Moist Tender Turkey with Gravy

Elevate your holiday feast with this Moist Tender Turkey with Gravy, a show-stopping recipe that promises succulent turkey paired with velvety, homemade gravy. This 12-pound turkey is infused with a flavorful herb-butter blend of rosemary, thyme, sage, and garlic, ensuring each bite is perfectly seasoned and tender. Roasted to golden perfection, it’s surrounded by aromatic vegetables that enrich the pan drippings—ideal for crafting the ultimate gravy. With minimal prep and straightforward steps, this recipe is perfect for any gathering. Serve this juicy turkey alongside the silky-smooth gravy for a holiday centerpiece that’s as stunning as it is delicious. Tags: tender turkey recipe, homemade turkey gravy, holiday turkey ideas, herb butter roast turkey.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 6 leaves fresh sage leaves
• 4 garlic cloves, minced
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cups chicken broth
• 0.25 cup all-purpose flour
• 0.5 cup water (optional, for gravy consistency)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the turkey giblets and neck from the cavity. Pat the turkey dry with paper towels.

Step 3

In a small bowl, mix the butter, salt, pepper, rosemary, thyme, sage, and minced garlic until well combined.

Step 4

Carefully loosen the skin of the turkey breast and legs by sliding your hand under it. Spread half of the butter mixture under the skin and the remaining butter over the outer skin.

Step 5

Stuff the cavity with the onion quarters, one sprig of rosemary, one sprig of thyme, and three sage leaves for extra flavor.

Step 6

Place the turkey on a rack in a large roasting pan. Scatter the carrots and celery around the turkey. Pour 2 cups of chicken broth into the bottom of the pan to prevent the drippings from burning and to start building the base for the gravy.

Step 7

Cover the turkey loosely with aluminum foil and roast for approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C). Remove the foil during the last 45 minutes to allow the skin to brown.

Step 8

When the turkey is done, transfer it to a cutting board or serving platter. Tent it with foil and let it rest for at least 20 minutes while you make the gravy.

Step 9

To make the gravy, remove the vegetables from the roasting pan and discard them. Pour the drippings into a fat separator or skim off the fat manually.

Step 10

Place the roasting pan over medium heat on the stovetop. Add the flour and whisk for 1-2 minutes until smooth.

Step 11

Gradually whisk in the remaining 2 cups of chicken broth and the de-fatted drippings. Continue whisking and simmer for 5-7 minutes until the gravy thickens. If needed, add water to reach the desired consistency.

Step 12

Strain the gravy through a fine mesh strainer to remove any lumps and season with additional salt and pepper to taste.

Step 13

Carve the turkey and serve with the warm gravy on the side.

Nutrition Facts

Serving size	7150 grams (7150.0g)

Amount per serving	% Daily Value*
Calories	8520

Total Fat 288.20g	369%
Saturated Fat 110.90g	555%
Polyunsaturated Fat 0.00g
Cholesterol 4058mg	1353%
Sodium 9347mg	406%
Total Carbohydrate 66.80g	24%
Dietary Fiber 13.90g	50%
Total Sugars 17.50g
Protein 1329.00g	2658%

Vitamin D 0IU	0%
Calcium 947mg	73%
Iron 68mg	379%
Potassium 15313mg	326%

*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.

Source of Calories

Fat: 31.7%

Protein: 65.0%

Carbs: 3.3%