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Cozy Herb Butter Roasted Turkey with Rich Gravy

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A juicy, golden-brown roasted turkey slathered in herb butter, served with a rich, silky gravy made from pan drippings. This foolproof recipe is perfect for Thanksgiving, Christmas, or any cozy dinner.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest (optional)
  • 1 whole turkey (12–14 pounds / 5.4–6.4 kg), thawed if frozen, neck and giblets removed
  • 1 large onion, quartered
  • 2 carrots, cut into large chunks
  • 2 celery stalks, cut into large chunks
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh sage
  • 1 cup (240ml) low-sodium chicken broth
  • Pan drippings from the roasted turkey
  • 1/4 cup (30g) all-purpose flour (or gluten-free blend)
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) dry white wine (optional)
  • Salt and pepper to taste

Instructions

  1. Make the herb butter: In a medium bowl, combine softened butter with chopped rosemary, sage, thyme, minced garlic, salt, pepper, and lemon zest (if using). Mix until well combined. Set aside at room temperature.
  2. Prepare the turkey: Preheat oven to 325°F (163°C). Remove turkey from packaging and take out neck and giblets. Pat turkey completely dry with paper towels. Place turkey on a rack in a roasting pan, breast side up.
  3. Apply the herb butter: Gently loosen the skin over the turkey breast with your fingers. Spread about half of the herb butter directly onto the breast meat under the skin. Spread remaining butter all over the outside of the turkey.
  4. Stuff and truss: Place quartered onion, carrot chunks, celery, lemon halves, and extra herb sprigs inside the turkey cavity. Tie legs together with kitchen twine and tuck wing tips under the body (optional).
  5. Roast the turkey: Pour 1 cup chicken broth into the bottom of the roasting pan. Roast for about 13-15 minutes per pound (about 2.5 to 3 hours for a 12-pound turkey). Start checking temperature 30 minutes before expected doneness.
  6. Baste and monitor: Every 45 minutes, baste turkey with pan juices. If skin browns too quickly, tent loosely with aluminum foil. Turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and breast reads 160°F (71°C).
  7. Rest the turkey: Transfer turkey to a cutting board. Let rest for at least 20-30 minutes before carving. Cover loosely with foil to keep warm.
  8. Make the gravy: Pour pan drippings through a fine-mesh strainer into a fat separator. Skim off most of the fat, leaving about 1/4 cup. Place roasting pan on stovetop over medium heat (or transfer drippings to a saucepan). Whisk in flour and cook for 1-2 minutes until golden brown. Slowly whisk in chicken broth and wine, scraping up browned bits. Simmer for 5-7 minutes until thickened. Season with salt and pepper to taste.

Notes

Always use fresh herbs for the butter. Pat the turkey dry for crispy skin. Room temperature butter is essential for spreading. Let the turkey rest before carving. For a dairy-free version, use vegan butter or olive oil. For gluten-free gravy, use cornstarch or gluten-free flour blend. The turkey can be made a day ahead; flavors improve overnight.

Nutrition

Keywords: herb butter roasted turkey, Thanksgiving turkey, roasted turkey with gravy, juicy turkey, holiday turkey recipe

Find it online: https://lyrafeast.com/cozy-herb-butter-roasted-turkey-with-rich-gravy/