Roast Turkey with Gravy

Elevate your holiday feast with this classic, show-stopping Roast Turkey with Gravy recipe, perfect for Thanksgiving or any celebratory gathering! Featuring a 12-pound turkey infused with a fragrant herb butter blend of rosemary, thyme, and sage, this roasted masterpiece boasts crispy golden skin and succulent, tender meat. Stuffed with aromatic garlic, citrusy lemon, and sweet onion, and roasted atop a bed of carrots and celery for added flavor, this turkey pairs beautifully with homemade gravy crafted from rich pan drippings and chicken broth. With simple steps for basting and seasoning, plus a foolproof method for smooth, savory gravy, this recipe is your go-to guide for delivering a perfectly roasted turkey that will impress every guest.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 10

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 tablespoon sage
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 cloves garlic cloves
• 1 whole lemon
• 1 whole onion
• 2 whole carrots
• 2 whole celery stalks
• 3 cups chicken broth
• 1 cup flour

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a small bowl, combine softened butter, chopped rosemary, thyme, and sage, along with salt and pepper to create a herb butter.

Step 3

Rinse the turkey under cold water and pat dry with paper towels. Ensure the cavity is free of giblets.

Step 4

Loosen the skin over the breast meat by gently sliding your fingers underneath it. Distribute half of the herb butter beneath the skin.

Step 5

Rub the remaining herb butter all over the outside of the turkey.

Step 6

Season the cavity with salt and pepper, and stuff it with garlic cloves, halved lemon, and halved onion.

Step 7

Chop the carrots and celery into large pieces and place them in the bottom of a roasting pan. Position the turkey on top of the vegetables.

Step 8

Place the turkey in the preheated oven, roasting for about 3 1/2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices to keep the turkey moist.

Step 9

Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.

Step 10

For the gravy, strain the pan drippings into a bowl. Allow fat to rise to the surface, then skim it off and reserve 1/4 cup of fat.

Step 11

In a saucepan over medium heat, combine the reserved fat with flour, whisking constantly until golden brown.

Step 12

Gradually whisk in the chicken broth and pan drippings, continuing to whisk until smooth and thickened. Simmer for about 10 minutes.

Step 13

Adjust seasoning with salt and pepper to taste. Serve hot alongside the carved turkey.

Nutrition Facts

Serving size	6804.5 grams (6804.5g)

Amount per serving	% Daily Value*
Calories	8824

Total Fat 288.70g	370%
Saturated Fat 110.80g	554%
Polyunsaturated Fat 0.20g
Cholesterol 4058mg	1353%
Sodium 12154mg	528%
Total Carbohydrate 135.10g	49%
Dietary Fiber 13.00g	46%
Total Sugars 17.00g
Protein 1334.70g	2669%

Vitamin D 0IU	0%
Calcium 859mg	66%
Iron 70mg	391%
Potassium 14699mg	313%

*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: 30.6%

Protein: 63.0%

Carbs: 6.4%