Easy Herb-Roasted Turkey with Gravy
By Christie MorrisonPublished on August 19, 2016
Time
3¾ hours to 4¼ hours
Yield
Serves 10 to 12
Ingredients
TURKEY
2 onions, chopped1 carrot, peeled and chopped1 celery rib, chopped4 cups chicken broth 1 cup dry white wine 5 fresh sage leaves, plus 1 tablespoon minced1 sprig fresh rosemary, plus 1 tablespoon minced1 sprig fresh thyme, plus 1 tablespoon minced8 tablespoons unsalted butter, softened4 garlic cloves, minced1 tablespoon grated lemon zest 1 teaspoon Salt 1 teaspoon pepper 1 (12- to 14-pound) prebrined turkey, neck and giblets discardedGRAVY
4 tablespoons unsalted butter ⅓ cup all-purpose flour 2 tablespoons minced fresh parsley Salt and pepperBefore You Begin
We recommend using a self-basting turkey for this recipe These turkeys are “prebrined,” meaning that they’re injected with a salt solution that helps them stay moist.
Instructions
- Adjust oven rack to lowest position and heat oven to 325 degrees. Scatter onions, carrot, and celery in bottom of large roasting pan; add broth, wine, sage leaves, rosemary sprig, and thyme sprig to pan. Set V-rack over vegetables in roasting pan.
- Combine butter, garlic, lemon zest, salt, pepper, minced sage, minced rosemary, and minced thyme in bowl and mix until smooth. Pat turkey dry inside and out with paper towels. Using your fingers, gently loosen skin covering breasts and leg quarters, being careful not to tear skin. Spoon half of butter mixture under skin, directly on meat. Using your hands, rub remaining butter mixture over outside of turkey. Tuck wings behind back and tie legs together with kitchen twine.
- Transfer turkey, breast side up, to V-rack. Roast until breast registers 160 degrees and thighs register 175 degrees, 2½ to 3 hours. Transfer turkey to cutting board and let rest for 30 minutes.
- Meanwhile, carefully strain contents of pan through fine-mesh strainer into fat separator; discard solids and let liquid settle for at least 5 minutes.
- Melt butter in medium saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes. Gradually whisk in 4 cups defatted pan juices (if necessary, add enough water to equal 4 cups) and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Carve turkey and serve with herb gravy.
for the turkey
for the gravy
Time
3¾ hours to 4¼ hoursYield
Serves 10 to 12Ingredients
TURKEY
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
4 cups chicken broth
1 cup dry white wine
5 fresh sage leaves, plus 1 tablespoon minced
1 sprig fresh rosemary, plus 1 tablespoon minced
1 sprig fresh thyme, plus 1 tablespoon minced
8 tablespoons unsalted butter, softened
4 garlic cloves, minced
1 tablespoon grated lemon zest
1 teaspoon Salt
1 teaspoon pepper
1 (12- to 14-pound) prebrined turkey, neck and giblets discarded
GRAVY
4 tablespoons unsalted butter
⅓ cup all-purpose flour
2 tablespoons minced fresh parsley
Salt and pepper
Test Kitchen Techniques
Ingredients
TURKEY
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
4 cups chicken broth
1 cup dry white wine
5 fresh sage leaves, plus 1 tablespoon minced
1 sprig fresh rosemary, plus 1 tablespoon minced
1 sprig fresh thyme, plus 1 tablespoon minced
8 tablespoons unsalted butter, softened
4 garlic cloves, minced
1 tablespoon grated lemon zest
1 teaspoon Salt
1 teaspoon pepper
1 (12- to 14-pound) prebrined turkey, neck and giblets discarded
GRAVY
4 tablespoons unsalted butter
⅓ cup all-purpose flour
2 tablespoons minced fresh parsley
Salt and pepper
Test Kitchen Techniques
Ingredients
TURKEY
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
4 cups chicken broth
1 cup dry white wine
5 fresh sage leaves, plus 1 tablespoon minced
1 sprig fresh rosemary, plus 1 tablespoon minced
1 sprig fresh thyme, plus 1 tablespoon minced
8 tablespoons unsalted butter, softened
4 garlic cloves, minced
1 tablespoon grated lemon zest
1 teaspoon Salt
1 teaspoon pepper
1 (12- to 14-pound) prebrined turkey, neck and giblets discarded
GRAVY
4 tablespoons unsalted butter
⅓ cup all-purpose flour
2 tablespoons minced fresh parsley
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
We wanted to develop a foolproof and easy recipe for herb-roasted turkey and gravy that allowed the herb flavor to shine through. Roasting the turkey at a gentler temperature helps it cook more evenly without needing to be flipped and allows the butter to brown without scorching. For maximum flavor and browning, we apply softened butter flavored with rosemary, thyme, sage, and grated lemon zest (for a bit of brightness) both under and on top of the skin. To build the flavor for the gravy, we add chicken broth, white wine, and aromatic vegetables to the roasting pan; as the bird cooks, the drippings fall into the broth mixture and infuse it with intense flavor. A couple of tablespoons of parsley added at the end give the gravy a vibrant, fresh punch that perfectly complements the deep herbal taste of our Herb-Roasted Turkey with Gravy.
Before You Begin
We recommend using a self-basting turkey for this recipe These turkeys are “prebrined,” meaning that they’re injected with a salt solution that helps them stay moist.
Instructions
- Adjust oven rack to lowest position and heat oven to 325 degrees. Scatter onions, carrot, and celery in bottom of large roasting pan; add broth, wine, sage leaves, rosemary sprig, and thyme sprig to pan. Set V-rack over vegetables in roasting pan.
- Combine butter, garlic, lemon zest, salt, pepper, minced sage, minced rosemary, and minced thyme in bowl and mix until smooth. Pat turkey dry inside and out with paper towels. Using your fingers, gently loosen skin covering breasts and leg quarters, being careful not to tear skin. Spoon half of butter mixture under skin, directly on meat. Using your hands, rub remaining butter mixture over outside of turkey. Tuck wings behind back and tie legs together with kitchen twine.
- Transfer turkey, breast side up, to V-rack. Roast until breast registers 160 degrees and thighs register 175 degrees, 2½ to 3 hours. Transfer turkey to cutting board and let rest for 30 minutes.
- Meanwhile, carefully strain contents of pan through fine-mesh strainer into fat separator; discard solids and let liquid settle for at least 5 minutes.
- Melt butter in medium saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes. Gradually whisk in 4 cups defatted pan juices (if necessary, add enough water to equal 4 cups) and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Carve turkey and serve with herb gravy.
for the turkey
for the gravy
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments