Moist Tender Turkey with Gravy
Elevate your holiday feast with this Moist Tender Turkey with Gravy, a show-stopping recipe that promises succulent turkey paired with velvety, homemade gravy. This 12-pound turkey is infused with a flavorful herb-butter blend of rosemary, thyme, sage, and garlic, ensuring each bite is perfectly seasoned and tender. Roasted to golden perfection, it’s surrounded by aromatic vegetables that enrich the pan drippings—ideal for crafting the ultimate gravy. With minimal prep and straightforward steps, this recipe is perfect for any gathering. Serve this juicy turkey alongside the silky-smooth gravy for a holiday centerpiece that’s as stunning as it is delicious. Tags: tender turkey recipe, homemade turkey gravy, holiday turkey ideas, herb butter roast turkey.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 6 leaves fresh sage leaves
- 4 garlic cloves, minced
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cups chicken broth
- 0.25 cup all-purpose flour
- 0.5 cup water (optional, for gravy consistency)
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and neck from the cavity. Pat the turkey dry with paper towels.
In a small bowl, mix the butter, salt, pepper, rosemary, thyme, sage, and minced garlic until well combined.
Carefully loosen the skin of the turkey breast and legs by sliding your hand under it. Spread half of the butter mixture under the skin and the remaining butter over the outer skin.
Stuff the cavity with the onion quarters, one sprig of rosemary, one sprig of thyme, and three sage leaves for extra flavor.
Place the turkey on a rack in a large roasting pan. Scatter the carrots and celery around the turkey. Pour 2 cups of chicken broth into the bottom of the pan to prevent the drippings from burning and to start building the base for the gravy.
Cover the turkey loosely with aluminum foil and roast for approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C). Remove the foil during the last 45 minutes to allow the skin to brown.
When the turkey is done, transfer it to a cutting board or serving platter. Tent it with foil and let it rest for at least 20 minutes while you make the gravy.
To make the gravy, remove the vegetables from the roasting pan and discard them. Pour the drippings into a fat separator or skim off the fat manually.
Place the roasting pan over medium heat on the stovetop. Add the flour and whisk for 1-2 minutes until smooth.
Gradually whisk in the remaining 2 cups of chicken broth and the de-fatted drippings. Continue whisking and simmer for 5-7 minutes until the gravy thickens. If needed, add water to reach the desired consistency.
Strain the gravy through a fine mesh strainer to remove any lumps and season with additional salt and pepper to taste.
Carve the turkey and serve with the warm gravy on the side.
Nutrition Facts
Calories |
8520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.2 g | 369% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4058 mg | 1353% | |
| Sodium | 9347 mg | 406% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 17.5 g | ||
| Protein | 1329.0 g | 2658% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 68.2 mg | 379% | |
| Potassium | 15313 mg | 326% | |
*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.
