Simple but Perfect Roasted Turkey with Gravy
Achieve the ultimate holiday centerpiece with this **Simple but Perfect Roasted Turkey with Gravy**, a foolproof recipe that delivers juicy meat, crispy golden skin, and a rich, velvety gravy. Infused with aromatic herbs like rosemary, thyme, and sage, and slathered with a luscious garlic-lemon butter, this 12-pound turkey is roasted to perfection, ensuring tender and flavorful results every time. A simple yet elegant preparation, this recipe includes tips for basting and resting the bird, along with step-by-step instructions to craft a deeply savory pan gravy using drippings, a splash of dry white wine, and flour for a smooth finish. Ready in just over three hours and serving up to 8, this easy roasted turkey is perfect for Thanksgiving, Christmas, or any celebratory feast. Pair it with your favorite sides for a show-stopping meal that’s as easy to make as it is impressive on the table.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 leaves fresh sage
- 6 cloves garlic
- 1 lemon
- 1 large yellow onion
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 4 cups chicken or turkey stock
- 0.25 cup all-purpose flour
- 0.5 cup dry white wine (optional)
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water and pat it dry with paper towels.
Loosen the skin over the turkey breast by gently sliding your fingers underneath it, being careful not to tear it.
Melt the butter in a small saucepan and mix in chopped rosemary, thyme, sage, minced garlic, and the zest of one lemon.
Rub the herb butter generously under the turkey skin and over the outside of the bird.
Season the turkey inside and out with kosher salt and black pepper.
Stuff the cavity with halved lemon, onion quarters, and additional sprigs of herbs if desired.
Tie the turkey legs together with kitchen twine and fold the wings under the bird.
Place the turkey, breast side up, on a rack in a large roasting pan.
Roast the turkey in the preheated oven, basting every 30 minutes with pan drippings, until it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for at least 20 minutes before carving.
To make the gravy, skim excess fat from the roasting pan drippings and place the pan over medium heat.
Deglaze the pan with white wine (if using) and scrape up any browned bits from the bottom of the pan.
Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually whisk in the stock until smooth. Cook, stirring continuously, until the gravy is thickened and simmering.
Taste and adjust seasoning with salt and pepper as needed.
Strain the gravy through a fine-mesh sieve if desired for a smoother texture.
Carve the turkey and serve with the hot gravy on the side.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 29.9 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1657 mg | 35% | |
*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.
