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Herb Roasted Christmas Turkey with Gravy Recipe

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4.5 from 9 reviews

This Herb Roasted Christmas Turkey with Gravy is a classic festive centerpiece featuring a juicy, flavorful turkey seasoned with fresh rosemary, thyme, sage, and garlic. Roasted to perfection with a crispy golden skin, it is paired with a rich, creamy gravy made from the pan drippings, perfect for holiday celebrations.

Ingredients

Turkey and Herb Butter

  • 1 whole turkey (12–14 lbs), thawed
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 4 garlic cloves, minced
  • Salt and pepper to taste

Stuffing and Roasting

  • 1 lemon, halved
  • 1 onion, quartered

Gravy

  • Turkey drippings from the roasting pan
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock (or turkey stock)
  • 1/2 cup heavy cream (optional, for added richness)
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to ensure even roasting of the turkey.
  2. Prepare Turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water and pat dry thoroughly with paper towels to ensure crispy skin.
  3. Make Herb Butter: In a small bowl, combine softened butter, olive oil, rosemary, thyme, sage, garlic, salt, and pepper until well mixed.
  4. Apply Herb Butter: Gently loosen the skin of the turkey by sliding your fingers underneath it. Rub half of the herb butter under the skin and spread the remaining half evenly over the skin for maximum flavor.
  5. Stuff Turkey Cavity: Insert the lemon halves and onion quarters into the turkey cavity to infuse additional aroma and moisture during roasting.
  6. Position Turkey: Place the turkey on the rack in the roasting pan and tuck the wings under the bird to prevent burning during cooking.
  7. Roast Turkey: Roast in the preheated oven for 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh for food safety and optimal juiciness.
  8. Baste Turkey: Every 30 minutes, baste the turkey with its own juices using a basting brush to develop a golden and crispy skin.
  9. Rest Turkey: Once done, remove the turkey from the oven and cover loosely with aluminum foil. Let it rest for 20-30 minutes so the juices redistribute and the meat remains moist.
  10. Make Gravy: Pour the turkey drippings into a saucepan over medium heat. Whisk in the flour and cook until bubbly. Gradually whisk in the chicken stock until smooth. Stir in heavy cream if desired and season with salt and pepper to taste.

Notes

  • For a crispier skin, consider starting the roasting at a higher temperature for the first 30 minutes, then reduce to 325°F.
  • Use a meat thermometer to accurately check the internal temperature to avoid undercooking or drying out the turkey.
  • If you prefer a thicker gravy, cook it a few minutes longer to reduce it after adding the stock.
  • The heavy cream in the gravy is optional but adds a richer flavor and creamier texture.
  • Letting the turkey rest before carving ensures the meat stays juicy and tender.

Find it online: https://hotsavors.com/herb-roasted-christmas-turkey-with-gravy-recipe/