Turkey and Gravy

Turkey and Gravy - Alex Guarnaschelli
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January 22, 2021


Turkey and Gravy - Alex Guarnaschelli

Turkey and Gravy

Prep Time: 30 minutes
Cook Time: 12-15 minutes per pound: 15 minutes
Course: Main Course
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  • 14-16 lb turkey innards for stuffing, neck reserved for gravy
  • Kosher salt
  • freshly ground black pepper
  • 1 large double-layered piece of cheesecloth
  • 2 sticks (½ pound) unsalted butter melted
  • 3 medium yellow onions sliced
  • 6 large cloves garlic
  • 2 medium carrots sliced


  • 8 cups low sodium chicken stock
  • ½ cup dry Sherry
  • 2 tbsp Dijon mustard
  • 1 tbsp red wine vinegar


  • Preheat the oven to 500F.

Stuff the turkey:

  • Place the turkey on a flat surface, season with salt and pepper on the inside and out, and stuff the cavity with the stuffing. Tie the legs closed with a strong piece of kitchen twine or string by wrapping them around and around the drumsticks and pulling them closed like you’re tying a shoe.

Prepare the turkey:

  • Soak the cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breast meat with the cheesecloth to keep it moist for the first part of cooking, tucking it into the natural crevices of the bird to keep it in place. Arrange the onions, garlic and carrots in the bottom of the pan and arrange the turkey on the roasting pan right above them. Place the pan in the center of the oven and roast for 20 minutes. Lower the oven to 350 F and count about 12 minutes per pound the turkey weighs. After about 2 hours, take the turkey out, gently remove the cheesecloth from the top of the breasts, baste the turkey with any pan juices, rotate the pan halfway and return to the oven. Place the turkey neck and the chicken stock in a medium pot and simmer gently on the stove as the turkey finishes cooking. Reduce the stock by about half.

How do you know when the turkey is done?

  • The temperature of the thigh (where the meat is thickest and takes the longest time to cook) meat should register 160-165 F when tested with a thermometer. The thigh juices should also be clear, not pink. When done, remove the bird from the oven, transfer to a flat surface and allow it to rest, breast side down, for 30 minutes. Why rest the turkey breast side down after cooking it breast side up? So the juices flow back through the meat as it sits.

Make the gravy:

  • Place the roasting pan over the burners of the stove, whisk in the mustard and Marsala to the pan and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the Marsala reduces almost completely. Strain the neck out from the stock and add the stock to the roasting pan. Simmer over medium heat 3-5 minutes. Reduce further until the mixture starts to thicken. Puree half of the gravy (with the cooked vegetables) in the blender until smooth and stir back into the gravy. The vegetables are a natural thickener that is healthier and lighter than the classic cornstarch or flour! Stir in the vinegar. Taste for seasoning. Carve the turkey and serve with the gravy.


Frequently asked questions:

How much turkey per person? I count 1 pound per person.
One big bird or 2 smaller ones? I always prefer 2 smaller ones, 14-16 pounds each. If one cooks nicely and the other doesn’t, you have 2 chances of having juicy turkey!
How long to cook it? I begin with an equation of 12-15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing.
Pop-Up Thermometer? Cute aren’t they? A little insurance policy or so it would seem. Those suckers don’t pop up until way past 165 F so you will get the pop up along with your dry turkey. Use a meat thermometer. Test the thickest part of the thigh as it takes the longest to cook.
Basting? Everyone checks on the turkey at some point in the cooking process. When you naturally check on the turkey to make sure all is good, give it a baste with the pan drippings.
Tips for getting a crispy skin? Fill a large pot (one that will hold your turkey with room to spare) halfway with water. Bring the water to a boil and season it with salt. Submerge the turkey in the water for 2 minutes. Remove the turkey from the water and allow it to “rest”, uncovered, in the refrigerator for 12 hours (or, ideally, overnight) before cooking. You can also remove the turkey from its plastic wrapping and let it “dry out” in the refrigerator, uncovered, for the whole night before roasting.

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