Roast Turkey with Herb Butter and Caramelized Onion Gravy
Transform your holiday feast with this show-stopping Roast Turkey with Herb Butter and Caramelized Onion Gravy. This recipe takes a classic turkey dinner to the next level with a savory herb butter featuring fresh rosemary, thyme, and sage, tucked under the skin for maximum flavor and tenderness. Paired with a rich, velvety caramelized onion gravy made from golden sautéed onions, pan drippings, and a splash of dry white wine, this turkey is the star of any festive table. Perfectly roasted with aromatic veggies and basted to golden perfection, this 12-pound bird ensures every bite is juicy, flavorful, and unforgettable. Whether it’s Thanksgiving, Christmas, or a celebratory gathering, this dish is sure to impress your guests with its bold flavors and impressive presentation.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 4 garlic cloves, minced
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 3 cups onions, thinly sliced
- 4 cups chicken or turkey stock
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 lemon, halved
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 1 cup water
Instructions
Preheat your oven to 325°F (163°C) and place the oven rack in the bottom third of the oven.
Rinse and pat the turkey dry with paper towels. Remove any giblets or neck from the cavity.
In a medium bowl, combine softened butter, rosemary, thyme, sage, garlic, salt, and black pepper to make the herb butter.
Carefully loosen the skin of the turkey breast by sliding your fingers between the skin and meat. Spread half of the herb butter evenly under the skin, then rub the remaining butter over the top of the turkey skin.
Stuff the turkey cavity with lemon halves, carrots, celery, and the quartered onion. Tie the legs together with kitchen twine and tuck the wings under the bird to prevent burning.
Place the turkey on a rack in a large roasting pan. Pour 1 cup of water into the bottom of the pan.
Roast the turkey uncovered for approximately 15 minutes per pound, basting every 30 minutes with pan drippings.
In a large skillet, heat olive oil over medium heat and sauté the sliced onions until golden and caramelized, about 20-25 minutes. Set aside.
Once the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the breast or thigh, remove it from the oven and let it rest for 30 minutes, tented with foil.
For the gravy, remove the turkey from the roasting pan and place the pan over medium heat on the stovetop. Skim off excess fat, leaving the drippings.
Sprinkle the flour into the drippings and whisk to form a roux. Cook for 1-2 minutes, then deglaze the pan with white wine, scraping up any browned bits.
Gradually whisk in the chicken or turkey stock and bring the mixture to a simmer. Stir in the caramelized onions and cook until the gravy thickens, about 10 minutes.
Strain the gravy through a fine-mesh sieve if desired and season with additional salt and pepper to taste.
Carve the turkey and serve with the caramelized onion gravy. Enjoy!
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.1 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1903 mg | 40% | |
*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.
