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  • Cooking with Paula Deen

    Southern Thanksgiving Spread

    Aug 22, 2020 4 minutes

    CLASSIC ROAST TURKEY WITH GIBLET GRAVY

    Makes 8 to 10 servings

    1 (12-pound) fresh or thawed frozen turkey
    2 tablespoons unsalted butter, softened
    2 teaspoons kosher salt
    1 teaspoon ground black pepper
    2 cups chicken broth
    Giblet Gravy (recipe on page 30)
    Garnish: fresh sage, fresh oregano, persimmons

    1. Preheat oven to 425°. Spray rack of a roasting pan with cooking spray. Place rack in pan.

    Reserve turkey neck and giblets for Giblet Gravy. Pat turkey dry with paper towels. Rub butter on outside of turkey. Tie legs together with butcher’s twine. Sprinkle salt and pepper onto turkey. Pour broth in roasting pan.

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