Roast Turkey with Gravy
Elevate your holiday feast with this classic Roast Turkey with Gravy recipe, a show-stopping centerpiece that combines succulent, golden-brown turkey with rich homemade gravy. Featuring a 12-pound bird infused with aromatic rosemary, thyme, and sage butter, this dish bursts with comforting flavors enhanced by garlic, lemon, and onion stuffed into the cavity. The turkey is roasted atop a bed of carrots and celery, creating flavorful drippings for the velvety gravy. Perfectly seasoned and cooked to juicy perfection, this recipe guarantees tender meat and crispy skin. Complete with step-by-step instructions for the ultimate homemade gravy, this dish serves ten and will leave your guests savoring every bite. It's an essential recipe for Thanksgiving or any festive gathering!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 tablespoon sage
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves
- 1 whole lemon
- 1 whole onion
- 2 whole carrots
- 2 whole celery stalks
- 3 cups chicken broth
- 1 cup flour
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine softened butter, chopped rosemary, thyme, and sage, along with salt and pepper to create a herb butter.
Rinse the turkey under cold water and pat dry with paper towels. Ensure the cavity is free of giblets.
Loosen the skin over the breast meat by gently sliding your fingers underneath it. Distribute half of the herb butter beneath the skin.
Rub the remaining herb butter all over the outside of the turkey.
Season the cavity with salt and pepper, and stuff it with garlic cloves, halved lemon, and halved onion.
Chop the carrots and celery into large pieces and place them in the bottom of a roasting pan. Position the turkey on top of the vegetables.
Place the turkey in the preheated oven, roasting for about 3 1/2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices to keep the turkey moist.
Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.
For the gravy, strain the pan drippings into a bowl. Allow fat to rise to the surface, then skim it off and reserve 1/4 cup of fat.
In a saucepan over medium heat, combine the reserved fat with flour, whisking constantly until golden brown.
Gradually whisk in the chicken broth and pan drippings, continuing to whisk until smooth and thickened. Simmer for about 10 minutes.
Adjust seasoning with salt and pepper to taste. Serve hot alongside the carved turkey.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1438 mg | 31% | |
*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.
