Roast Turkey with Cream Gravy

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This classic roast turkey with cream gravy is the ultimate centrepiece for a festive Sunday lunch or a traditional Christmas Day celebration. By roasting the bird at a high temperature and allowing for a generous resting period, you ensure the meat remains succulent while the skin reaches a beautiful golden hue. The addition of a rich, velvety gravy made from scratch using pan drippings and double cream elevates the dish, providing a luxurious finish that shop-bought alternatives simply cannot match.

Designed for home cooks who appreciate traditional techniques, this recipe focuses on building deep flavours through deglazing and a homemade roux. While the turkey provides the savoury heart of the meal, the cream-based gravy adds a smooth, indulgent element that pairs perfectly with crisp roast potatoes and seasonal greens. It is a reliable, crowd-pleasing method that guarantees a sophisticated and comforting roast dinner for family and friends.

Ingredients for Roast Turkey with Cream Gravy

1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
600ml water, divided
Circa 950ml di brodo caldo di frattaglie di tacchino
Burro non salato fuso se necessario
5 tablespoons plain flour
180ml di panna doppia
Attrezzatura: una teglia da forno ignifuga da 17 x 14 pollici con griglia piatta
spago da cucina
una brocca graduata da 2 litri o un separatore di grasso

How to make Roast Turkey with Cream Gravy

Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour.

Preriscalda il forno a 232°C con la griglia nella parte inferiore.

Add 240ml water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 77°C, 1 3/4 to 2 hours total.

Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 79°C). Discard string.

Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 350ml water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices. Add enough turkey giblet stock to pan juices to bring total to 1200ml .

Put 80ml reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.

Servire il tacchino con il sugo.

Lagier Meredith Mount Veeder Napa Valley Syrah '06

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.