Roasted Turkey with Gravy
Juicy roasted turkey served with rich, homemade gravy for a perfect holiday meal.
30 mins
Prep Time
3 hours
Cook Time
8
Servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 onion, quartered
- 4 cups chicken or turkey stock
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Preheat the oven to 325°F (165°C). Remove the turkey from the fridge and let it sit at room temperature for 30 minutes.
Pat the turkey dry with paper towels, inside and out. Season the cavity with salt and pepper, then stuff with lemon halves and onion quarters.
In a small bowl, mix the softened butter with rosemary, thyme, and minced garlic. Gently loosen the turkey skin and spread half of the herb butter underneath. Rub the remaining butter all over the outside of the turkey.
Place the turkey on a rack in a roasting pan, breast side up. Pour 2 cups of stock into the bottom of the pan. Roast for about 3 hours, basting every 30 minutes with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Transfer the turkey to a cutting board, tent with foil, and let rest for 30 minutes before carving.
For the gravy: Place the roasting pan on the stove over medium heat. Skim off excess fat, leaving about 1/4 cup in the pan. Whisk in flour and cook for 1-2 minutes until golden.
Gradually whisk in the remaining 2 cups of stock, scraping up any browned bits from the pan. Simmer for 5-10 minutes until thickened. Season with salt and pepper to taste.
Strain the gravy through a fine mesh sieve for a smooth texture. Serve warm with the carved turkey.
Chef's Tips
- Brining Tip: For extra juicy meat, brine the turkey overnight in a saltwater solution with herbs before roasting.
- Crispy Skin: For extra crispy skin, increase oven temperature to 425°F (220°C) for the last 30 minutes of cooking.
- Thermometer: Always use a meat thermometer to ensure perfect doneness without overcooking.
- Resting Time: Don't skip the resting period - this allows juices to redistribute for moister meat.
- Gravy Thickness: Adjust gravy thickness by adding more stock for thinner gravy or cooking longer for thicker consistency.
- Make Ahead: Gravy can be made 2 days ahead and reheated gently before serving.
