Dairy-Free Roast Turkey with Gravy
Elevate your holiday feast with this perfectly seasoned Dairy-Free Roast Turkey with Gravy, a showstopping centerpiece that’s rich in flavor and free of dairy. This mouthwatering recipe starts with a 12-pound turkey, generously coated in a fragrant blend of olive oil, garlic powder, onion powder, dried herbs like thyme, rosemary, and sage, and a hint of paprika. Stuffed with fresh lemon, onion, carrots, and celery, the turkey is roasted to golden perfection while staying moist and tender, thanks to regular basting with pan juices and optional white wine. The savory, silky gravy—made from pan drippings thickened with a cornstarch slurry—rounds out this wholesome dish, making it ideal for those with dietary restrictions. Ready in about 4 hours and serving up to 10, it’s a foolproof recipe for Thanksgiving or any special gathering where dairy-free doesn’t mean sacrificing flavor.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1/2 cup olive oil
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 whole lemon
- 1 whole onion
- 2 large carrots
- 2 large celery stalks
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup white wine (optional)
- 1 cup water
- 2 tablespoons cornstarch
Instructions
Preheat your oven to 325°F (165°C). Position a rack in the lowest part of the oven.
Remove the turkey from any packaging and remove the giblets and neck from the cavity. Pat dry with paper towels.
In a small bowl, combine olive oil, garlic powder, onion powder, dried thyme, dried rosemary, dried sage, paprika, salt, and black pepper.
Rub the herb mixture all over the turkey, both on top of and underneath the skin where possible.
Cut the lemon and onion into quarters. Insert these along with one whole carrot and one celery stalk, both also chopped into pieces, into the turkey cavity.
Tie the turkey legs together with kitchen string and tuck the wings underneath the body.
Place the remaining chopped carrot, celery stalk, and any spare onion slices in the bottom of a large roasting pan and set the turkey on top.
Pour the chicken broth and optional white wine, if using, into the pan around the turkey.
Roast the turkey in the preheated oven for about 3 1/2 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Baste every 30 minutes with the pan juices.
Once cooked, remove the turkey from the oven and cover it loosely with aluminum foil. Let it rest for at least 30 minutes.
For the gravy: Strain the pan drippings into a measuring cup, discarding any solids. Skim off excess fat.
In a saucepan over medium heat, combine the strained pan drippings with water to make about 2 cups. Whisk in the flour until smooth.
Bring the mixture to a boil, then reduce the heat and simmer, whisking constantly, until thickened.
In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Gradually add this to the gravy, stirring constantly, until it reaches your desired thickness.
Adjust the seasoning with salt and pepper to taste. Serve the carved turkey with the prepared dairy-free gravy.
Nutrition Facts
Calories |
8946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.2 g | 391% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 12233 mg | 532% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.7 g | ||
| Protein | 1328.9 g | 2658% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 69.4 mg | 386% | |
| Potassium | 15142 mg | 322% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
