Roast Turkey and Gravy

Preparation info
  • Makes


    Main-Course Servings with Leftovers
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

When buying a turkey buy at least a pound per guest and ideally a bit more so you will have leftovers. Unless you are stuffing your turkey count on roasting about 8 minutes per pound. This is faster than most recipes recommend, but keep in mind this is based on the turkey being at room temperature before it goes in the oven.

The amount of juices you get for making gravy will depend on how long you cook the turkey and whether or not it is stuffed. If you don’t overcook the turkey you