Roast Turkey with Pan Gravy

Name: Roast Turkey with Pan Gravy
Prep time: 30 min
Cook time: 3 h
Total time: 6 h 30 min
Yield: 8 servings
Cuisine: american
Ingredients: 4.5 kg whole turkey (thawed if frozen, giblets and neck removed, patted dry); 1 tsp salt (for dry brine); 1 pinch black pepper (freshly ground); 4 pcs garlic (cloves, crushed); 1 pcs lemon (halved); 1 pcs onion (large, quartered); 3 pcs fresh rosemary (sprigs); 4 pcs fresh thyme (sprigs); 4 tbsp butter (softened); 2 pcs carrot (roughly chopped); 2 pcs celery (stalks, roughly chopped); 2 cup water (for roasting pan); 3 tbsp all-purpose flour

RATING

4.6/5(198)

TASTE SCORE

9/10

A golden, crispy-skinned whole roast turkey with tender, juicy meat and a rich pan gravy made from the drippings. This classic American holiday centerpiece fills the kitchen with the aroma of roasted herbs and sizzling butter. Perfect for Thanksgiving, Christmas, or any festive family gathering.

PREP

30m

COOK

180m

SERVES

100 G

781 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Preheat the oven and prep the turkey.
1.Set oven rack to lowest position and preheat to 325°F (165°C).
2.Remove giblets and neck from turkey cavity. Pat the entire turkey completely dry with paper towels.
3.Season the cavity with 1 pinch salt and 1 pinch black pepper.
4.Stuff cavity with crushed garlic, halved lemon, quartered onion, rosemary sprigs, and thyme sprigs.
TIPDry skin is the secret to crispy skin. Pat the turkey thoroughly inside and out.
mix · ~10 min
Make the herb butter and season.
1.In a small bowl, mash together softened butter with remaining rosemary and thyme leaves stripped from the stems.
2.Gently loosen the turkey skin over the breast and legs using your fingers. Spread the herb butter evenly under the skin.
3.Rub the outside of the turkey all over with the remaining ¾ tsp salt.
4.Tuck wing tips under the body and tie legs together loosely with kitchen twine.
TIPDon't tear the skin when loosening it. Work your fingers gently between the skin and meat.
roast · ~5 min
Set up the roasting pan and put turkey in oven.
1.Scatter chopped carrot and celery in the bottom of the roasting pan. Place the rack on top.
2.Pour 2 cups of water into the pan.
3.Place the turkey breast-side up on the rack.
4.Roast in the preheated oven for 3 to 3.5 hours.
TIPAdding water to the pan keeps the drippings from burning and creates the base for your gravy.
roast
Baste and monitor the turkey.
1.Baste the turkey every 45 minutes with the pan juices using a basting brush.
2.Start checking internal temperature at the 2.5 hour mark.
3.The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
4.If skin browns too fast, tent loosely with foil.
TIPAlways check the thigh, not the breast. The thigh takes longest to cook.
rest · ~20 min
Rest the turkey.
1.Remove turkey from oven when internal temperature hits 165°F.
2.Carefully lift turkey onto a cutting board.
3.Tent loosely with foil and let rest for 20 minutes before carving.
TIPResting is non-negotiable. It redistributes juices so the meat stays moist.
boil · ~8 min
Make the pan gravy.
1.Strain the pan drippings into a saucepan, discarding solids. Let sit for 2 minutes and skim off excess fat with a spoon.
2.Place saucepan over medium heat. Whisk in 3 tablespoons of flour until smooth.
3.Bring to a gentle simmer and cook, whisking constantly, until thickened (3-4 minutes).
4.Season with 1 pinch salt and 1 pinch black pepper.
TIPWhisk constantly when adding flour to prevent lumps. If gravy gets too thick, thin with a splash of water.
serve
Carve the turkey and serve with gravy.
1.Carve the rested turkey: remove legs and thighs first, then slice breast meat.
2.Arrange carved meat on a serving platter.
3.Pour hot pan gravy into a gravy boat and serve alongside the turkey.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the turkey dry inside and out with paper towels for crispy skin.
2
Use your fingers to gently loosen the skin over the breast for herb butter.
3
Tent the turkey with foil if the skin browns too quickly during roasting.
4
Always insert the thermometer into the thickest part of the thigh, not the breast.
5
Rest the turkey for at least 20 minutes before carving to keep it juicy.
6
Skim excess fat from drippings before making gravy for a cleaner flavor.
7
Whisk constantly when adding flour to the drippings to avoid lumps.

RECIPE VARIATIONS

Adapt it for your goals.

herb crusted

Herb-crusted

Add 2 tablespoons of fresh chopped sage and parsley to the herb butter for a more complex herbal note that complements the rosemary and thyme.

spiced

Spiced

Mix 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne into the butter for a smoky, mildly spicy crust that adds warmth and color.

gluten free gravy

Gluten-free gravy

Substitute the all-purpose flour with an equal amount of cornstarch or arrowroot powder. Whisk into the drippings for a silky, gluten-free gravy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Lean Protein

Turkey is an excellent source of lean, high-quality protein, which supports muscle maintenance and satiety without excess saturated fat.

✓

Rich in B Vitamins

Turkey provides B vitamins like B6 and B12, which help with energy metabolism and nervous system function.

✓

Contains Antioxidants from Herbs

Rosemary and thyme are both rich in antioxidants such as rosmarinic acid, which may help reduce inflammation in the body.

✓

Source of Iron and Zinc

Dark turkey meat is a good source of heme iron and zinc, both important for immune support and oxygen transport.

QUESTIONS?

Frequently asked questions

The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should run clear, not pink.