Roast Turkey with Herb Butter and Pan Gravy
Crisp, bronzed skin and tender slices make this roast turkey a centerpiece worth gathering around. A layer of garlic herb butter under and over the skin helps keep the breast moist while adding gentle notes of thyme, rosemary, and sage.
Use a fully thawed turkey and let it sit at room temperature briefly before roasting for more even cooking. If you do not have fresh herbs, substitute 1 teaspoon of dried herbs for each tablespoon of fresh herbs. A rack in the roasting pan improves browning, while frequent temperature checks prevent overcooking.
Serve the carved turkey with mashed potatoes, stuffing, cranberry sauce, and green beans. The pan gravy can be made while the turkey rests, and leftover meat keeps refrigerated for up to 4 days—ideal for sandwiches, soups, and casseroles.
How to Make It
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1
Pat the turkey dry with paper towels, then remove the giblets and neck from the cavity. Let the turkey stand at room temperature for 30 minutes.
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2
Preheat the oven to 325°F (165°C). Set a rack inside a large roasting pan.
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3
Combine the softened butter, thyme, rosemary, sage, and garlic. Season with a small pinch of the measured salt and pepper.
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4
Loosen the skin over the turkey breast and thighs with your fingers. Spread about one-third of the herb butter under the skin, then rub the remaining butter over the outside of the turkey.
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5
Season the turkey all over with the remaining salt and pepper. Place the onion, carrot, celery, and lemon in the cavity, then set the turkey breast-side up on the roasting rack.
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6
Pour the water into the bottom of the pan, keeping it below the rack. Roast until the thickest part of the breast reaches 165°F (74°C) and the thigh reaches at least 165°F, about 3 1/2 to 4 hours. Tent the breast loosely with foil if it browns too quickly, and add more water if the pan becomes dry.
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7
Transfer the turkey to a carving board, tent it loosely with foil, and rest for 30 to 45 minutes. Reserve the pan drippings.
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8
Strain the pan drippings into a measuring cup and skim off excess fat, keeping about 1/4 cup of the fat. Add enough chicken stock to the drippings to make 4 cups of liquid.
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9
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until lightly golden.
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10
Gradually whisk in the stock mixture. Simmer for 5 to 8 minutes, whisking often, until the gravy thickens. Season with pepper and additional salt if needed.
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11
Carve the turkey and serve it with the hot pan gravy.
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