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Classic Roasted Turkey Recipe

Ingredients

  • thanks to McCormick shopping list
  • Classic Roasted Turkey shopping list
  • Classic Roasted Turkey: McCormick® herbs and spices bring mouthwatering aroma and sensational flavor to this holiday favorite. Be sure to reserve the pan juices to make Perfect Turkey Gravy. shopping list
  • Ingredients shopping list
  • •1 tablespoon Sage Rubbed shopping list
  • •2 teaspoons Garlic Powder shopping list
  • •2 teaspoons Paprika shopping list
  • •1 teaspoon black pepper Ground shopping list
  • •1 teaspoon salt shopping list
  • •1 tablespoon oil shopping list
  • •1 whole turkey (14 pounds), fresh or frozen, thawed shopping list
  • Directions shopping list
  •  20 mins shopping list
  • Prep time shopping list
  • 3 hrs shopping list
  • Cook time shopping list
  • Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, garlic, paprika, pepper and salt in small bowl. shopping list
  • Place turkey, breast-side up, in prepared pan. Brush turkey with oil. Sprinkle seasoning mixture evenly over turkey. Cover loosely with heavy duty foil. shopping list
  • Roast 2 hours, adding an extra 15 minutes per pound for larger turkeys. Remove foil. Roast 1 hour longer or until internal temperature in thigh reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey. shopping list

How to make it

  • Perfect Turkey Gravy
  • Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.
  • Ingredients
  • Serves: Makes 15 (1/4-cup) servings.
  • 2 packages McCormick® Turkey Gravy Mix
  • 1/4 cup flour
  • 3 cups water
  • 1 cup turkey pan drippings
  • Substitutions
  • 1 cup chopped cooked turkey giblets, (optional)
  • Directions
  • 5 mins Prep time 10 mins Cook time
  • 5 mins Prep time
  • 10 mins Cook time
  • Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
  • •Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
  • Cooking tip
  • Flavor Variations:
  • Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick ® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick Gourmet™ Roasted Ground Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.
  • Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.
  • Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.
  • Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick® Ground Cinnamon and McCormick® Chipotle Chili Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.
  • Nutrition information
  • (Amount per serving)
  • •Calories: 52Cholesterol: 4mg
  • •Sodium: 190mgProtein: 0g
  • •Total Fat: 4gFiber: 0g
  • •Carbohydrate: 4g

Reviews & Comments 1

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  • lifter 8 years ago
    A few thoughts...this is some cooking advice contributed by Twill!
    The 14 lb bird is a bit small, and a lot more boney than larger Tom Turkeys. The bone mass gets heated up and will result in your bird being a bit drier than will be the case with a 16-18 lb bird, that yields a lot more meat.
    This cooking method reflects an "unstuffed" bird...with internal stuffing, its a bit slower in the oven, but the temperature probe will answer that. You want the white meat to 'finish' at 160, the dark meat at 175, the stuffing at 165 (if used). Letting the bird stand after cooking will typically raise the internal temperature by 10 degrees (somewhat less, the bigger the bird)
    However you want to baste it, the skin will keep out any flavours, so consider warming the bird on the counter, and inserting seasonings under the skin.
    We all like crispy skin, so, immediately before putting into the pre-heated oven if you scald the bird with boiling water (a last moment thing) the skin will be that much more crispy. (Just season as normal as it goes in)
    In order to get the dark meat (legs and back) cooked hotter than the white (breast), its advisable to cook the bird breast side down for 75% of the planned cooking time, and then "flip the bird" that the breasts brown up. This also tends to keep the juices in the breasts, which is nice.
    When carving, cut away the wings and legs, then slice the breasts off intact. You can then cut across the grain of the breast meat, and offer everyone a small sliver of your crispy skin finish.
    I would repeat, you can't fault Twill with his seasoning suggestions or gravy advice! That was really done very well!
    Was this review helpful? Yes Flag

The Cook

twill10 Cape Girardeau, MO

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