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Thanksgiving Turkey & Gravy Recipe

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This recipe for Thanksgiving Turkey & Gravy, by , is from The Spreitzer Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angie Charles


14-15 lb. turkey
Reynolds Oven Bag
1 tbsp. flour
1 stick of butter, softened enough to cut into slices
Metal picks to close the turkey

Thaw the turkey in the fridge for 4 days prior to cooking. If it's still frozen the day before you're going to cook it, remove it from its wrapper and put in your sink and cover with cold water, changing the water every 30 min.

Once it's thawed, rinse the turkey inside and out and pat dry, then place in a roasting pan, cover with plastic wrap and refrigerate till the next day.

Prior to Thanksgiving Day, read the directions for the oven bag so you know how much time you'll need to cook the turkey. For a 14-18 lb. turkey that is stuffed, it's usually 3-4 hours.

On Thanksgiving Day, rinse and pat dry the turkey. Take spoonfuls of the uncooked stuffing and stuff inside the turkey in both ends - till the cavities are full.

Cut the butter into slices and insert it under the skin, getting butter into different areas along the breast and onto the thighs. Use the metal picks to close the skin over the stuffing so the stuffing doesn't fall out.

Put 1 tbsp. flour in the oven back, hold the end closed and shake so the flour coats the bag throughout. Insert the turkey in the oven bag and use the provided tie to close the turkey bag. Place the turkey in the bag into a roasting pan.

Bake at 325 till the turkey's temperature gauge pops out.

Once you remove the turkey from the oven, you can cover it with a towel (while it's still in the roasting pan and oven bag) to keep it warm while you're finishing up your sides and gravy.

When it's time to get ready to serve, cut open the turkey bag, remove the metal picks, and spoon out the stuffing into a bowl. Move the turkey onto a cutting board and cut up.

Turkey Gravy (and Turkey Soup for later)

Turkey neck and giblets, rinsed
1 onion, chopped
celery -- interior leaves and stalks (the part most people throw away), coarsely chopped
1 carrot - chopped or 10 baby carrots chopped
1 clove garlic, chopped
4 quarts water
3 tbsp. chicken soup mix
tsp. dried basil
Gravy Master - comes in a small bottle

An hour before your turkey is scheduled to come out of the oven, make your turkey soup for the gravy:

Sautee onions and garlic. Add a little water with chicken soup mix and stir to dissolve the soup mix, then add 4 qts. water, turkey parts, celery, carrots and season with dried basil, salt and pepper to taste. Cook on low for 1 hour.

After the turkey comes out of the oven, use a strainer to pour about 2 quarts of clear broth into a large sauce pan. Simmer on low and add about 1 cup of turkey grease (use a turkey baster to siphon the grease from around the cooked turkey).

Mix 2 cups hot water with 5-6 tbsp. flour till thick (a protein drink shaker is good for this). Add to gravy slowly and stir regularly till thick -- takes 20-30 min.

Add some Gravy Master to color the gravy after you've added the flour mix. Taste gravy as you're stirring and season with salt and pepper as needed.

Save the rest of the turkey soup to enjoy for lunch the next day!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4.5 hours plus prep the day before
Personal Notes:
Personal Notes:
This is how Oma always cooked her turkey and made gravy, with one exception: Angie started using the oven bags, which significantly reduces the cooking time. There's several steps to prep the turkey, and you have to plan ahead to thaw and rinse the turkey, but it's easy to do.




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