Roast Turkey with Pan Gravy
A classic holiday centerpiece. This recipe yields a juicy, herb-roasted turkey with crispy, golden-brown skin, accompanied by a rich, savory pan gravy made from the drippings. It's the perfect, foolproof method for any celebration.
For 8 servings
7 steps. 210 minutes total.
- 1
Step 1
- a.Preheat Oven and Prep Turkey
- b.Position an oven rack in the lower third of the oven and preheat to 325°F (165°C).
- c.Remove the turkey from its packaging. Take out the giblets and neck from the cavity and set them aside for stock or discard.
- d.Using paper towels, pat the turkey completely dry, both inside and out. This step is crucial for achieving crispy skin.
- 2
Step 2
- a.Create the Herb Butter
- b.In a medium bowl, combine the softened unsalted butter, chopped fresh thyme, rosemary, sage, salt, and freshly ground black pepper.
- c.Mix with a fork or spatula until the herbs and seasonings are evenly distributed throughout the butter.
- 3
Step 3
- a.Season and Prepare the Turkey
- b.Gently separate the skin from the breast and thigh meat using your fingers, creating pockets.
- c.Spread about two-thirds of the herb butter directly onto the meat underneath the skin.
- d.Rub the remaining one-third of the herb butter all over the exterior of the turkey.
- e.Place the quartered onion, halved lemon, and halved garlic head inside the turkey's main cavity.
- f.Tuck the wing tips under the turkey's body and tie the legs together securely with kitchen twine.
- 4
Step 4
- a.Roast the Turkey
- b.Place the prepared turkey on a roasting rack set inside a large roasting pan.
- c.Pour 1 cup of chicken broth into the bottom of the pan to create steam and keep the turkey moist.
- d.Roast for 3 to 3.5 hours. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
- e.Every 45-60 minutes, baste the turkey with the pan drippings.
- f.If the skin begins to brown too quickly, tent the turkey loosely with aluminum foil.
- 5
Step 5
- a.Rest the Turkey
- b.Once cooked, carefully transfer the turkey from the roasting pan to a large cutting board.
- c.Tent it loosely with aluminum foil and let it rest for 20-30 minutes. Do not skip this step; it allows the juices to redistribute, resulting in a much juicier bird.
- 6
Step 6
- a.Make the Pan Gravy
- b.While the turkey rests, pour the drippings from the roasting pan through a fine-mesh sieve into a fat separator or a large measuring cup.
- c.Allow the fat to rise to the top, then skim it off, reserving about 1/4 cup of the fat. Return this fat and the strained drippings to the roasting pan.
- d.Place the roasting pan across two burners on your stovetop over medium heat. Whisk the all-purpose flour into the fat and drippings to create a smooth paste (roux). Cook for 1-2 minutes, stirring constantly.
- e.Slowly whisk in the remaining 4 cups of warm chicken broth until the mixture is smooth. Scrape the bottom of the pan to release any flavorful browned bits.
- f.Bring the gravy to a simmer and cook for 5-8 minutes, or until it has thickened to your desired consistency. Season to taste with additional salt and pepper if needed.
- 7
Step 7
- a.Carve and Serve
- b.After the turkey has rested, remove the twine and aromatics from the cavity.
- c.Carve the turkey and arrange the meat on a platter.
- d.Serve immediately, passing the hot pan gravy alongside.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest turkey, consider a dry or wet brine for 24-48 hours before roasting.
- 2Ensure your turkey is fully thawed before starting. A 12-14 lb turkey typically takes 2-3 days to thaw in the refrigerator.
- 3Bring the turkey to room temperature for about 1 hour before roasting for more even cooking.
- 4A meat thermometer is the only foolproof way to ensure your turkey is cooked safely and not overdone. Always check the temperature in the thickest part of the thigh.
- 5Don't baste the turkey for the last 30 minutes of cooking to allow the skin to get extra crispy.
- 6If your gravy is too thin, let it simmer longer to reduce. If it's too thick, whisk in a little more warm broth until it reaches the right consistency.
Adapt it for your goals.
Herb Variations
Swap the herbs for others you enjoy, such as marjoram, parsley, or a citrus-herb blend with orange zest.
Smoked Paprika RubSmoked Paprika Rub
Add 1 tablespoon of smoked paprika to the herb butter for a smoky flavor and a deeper, richer color on the skin.
Cider GravyCider Gravy
When making the gravy, replace 1 cup of the chicken broth with 1 cup of hard apple cider for a slightly sweet and tangy flavor profile.
Glazed TurkeyGlazed Turkey
In the last 30 minutes of roasting, brush the turkey with a glaze made of maple syrup, melted butter, and a splash of bourbon.
Why this is on our healthy list.
Excellent Source of Lean Protein
Turkey is packed with high-quality protein, which is essential for muscle growth, tissue repair, and maintaining a healthy immune system.
Rich in B Vitamins
Turkey provides essential B vitamins, particularly niacin (B3) and vitamin B6, which help convert food into energy and support brain function.
Contains Important Minerals
It is a good source of selenium, a powerful antioxidant that protects against cell damage, and also provides zinc and phosphorus, which are vital for immunity and bone health.
Frequently asked questions
The most reliable method is to use an instant-read meat thermometer. Insert it into the thickest part of the thigh, making sure not to touch the bone. The turkey is safely cooked and ready when the temperature reaches 165°F (74°C).