Homestyle Turkey Dinner with Mashed Potatoes and Gravy

A classic homestyle turkey dinner with tender roasted turkey, creamy mashed potatoes, and rich homemade gravy. It’s comforting, hearty, and perfect for a cozy family meal.

Ingredients

For the Turkey

• 1 whole turkey, about 10–12 lbs
• 4 Tbsp unsalted butter, softened
• 2 Tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried sage
• 1 onion, quartered
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 cups chicken or turkey broth

For the Mashed Potatoes

• 3 lbs Yukon Gold or Russet potatoes, peeled and cubed
• 4 Tbsp butter
• ½ cup warm milk or heavy cream
• Salt and pepper, to taste

For the Gravy

• 4 Tbsp turkey drippings or butter
• 4 Tbsp all-purpose flour
• 2–3 cups turkey or chicken broth
• Salt and black pepper, to taste

Instructions

1. Prepare the Turkey

Preheat the oven to 350°F (175°C).

Pat the turkey dry with paper towels. Rub the softened butter and olive oil all over the turkey, including under the skin where possible.

Season generously with salt, pepper, garlic powder, thyme, rosemary, and sage.

Place the onion, celery, and carrots in the bottom of a roasting pan. Set the turkey on top and pour the broth into the pan.

Roast uncovered until the thickest part of the thigh reaches 165°F (74°C). A 10–12 lb turkey will generally take about 2¾–3½ hours, but use a meat thermometer rather than relying only on cooking time.

If the skin browns too quickly, loosely cover the turkey with aluminum foil.

Remove the turkey from the oven and let it rest for 20–30 minutes before carving.

2. Make the Mashed Potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold salted water.

Bring to a boil and cook for about 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.

Drain well and return the potatoes to the warm pot for a minute or two to allow excess moisture to evaporate.

Add the butter and mash until smooth. Gradually add the warm milk or heavy cream until the potatoes reach your desired consistency.

Season with salt and black pepper.

3. Make the Gravy

Pour the turkey drippings from the roasting pan through a strainer, reserving about 4 tablespoons of the flavorful fat.

Heat the drippings or butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes.

Gradually whisk in 2 cups of turkey or chicken broth, adding more as needed.

Simmer for 5–8 minutes, whisking occasionally, until the gravy thickens. Season with salt and black pepper to taste.

4. Serve

Carve the rested turkey and arrange it on a serving platter.

Serve alongside the creamy mashed potatoes and generously spoon the warm gravy over the top.

Tips

• Let the turkey rest before carving so the juices redistribute and the meat stays moist.
• Warm the milk or cream before adding it to the potatoes for a smoother texture.
• For extra-rich mashed potatoes, use heavy cream instead of milk.
• If the gravy becomes too thick, whisk in a little more warm broth.
• Leftover turkey can be refrigerated and used for sandwiches, soups, casseroles, or turkey pot pie.