Turkey Roast with Herbed Peppercorn Gravy

Cook time 4 Hours       Serves 6-8 people


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For Turkey

1 Frozen Butterball Boneless White and Dark Turkey Roast1 Tbsp. cooking oil

For Herbed Peppercorn Gravy

4 Tbsp. butter¾ cup minced onion (from about ½ of a large onion)1 tsp. coarse salt, divided use4 Tbsp. flour2 cups regular turkey broth1 Tbsp. rosemary, coarsely chopped1 Tbsp. whole peppercorns½ cup cream


  1. Preheat oven to 325°F. Place frozen turkey roast (netting still on) on a rack in a shallow roasting pan. Brush with oil. Cook uncovered for 4 hours or until internal temperature reaches 165ºF.

  2. Meanwhile, make gravy. Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and ½ tsp coarse salt and cook until soft, about 5 minutes.
  3. Stir in flour and cook, stirring frequently, until it turns butterscotch colour.
  4. Very carefully whisk in the turkey stock in a slow stream. Be careful, it will bubble up quickly.
  5. Stir in rosemary and peppercorns and turn heat down to low. Whisk in cream and remaining ½ tsp salt. When mixture thickens, turn off heat and cover. Let stand for 1 hour to infuse flavours.
  6. Just before serving, return gravy to a simmer over low heat. Force through a fine-mesh sieve into a serving dish. Discard solids.
  7. Serve turkey roast with gravy on the side.

  8. Note: if low sodium/unsalted broth is used, you’ll need to add more salt.

  9. Recipe by Jennifer Pallian

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