Herb Roasted Turkey with Maple Gravy
Transform your holiday table into a feast to remember with this Herb Roasted Turkey with Maple Gravy! This show-stopping dish combines a golden, perfectly seasoned turkey with the warmth of fresh rosemary, thyme, and sage, all tucked beneath and brushed over crispy, buttery skin. Packed with aromatic vegetables and tender herbs, the turkey roasts to juicy perfection while filling your kitchen with an irresistible aroma. The crowning touch? A rich, silky maple gravy made from pan drippings, chicken stock, and a hint of pure maple syrup for a subtle sweetness that perfectly complements the savory notes. With easy instructions for basting, stuffing, and achieving that melt-in-your-mouth texture, this recipe is sure to become the centerpiece of your Thanksgiving or celebratory meal. Serve it with your favorite sides and watch as your guests savor every drop of the luscious maple-infused gravy. Keywords: herb roasted turkey, maple gravy, holiday turkey recipe, Thanksgiving turkey, flavorful roast turkey.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 4 cloves minced garlic
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken stock
- 1 cup all-purpose flour
- 1 cup pure maple syrup
- 1 large onion
- 2 medium carrot
- 2 celery stalk
Instructions
Preheat your oven to 350°F (175°C).
Pat the turkey dry with paper towels and place it on a roasting rack in a large roasting pan.
In a small bowl, mix the softened butter with the minced garlic, 1 tablespoon of rosemary, 1 tablespoon of thyme, and 1 tablespoon of sage.
Gently loosen the turkey's skin over the breasts and thighs, being careful not to tear it. Rub the herb butter mixture under the skin and over the top of the turkey.
Season the turkey generously with kosher salt and black pepper all over the skin and inside the cavity.
Stuff the turkey cavity with half of the onion (quartered), 1 carrot (cut into chunks), 1 celery stalk, and a few sprigs of rosemary, thyme, and sage.
Brush the turkey lightly with olive oil and tuck the wings under the bird to prevent burning.
Roast the turkey, uncovered, in the preheated oven for approximately 3.5 hours, basting with pan juices every 30 minutes, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C).
While the turkey roasts, prepare the gravy base. Roughly chop the remaining onion, carrot, and celery. Add them to the bottom of the roasting pan for added flavor during cooking.
Once the turkey is done, remove it from the baking pan and set it on a cutting board to rest for 20–30 minutes, tented with foil.
To make the maple gravy, strain the pan drippings into a fat separator or bowl, discarding the solids and reserving the liquid.
In a medium saucepan, heat 1 cup of the reserved drippings over medium heat. Stir in the flour, whisking constantly for 1–2 minutes to form a roux.
Slowly add the chicken stock, whisking continuously to avoid lumps. Stir in the pure maple syrup and bring the mixture to a simmer.
Cook for 8–10 minutes, stirring occasionally, until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper as needed.
Carve the turkey and serve it with the warm maple gravy. Enjoy!
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 20.8 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1776 mg | 38% | |
*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.
