Turkey with Herb Butter Caramelized Onion Balsamic Gravy
Elevate your holiday feast with this show-stopping Turkey with Herb Butter Caramelized Onion Balsamic Gravy. This oven-roasted turkey is infused with rich, aromatic herb butter, featuring fresh rosemary, thyme, and parsley, for moist and flavorful meat in every bite. The secret to this recipe’s wow-factor is the decadent caramelized onion balsamic gravy, a luscious blend of golden onions, tangy balsamic vinegar, and savory turkey drippings, thickened to perfection. Paired with tender roasted vegetables and the citrusy brightness of lemon-stuffed turkey, this centerpiece dish is both elegant and comforting. Ideal for Thanksgiving or any special occasion, this recipe promises to impress guests and leave everyone asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter, softened
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Salt
- 2 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 large Yellow onions, thinly sliced
- 1 cup Balsamic vinegar
- 4 cups Turkey stock (or chicken stock)
- 0.25 cup All-purpose flour
- 0.25 cup Water
- 1 whole Lemon, cut into wedges
- 3 large Carrots, roughly chopped
- 3 large Celery stalks, roughly chopped
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, mix softened butter, rosemary, thyme, parsley, garlic, salt, and pepper until well combined to create the herb butter.
Pat the turkey dry with paper towels and gently loosen the skin over the breast with your fingers. Spread half of the herb butter under the skin, and rub the remaining half all over the turkey's exterior.
Stuff the cavity with lemon wedges, one-third of the chopped carrots, and one-third of the chopped celery. Tie the legs together with kitchen twine.
Place the turkey on a roasting rack in a large roasting pan. Scatter the remaining carrots and celery around the turkey in the pan.
Drizzle the olive oil over the vegetables in the pan and roast the turkey for about 15 minutes per pound, or until the internal temperature of the thickest part of the thigh reaches 165°F (73°C). This will take about 3 hours for a 12-pound turkey.
Meanwhile, prepare the caramelized onion balsamic gravy. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until the onions are golden and caramelized.
Add the balsamic vinegar to the caramelized onions and cook for another 2-3 minutes, allowing it to reduce slightly.
In a separate small bowl, whisk together the flour and water to create a slurry. Slowly add the slurry to the onion mixture, stirring constantly to combine.
Gradually pour in the turkey stock and bring the mixture to a simmer. Cook for 6-8 minutes, stirring occasionally, until the gravy thickens. Season with additional salt and pepper to taste.
Once the turkey is done roasting, remove it from the oven and let it rest for 20 minutes before carving.
Strain the vegetables and drippings from the roasting pan into a heatproof measuring cup. Skim off any excess fat and slowly whisk the pan drippings into the gravy for extra flavor.
Serve the turkey with the herb butter caramelized onion balsamic gravy on the side.
Nutrition Facts
Calories |
9976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.0 g | 531% | |
| Saturated Fat | 180.7 g | 904% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4327 mg | 1442% | |
| Sodium | 14108 mg | 613% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 64.9 g | ||
| Protein | 1329.7 g | 2659% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1066 mg | 82% | |
| Iron | 69.0 mg | 383% | |
| Potassium | 15426 mg | 328% | |
*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.
