Simple Roast Turkey with Rich Turkey Gravy
Golden, juicy, and perfectly seasoned, this Simple Roast Turkey with Rich Turkey Gravy is a classic centerpiece for your holiday table. Featuring a 12-pound turkey infused with aromatic herbs like thyme, rosemary, and sage, along with zesty lemon and savory garlic, this recipe delivers restaurant-quality results with minimal effort. The butter-rubbed skin crisps to perfection while the meat stays tender and flavorful, thanks to careful basting and slow roasting. Paired with a velvety gravy made from pan drippings and roasted vegetables, this dish is a feast of comfort and tradition. With step-by-step instructions, from achieving the perfect roast to creating the ultimate gravy, this recipe ensures your turkey will be the highlight of the celebration.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 8 tablespoons (1 stick) unsalted butter
- 4 pieces garlic cloves
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 6 leaves fresh sage
- 1 whole lemon
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 whole yellow onion
- 2 whole carrots
- 2 whole celery stalks
- 4 tablespoons all-purpose flour
- 4 cups chicken or turkey broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and neck from the cavity. Rinse the turkey under cold water and pat dry with paper towels.
Season the turkey cavity generously with 1 tablespoon of kosher salt and 1/2 tablespoon of black pepper.
Stuff the cavity with the garlic cloves, thyme sprigs, rosemary sprigs, sage leaves, and the halved lemon.
Gently loosen the skin over the turkey breast by sliding your hand underneath. Spread 4 tablespoons of the softened butter evenly under the skin of the breast.
Rub the remaining 4 tablespoons of butter over the entire turkey, then sprinkle evenly with the remaining kosher salt and black pepper.
Roughly chop the onion, carrots, and celery, and place them in the bottom of a large roasting pan. Position the turkey on top of the vegetables breast-side up on a roasting rack.
Roast the turkey in the preheated oven for approximately 13-15 minutes per pound (about 2.5 to 3 hours for a 12-pound bird). Baste the turkey every 30 minutes with the pan drippings.
Check for doneness with a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Remove the turkey from the oven, tent with foil, and allow it to rest for 20-30 minutes before carving.
To make the gravy, transfer the pan drippings to a fat separator and discard excess fat. Reserve 1/4 cup of the separated drippings.
Place the roasting pan with the cooked vegetables on the stove over medium heat. Sprinkle the flour over the vegetables and stir to combine.
Slowly whisk in the turkey broth and the reserved drippings, scraping up any browned bits from the bottom of the pan.
Simmer the gravy for 5-7 minutes, stirring frequently, until thickened to your desired consistency. Strain through a fine-mesh sieve and season with salt and pepper to taste.
Serve the carved turkey with the rich gravy on the side. Enjoy!
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1457 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.
