Roast Turkey with Cream Gravy

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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
About 950ml hot turkey giblet stock
Manteiga sem sal derretida, se necessário
5 colheres de sopa de farinha de trigo comum
180ml de creme de leite fresco
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack
barbante de cozinha
uma xícara de medição de 2 litros ou um separador de gordura

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.

Pré-aqueça o forno a 232°C com a grade no terço inferior.

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.

Sirva o peru com molho.

Lagier Meredith Mount Veeder Napa Valley Syrah '06

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.