Foolproof Thanksgiving Turkey and Gravy
Achieve Thanksgiving perfection with this Foolproof Thanksgiving Turkey and Gravy recipe, a tried-and-true guide to delivering a juicy, golden-brown turkey complemented by rich, flavorful gravy. Infused with herbaceous notes of rosemary and thyme, and a hint of lemon and garlic, this 12-pound turkey is basted to perfection and roasted to ensure tender, evenly cooked meat every time. The easy-to-follow gravy recipe, made with savory turkey drippings and a roux of aromatic pan juices, ties the whole meal together beautifully. With only 30 minutes of prep and step-by-step instructions, this recipe guarantees holiday success for beginners and seasoned cooks alike. Perfectly seasoned, incredibly moist, and served with an irresistibly velvety gravy, this recipe is your go-to choice for an unforgettable Thanksgiving centerpiece.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 6 garlic cloves, minced
- 1 lemon, quartered
- 1 onion, quartered
- 2 tablespoons salt
- 1 tablespoon black pepper
- 4 cups low-sodium chicken broth
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup turkey drippings (from roasting pan)
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from its packaging, pat it dry with paper towels, and ensure the neck and giblets are removed from the cavity.
In a small bowl, mix together the butter, rosemary, thyme, and minced garlic to create an herb butter.
Carefully loosen the skin of the turkey breast with your hands and spread half of the herb butter under the skin. Rub the remaining butter over the outside of the turkey.
Stuff the turkey cavity with the lemon and onion quarters. Sprinkle the outside of the turkey with salt and black pepper.
Place the turkey on a roasting rack in a large roasting pan. Drizzle the olive oil over the top.
Roast the turkey uncovered for about 3 hours (or approximately 15 minutes per pound), basting with its juices every 45 minutes. Use an instant-read thermometer to check that the thickest part of the breast registers 165°F and the thickest part of the thigh reaches 175°F.
Remove the turkey from the oven, tent it with aluminum foil, and let rest for 30 minutes before carving.
While the turkey rests, make the gravy. Pour the drippings from the roasting pan into a measuring cup and skim off the fat, reserving 1/4 cup of it. Set the remaining dripping liquids aside.
In a medium saucepan, heat the reserved fat over medium heat. Whisk in the flour and cook for 2 minutes to form a roux.
Slowly whisk in the chicken broth and the reserved dripping liquids. Continue stirring and cooking until the gravy thickens, about 5–7 minutes.
Adjust the seasoning with salt and pepper to taste and serve the gravy alongside the carved turkey.
Nutrition Facts
Calories |
8975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.8 g | 447% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4137 mg | 1379% | |
| Sodium | 20099 mg | 874% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 1336.7 g | 2673% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 66.2 mg | 368% | |
| Potassium | 13524 mg | 288% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
