation.

Questions: For specific food-safety guidance you can consult official food-safety resources or hotlines in your area.