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Herb Roasted Turkey With Classic Pan Gravy

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  • Author: Yusra
  • Total Time: 4 hours 20 minutes
  • Yield: 16 servings
  • Diet: Halal

Description

This Herb Roasted Turkey With Classic Pan Gravy delivers a juicy, golden-brown bird infused with savory herb butter, without the hassle of brining or basting. The simple roasting technique includes flipping the bird halfway through to ensure moist breast meat, while the pan drippings create a rich, flavorful gravy. Perfect for any holiday or special occasion, this recipe provides an impressive centerpiece with minimal effort.

Ingredients

  • 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
  • 1/2 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)
  • 1/4 cup turkey pan drippings (fat skimmed)
  • 1/4 cup all-purpose flour
  • 1 to 2 cups turkey stock or chicken stock
  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour.
  2. Preheat the oven to 400°F. Remove the neck and gizzard, and pat the turkey dry inside and out.
  3. In a bowl, mix softened butter with dried thyme, rosemary, sage, minced garlic, and black pepper until smooth.
  4. Quarter the lemon and onion. Lightly crush the two whole garlic cloves. Tie the fresh herbs together with twine.
  5. Gently separate the skin from the breast meat using clean hands to create space for the herb butter.
  6. Rub the herb butter under the skin, over the entire surface of the turkey, and inside the cavity.
  7. Stuff the cavity with lemon, onion, crushed garlic, and fresh herb bundle. Tie the legs with cooking twine.
  8. Place the turkey breast-side down on a rack in a roasting pan and roast for 45 minutes.
  9. Reduce the oven temperature to 325°F. Carefully flip the turkey breast-side up and return it to the oven.
  10. Continue roasting for 2 to 3 hours, checking the internal temperature after 2 hours. Turkey is done at 155–160°F in the thigh.
  11. Loosely tent with foil if browning too quickly. Let the turkey rest for 30 minutes before carving.
  12. To make the gravy, pour drippings into a cup, skim off fat, and reserve 1/4 cup.
  13. In a skillet over medium heat, whisk the reserved fat with flour until it bubbles to form a roux.
  14. Slowly add stock while whisking constantly until the gravy thickens, about 1 to 2 minutes.
  15. Season with salt and pepper to taste, and serve warm with the turkey.

Notes

  • Use a meat thermometer to check doneness—155–160°F before resting; it will rise to 165°F.
  • Letting the turkey come to room temperature ensures even cooking.
  • Start roasting breast-side down to help keep breast meat juicy.
  • The herb butter under the skin eliminates the need for basting.
  • Adjust stock quantity in gravy for desired thickness.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (based on 16 servings)
  • Calories: 420
  • Sugar: 0g
  • Sodium: 520mg
  • Fat: 25g
  • Saturated Fat: 11g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 45g
  • Cholesterol: 155mg

Find it online: https://yusrarecipe.com/herb-roasted-turkey-with-classic-pan-gravy/