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Thanksgiving Turkey Recipe with Gravy

Updated on December 1, 2009

Thanksgiving dinner is not complete until the Thanksgiving Turkey as the star of the show arrives at the table. This classic with its buttery goodness and its delicious and hearty accompanying gravy is an absolute must for the occasion.

It is the headliner in the holiday show and it makes for a delicious day of food and many yummy days afterward with leftover turkey sandwiches.However there are more creative recipes for turkey leftovers

This recipe incorporates butter, lemon, salt, pepper, and a few other herbs for decadent flavor in every single turkey bite.



  • 1-15 pound turkey, completely thawed before using
  • 1 large lemon, juiced
  • 1-14.5 can vegetable or chicken stock
  • 1-teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 cup unsalted butter, melted
  • 1-teaspoon fresh or dried parsley
  • 1-teaspoon fresh or dried thyme
  • 1-teaspoon fresh or dried rosemary

Turkey Gravy:

  • Turkey drippings
  • ΒΌ-cup cornstarch
  • Cold water
  • 1-teaspoon fresh or dried sage
  • Salt and pepper to taste

Hassle Free Preparation of the Turkey

Initial Preparation

Allow your turkey to thaw for about one hour before you begin the cooking process. Preheat the oven to 425 degrees, line a large roasting pan with aluminum foil, and spray it with cooking spray.

Remove the giblets and neck from the turkey before cleaning the turkey completely. Dry the turkey with paper towels and rub down the turkey with melted butter. Sprinkle the turkey with a mixture of salt and cracked black pepper. \

Prepare The Turkey for Roasting

Tie the legs and fold the wings under the turkey.

Next, combine the lemon (juice it cut side up to avoid the seeds), vegetable or chicken stock, thyme, rosemary, and parsley in a small bowl.

Whisk for a few minutes and boil on high heat.

Pour the liquid mixture over the turkey and inside the turkey.

Next cover the entire bird with aluminum foil, but do not cover it tightly or against the skin.

Cook the turkey at 425 degrees for 1 hour and then reduce the temperature to 400 degrees and roast for one more hour until the juices run clear and the meat is not pink on the inside.

The drippings from the turkey roasting pan can be used to make a succulent turkey gravy. In a small bowl, combine cornstarch, water, sage, and stir until smooth. Combine all of the ingredients including the drippings in a skillet and cook until the gravy thickens.

Preparing your Turkey this way is a surefire way to a good great tasting Bird. Marinating Turkey is also an option adds flavor, and diminishes the possibility of a dry chewing gum like bird

Remove from the heat, serve warm with your sliced turkey, cranberry sauce, and mashed potatoes. And after wards enjoy Grandma's Ginger Bread Cookies


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