A mixture of fresh herbs, garlic, and onion infuses this roasted turkey with a subtle, earthy flavor. The accompanying gravy tastes phenomenal and is quick and easy to make.
Prep Time20 minutesmins
Cook Time3 hourshrs
Rest10 minutesmins
Total Time3 hourshrs30 minutesmins
Course: Main Course
Cuisine: American
Keyword: gravy, Thanksgiving, turkey
Servings: 4
Equipment
roasting pan with rack
cooking oil spray
cutting board
sharp knife
measuring spoons
kitchen string
basting brush
aluminum foil
medium saucepan
Measuring cup
whisk
Ingredients
Turkey:
110 lb.turkey
kosher salt and freshly ground black pepper
1mediumonionquartered
1headgarlichalved
several sprigs of fresh herbsI used parsley, rosemary, thyme, and sage
2bay leaves
½cupbuttermelted
1Tbsp.parsleychopped
1Tbsp.rosemarychopped
1Tbsp.thymechopped
1Tbsp.sagechopped
Gravy:
turkey drippingsfrom above 10 lb. roasted turkey
2Tbsp.butter
2Tbsp.all-purpose flour
2-3cupsturkey stock or broth
salt and pepperto taste
Instructions
To make the turkey:
Place oven rack in the lowest position and preheat oven to 325℉. Spray the rack of your roasting pan with vegetable oil.
Remove neck and giblets from turkey (if included) and pat dry with a paper towel. Place onion, garlic, herb sprigs, and bay leaves into the turkey cavity and set aside.
Mix the chopped herbs in a small bowl. Use your fingers to gently lift the turkey skin at the breast and thighs. Add some of the herb mixture under the skin and rub the outside of the skin with the rest.
Place the turkey breast side up on the prepared roasting rack. Tie the legs closed and tuck the wings underneath to keep the tips from burning.
Brush the outside of the turkey with half of the melted butter then season with salt and pepper.
Loosely tent the turkey with aluminum foil and roast for 2 hours.
Remove the foil and baste the turkey with the remaining butter. Increase the oven temperature to 425℉.
Return the turkey to the oven and cook until a meat thermometer placed in the inner thigh (not touching the bone) reaches 165℉ (approximately 45 to 65 minutes). Loosely tent with foil if the skin browns too fast.
When the turkey is done remove it from the oven and allow it to stand for 15 minutes before carving.
To make the gravy:
In a medium saucepan, melt the buter over medium heat. Add flour while whisking constantly to form a roux, approximately 1 minute.
Once the roux is formed, mix in the drippings from the turkey with the turkey stock. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes, stirring occasionally until the mixture thickens.
Season with salt and pepper to taste and adjust the consistency if desired. Add more stock if the gravy is too thick, or simmer for a few additional minutes if it’s too thin.
Notes
This is a re-written version of a recipe that was posted by A Hint of Honey http://www.ahintofhoney.com/2010/01/herb-roasted-turkey-with-gravy/ and has since been removed.