Simple but Perfect Roasted Turkey with Gravy

Achieve the ultimate holiday centerpiece with this **Simple but Perfect Roasted Turkey with Gravy**, a foolproof recipe that delivers juicy meat, crispy golden skin, and a rich, velvety gravy. Infused with aromatic herbs like rosemary, thyme, and sage, and slathered with a luscious garlic-lemon butter, this 12-pound turkey is roasted to perfection, ensuring tender and flavorful results every time. A simple yet elegant preparation, this recipe includes tips for basting and resting the bird, along with step-by-step instructions to craft a deeply savory pan gravy using drippings, a splash of dry white wine, and flour for a smooth finish. Ready in just over three hours and serving up to 8, this easy roasted turkey is perfect for Thanksgiving, Christmas, or any celebratory feast. Pair it with your favorite sides for a show-stopping meal that’s as easy to make as it is impressive on the table.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 8

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 leaves fresh sage
• 6 cloves garlic
• 1 lemon
• 1 large yellow onion
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 4 cups chicken or turkey stock
• 0.25 cup all-purpose flour
• 0.5 cup dry white wine (optional)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water and pat it dry with paper towels.

Step 3

Loosen the skin over the turkey breast by gently sliding your fingers underneath it, being careful not to tear it.

Step 4

Melt the butter in a small saucepan and mix in chopped rosemary, thyme, sage, minced garlic, and the zest of one lemon.

Step 5

Rub the herb butter generously under the turkey skin and over the outside of the bird.

Step 6

Season the turkey inside and out with kosher salt and black pepper.

Step 7

Stuff the cavity with halved lemon, onion quarters, and additional sprigs of herbs if desired.

Step 8

Tie the turkey legs together with kitchen twine and fold the wings under the bird.

Step 9

Place the turkey, breast side up, on a rack in a large roasting pan.

Step 10

Roast the turkey in the preheated oven, basting every 30 minutes with pan drippings, until it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.

Step 11

Transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for at least 20 minutes before carving.

Step 12

To make the gravy, skim excess fat from the roasting pan drippings and place the pan over medium heat.

Step 13

Deglaze the pan with white wine (if using) and scrape up any browned bits from the bottom of the pan.

Step 14

Stir in the flour and cook for 1-2 minutes to make a roux.

Step 15

Gradually whisk in the stock until smooth. Cook, stirring continuously, until the gravy is thickened and simmering.

Step 16

Taste and adjust seasoning with salt and pepper as needed.

Step 17

Strain the gravy through a fine-mesh sieve if desired for a smoother texture.

Step 18

Carve the turkey and serve with the hot gravy on the side.

Nutrition Facts

Serving size	(6911.0g)

Amount per serving	% Daily Value*
Calories	8554.3

Total Fat 289.6g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 4058.2mg	0%
Sodium 10282.4mg	0%
Total Carbohydrate 60.5g	0%
Dietary Fiber 8.1g	0%
Total Sugars 11.3g
Protein 1320.6g	0%

Vitamin D 0IU	0%
Calcium 814.6mg	0%
Iron 65.2mg	0%
Potassium 13816.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 65.0%

Carbs: 3.0%