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Classic Roast Turkey and Gravy

Classic Roast Turkey and Gravy

Time Involved
< 300 min
# of Ingredients
Skill Level
15 to 20 lbs (1) 
MAPLE LEAF® Fresh Prime Turkey
Each carrots, celery stalks, onions, coarsely chopped
¼ cup (50mL) 
Butter, softened
1 tsp (5mL) 
Finely chopped fresh sage and thyme
1 tsp (5mL) 
½ tsp (2mL) 
Black pepper
3 cups (750mL) 
Turkey fat and stock (from roasted turkey)
¼ cup (50mL) 
All purpose flour

PREHEAT oven to 425ºF (220ºC).

DRY turkey with paper towel. Fill body of the turkey with your favourite stuffing (excess stuffing in the neck cavity). Use skewers to seal cavity or tie legs with string.

ADD vegetables to roasting pan and then place turkey into the roasting pan. Add 2 cups of water. Mix butter with finely chopped herbs. Rub this mixture over the turkey. Sprinkle with salt and pepper.

LOOSELY cover turkey with foil and roast for 1 ½- 2 hours.

REDUCE heat to 350ºF (180ºC). Remove the foil. Maintain ½ inch (1.5 cm) water in pan. Basting turkey every 30 minutes, roast for a further 1 ¼ – 1 ¾ hours or until meat thermometer inserted into thickest part of thigh registers 185°F (85°C) and stuffing registers 170ºF (75ºC).

TRANSFER turkey to carving board and tent with foil; let stand for 20-30 minutes before carving. Strain out vegetables and place turkey fat and stock into a measuring jug.

SEPARATE fat from the stock with a ladle placing ¼ cup (50 mL) fat in roasting pan. Reserve the remaining fat for later use.

HEAT roasting pan on a burner, set at medium. Add the flour and using a whisk scrape the brown bits from the bottom of the pan. Cook until bubbling and golden brown. Slowly add the turkey stock and continue whisking to create a smooth sauce. Reduce heat and simmer for 10 minutes.

STRAIN and season to taste.

TIPS: Use reserved turkey fat to toss with root vegetables for roasting.

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