This Herb Roasted Turkey With Classic Pan Gravy is my go-to recipe for creating a juicy, flavorful centerpiece for the holidays. I use an herb-infused butter both under and over the turkey skin to ensure a crispy outside and tender, moist meat. I also roast the turkey breast-side down at first, then flip it to finish. That small trick helps keep the breast meat from drying out. The best part? The classic gravy made from turkey drippings—it’s rich, velvety, and incredibly simple. This is the recipe I always fall back on, whether it’s Thanksgiving, Christmas, or any special gathering.

Why You’ll Love This Recipe

I love this recipe because it takes the intimidation out of roasting a whole turkey. No brining, no basting, and no guessing. The herb butter does all the hard work for me, keeping the meat moist and giving it a deep savory flavor. Roasting the bird at high heat to start crisps up the skin, and then lowering the heat ensures a juicy finish. Flipping the turkey mid-roast may seem unconventional, but it helps keep the breast from drying out. This is the kind of turkey that gets people talking at the dinner table—and asking for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Herb Roasted Turkey

• 1 whole turkey (12 to 16 pounds), fully thawed

• 1 lemon, quartered

• 1 white onion, quartered

• 5 cloves of garlic (3 minced, 2 peeled and left whole)

• 1 tablespoon dried thyme

• ½ tablespoon dried rosemary

• 1 teaspoon dried sage

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 1 sprig fresh sage

• 1 teaspoon ground black pepper

• 1 cup salted butter, softened

• Cooking twine (for tying legs)

• Foil (for covering if browning too quickly)

For The Classic Pan Gravy

• ¼ cup turkey pan drippings (fat skimmed)

• ¼ cup all-purpose flour

• 1 to 2 cups turkey stock or chicken stock

• Salt, to taste

• Ground black pepper, to taste

Directions

1. Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. This helps it cook more evenly.

2. Preheat the oven to 400°F. Unwrap the turkey, remove the neck and gizzard from the cavity, and pat the entire bird dry with paper towels—inside and out.

3. In a bowl, combine the softened butter, dried thyme, dried rosemary, dried sage, minced garlic, and ground black pepper. Mash everything together until it’s fully blended.

4. Prepare the aromatics: quarter the lemon and onion. Lightly crush the two whole garlic cloves using the side of a knife. Tie the fresh rosemary, thyme, and sage sprigs together with cooking twine.

5. Using clean hands, gently separate the skin from the breast meat starting at the back of the bird. Take your time and avoid tearing the skin. Work slowly to create space for the herb butter.

6. Rub the herb butter under the skin, over the entire surface of the bird, and inside the cavity. Make sure to use all the butter.

7. Stuff the cavity with the crushed garlic, lemon quarters, onion quarters, and fresh herb bundle. Tie the turkey legs together with cooking twine to keep everything in place.

8. Place the turkey breast-side down on a rack in a large roasting pan. Put the pan in the oven on the center rack and roast at 400°F for 45 minutes.

9. After 45 minutes, reduce the oven temperature to 325°F. Carefully remove the turkey from the oven and flip it breast-side up. Use thick oven mitts or heatproof gloves for this step. Rotate the pan and return it to the oven.

10. Continue roasting the turkey for an additional 2 to 3 hours, depending on the size of your bird. Start checking the internal temperature after 2 hours. The thickest part of the thigh should read 155–160°F when done. If the top begins to brown too much, loosely cover it with foil.

11. Once fully cooked, remove the turkey from the oven and let it rest for 30 minutes on a cutting board before carving. This allows the juices to redistribute throughout the meat.

To Make The Gravy

1. Pour the pan drippings into a glass measuring cup and let them sit for a few minutes so the fat separates. Skim the fat from the top, reserving ¼ cup.

2. In a medium skillet over medium heat, add the reserved fat and whisk in the flour. Let the mixture cook until it bubbles, forming a roux.

3. Slowly pour in 1 to 2 cups of turkey or chicken stock while whisking constantly. Let it simmer for 1 to 2 minutes until thickened.

4. Season with salt and pepper to taste. Serve warm with slices of turkey.

Servings And Timing

This recipe makes approximately 16 servings, depending on portion size. Here’s the timing breakdown:

• Prep Time: 20 minutes

• Cook Time: 3 hours and 30 minutes

• Resting Time: 30 minutes

• Total Time: About 4 hours and 20 minutes

A 12–16 pound turkey is ideal for 12–16 guests, but I usually plan for 1.5 to 2 pounds per person to ensure leftovers.

Variations

• Citrus Herb Turkey: I sometimes add orange slices or zest to the cavity for a brighter, fruitier aroma.

• Spiced Herb Butter: A dash of smoked paprika or chili powder in the butter adds a subtle kick.

• All Fresh Herbs: If I have access to them, I use only fresh thyme, rosemary, and sage instead of dried herbs.

• Garlic-Lover’s Version: I’ve also doubled the garlic for a more intense savory flavor—it never disappoints.

• Smaller Turkey Adaptation: For smaller gatherings, I use a 10–12 pound turkey and reduce cooking time accordingly.

Storage/Reheating

I store leftover turkey in airtight containers in the refrigerator for up to 4 days. For reheating, I cover slices with foil and warm them in the oven at 300°F until hot, or use the microwave for smaller portions.

To freeze, I remove the meat from the bones and place it in freezer-safe bags or containers. It keeps well for up to 3 months. When ready to eat, I thaw it overnight in the fridge and reheat as needed.

FAQs

How Do I Know When The Turkey Is Done?

I use a meat thermometer inserted into the thickest part of the thigh. The turkey is ready to come out when it hits 155–160°F. After resting, it will reach the safe internal temperature of 165°F.

Why Do I Roast The Turkey Breast-Side Down At First?

This keeps the breast meat from drying out. Starting with the breast facing down lets the juices flow toward it, and flipping it later gives the top a golden finish without overcooking.

Do I Need To Baste The Turkey?

No. Since I rub the butter under and over the skin, it already locks in moisture. Opening the oven to baste only lets heat escape and extends the cooking time.

Can I Make The Gravy Without Pan Drippings?

Yes, if I don’t have enough drippings or prefer a lighter option, I substitute with butter and use turkey or chicken stock to build flavor. I still get a silky, savory gravy.

What If My Turkey Is Larger Than 16 Pounds?

For every extra pound, I add 15–20 minutes to the cooking time. I always use a thermometer to check doneness rather than relying only on time.

Conclusion

This Herb Roasted Turkey With Classic Pan Gravy has become a tradition in my kitchen. With minimal effort and maximum flavor, I get a tender, golden bird every time. The combination of herb butter, strategic roasting, and a quick homemade gravy takes the guesswork out of holiday cooking. Whether it’s your first turkey or your twentieth, this method makes success easy and delicious.