I don’t know about you, but I love Thanksgiving because of the vast quantities of turkey to consume. The gravy, the dark meat, the white meat, I love it all. Unfortunately I am not Joey Tribbiani and am unable to consume a 20-pound turkey with just a few of my friends. Plus, who has time to make a whole turkey anyways?


Gif courtesy of giphy.com

This year I have decided to create a roast turkey recipe that tastes just as good as a whole roasted turkey but can be scaled for the number of people you are serving. This recipe is going to allow you to enjoy that Thanksgiving meal without having to spend the whole day in the kitchen.

Turkey and Gravy for Two

  • Prep Time:10 minutes
  • Cook Time:50 minutes
  • Total Time:1 hour
  • Servings:2
  • Medium


  • 1 turkey breast
  • 2 turkey thighs
  • 2 tablespoon vegetable oil
  • 1/2 onion
  • 1 stick celery
  • 1 carrot
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken stock
  • 1 cup water
  • Salt
  • Pepper
Photo by Helena Lin
  • Step 1

    Preheat the oven to 400ºF.

  • Step 2

    Coat the turkey with oil, season generously with salt and pepper. Place in a oven proof sauté pan or on a baking sheet.


    • I recommend wrapping the turkey breast in aluminum foil so that it stays tender as it roasts.
    • Feel free to add herbs such as thyme, rosemary, or bay leaf to give your turkey more flavour.

  • Step 3

    Place in the oven for 25 minutes or until browned and cooked through. Remove the thighs from the sauté pan and reserve the juices from the turkey breast for the gravy.

  • Step 4

    While your turkey is in the oven, chop the vegetables into a small dice.

    Photo by Liz Kaplan
  • Step 5

    Heat the pan that you roasted the turkey in and sauté the vegetables in the pan.

  • Step 6

    Add in the butter until it melts, then sprinkle in the flour and cook for a minute or two.

  • Step 7

    Pour in the chicken stock, reserved juices and water. Simmer for 20 minutes. Check for seasoning, adding salt and pepper as needed.

    Strain the gravy through a sieve before serving.

    Photo by Helena Lin