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Roast Turkey

Roast Turkey, Stuffing and Gravy

Course: Dinner
Cuisine: American
Keyword: roast turkey
Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 8 -10
Author: Laureen King
Easy to follow instructions for making traditional roast turkey, stuffing and gravy.
Print Recipe


  • 10-12 lb turkey
  • Stuffing Ingredients:
  • 8-10 cups dry bread cubes I use french bread
  • 1 box Stove Top Stuffing optional
  • 1 cup celery
  • 1 large onion
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/3 cup butter
  • 1/2- 1 cup chicken broth
  • 1 tsp poultry seasoning
  • 1 tsp sage
  • GRAVY Ingredients:
  • pan drippings from roast turkey
  • 2-3 cups chicken broth
  • 1/2-1 tsp poultry seasoning
  • 1/2- 1 tsp sage
  • 1/3 cup flour for making gravy
  • 1/2 cup chicken broth
  • salt
  • pepper


  • Clean sink thoroughly. Remove giblets, and neck of turkey. Wash inside with cold water. Pat dry. Season turkey generously inside with salt and pepper.
  • Stuffing preparation:
  • Cube day old bread and toast on cookie sheet until lightly browned. Transfer to large bowl.
  • In skillet cook onion and celery in the butter until softened.
  • Mix onion and celery into the bread cubes.
  • Add 1 box of Stove Top Stuffing, combine well.
  • Season with poultry seasoning, sage, salt and fresh ground pepper. Keep tossing as you season to ensure all the bread gets a bit of seasoning.
  • Toss with enough chicken broth to moisten. Don't add too much or you will have soggy stuffing.
  • Stuff cavity of turkey and upper breast top. When putting stuffing into bird don't compact too tightly, just firm enough to fill.
  • Pull neck skin over stuffed breast cavity. Secure with skewer. Pull bottom skin together and skewer tightly. Tie or skewer legs together and secure wings to sides.
  • Turkey Roasting:
  • Preheat oven to 350 degrees.
  • Put turkey into large roasting pan (with rack) breast side up. I usually put the neck on bottom of pan as this adds some extra flavour to the drippings when making the gravy.
  • Rub butter over turkey. Season with salt and pepper.
  • Add a bit of chicken broth to bottom of pan. (about 1/4 inch up pan)
  • Cover with foil for about an hour and then remove foil, baste with dripping, and continue to roast uncovered until done. (loosely foil legs if they start to brown too much).
  • Baste about every 1/2 hour.
  • Turkey is done when meat thermometer reads 180 degrees inserted between leg and breast.
  • Transfer to cookie sheet. Cover with foil while you prepare gravy.
  • Gravy:
  • Transfer drippings from roasting pan to a gravy separating measuring cup, or skim off extra fat. Be sure to scrape all the extra bits off the bottom of pan (I sometimes add the neck to the pan while roasting turkey to get even more flavourful drippings). Using the same roasting pan, add 1- 2 cups of chicken broth (depending on how much drippings there are).
  • On stove top heat drippings and broth over medium high heat.
  • In a jar mix together 1/3 cup flour and 1/2 cup broth, shake very vigorously to ensure no lumps.
  • Gradually whisk flour mixture into drippings a bit at a time, bring to slow boil, then reduce heat to simmering. Add more flour mix to get desired consistency. Add more chicken broth if too thick.
  • Season with sage, poultry seasoning, salt and pepper. Only add a bit at a time, and taste before adding more to season to your preference.
  • Continue to simmer for 10-15 minutes.