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Divine Thanksgiving Turkey with Gravy!


Serving size 6-8


For Turkey

 For Gravy


  • Preheat your oven to 325 f.
  • Mix your EVOO, salt, and seasoning together and rub it under and over the skin of the turkey (any excess oil seasoning brush into the cavity). Toss your onion with a tbs each of the honey and bourbon balsamic and stuff it all into the cavity.
  • Tuck the wings under the turkey (so they do not dry out) and place your turkey in a properly sized baking bag and place it into a roasting pan.  Place pan in your oven.
  • After the first half-hour has gone by, open the bag to bast your turkey with your remaining vinegar and continue basting throughout the cooking process. You might need to add water into the bag if it starts to stick or dry out.
  • During your last 30 minutes to 1 hour open the bag top to let the skin crisp up. Remember to keep basting so your skin doesn’t burn!
  • Your turkey is done when it reaches 165 F, always allow at least 15 minutes of resting before carving.
  • Take your roasting pan and remove the bag while dumping all the juice and bits out of the bag onto the bottom. Put the pan on a medium heat on your stove (make sure your turkey is removed first).
  • Add your butter EVOO and stir around. Add flour and cook for a minute.
  • Slowly add in your stock a little at a time stirring thoroughly with each addition.
  • Once all the stock is added allow it to thicken and then add your seasoning to taste.

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