Maya Chen
Herb-Roasted Turkey with Pan Gravy
💡 Clever Tip: The Compound Butter Secret
Before roasting, gently loosen the skin over the turkey breasts and rub half of the herb compound butter directly onto the meat underneath. This ensures the breast meat stays exceptionally juicy and imparts the herb flavor deeper than simply rubbing the skin alone.
💖 Why You’ll Love This Recipe
- Unfailingly Juicy: Techniques are included to guarantee perfectly moist white meat.
- Rich Pan Gravy: The drippings form the foundation of a flavorful, silky smooth sauce.
- Crisp Skin: High heat and butter deliver that irresistible golden-brown, crackly skin.
Ingredients
For the Turkey & Compound Butter:
- ▢ 1 (10-14 lb) whole turkey, thawed and patted dry
- ▢ 1 stick (1/2 cup) unsalted butter, softened
- ▢ 2 Tbsp fresh sage, finely chopped
- ▢ 2 Tbsp fresh thyme, leaves removed
- ▢ 1 Tbsp rosemary, finely chopped
- ▢ 1 Tbsp salt (kosher or sea salt)
- ▢ 1 large onion, quartered
- ▢ 2 carrots, roughly chopped
- ▢ 2 cups chicken or turkey stock
For the Pan Gravy:
- ▢ 1/4 cup turkey pan drippings (reserved)
- ▢ 1/4 cup all-purpose flour
- ▢ 3 cups turkey stock
- ▢ Salt and pepper to taste
📝 Ingredient Notes
Stock: The quality of your stock matters greatly for the gravy; use a low-sodium, rich chicken or turkey stock. Butter: For the best flavor, use high-quality butter for the compound rub. Make sure it’s fully softened so it spreads easily without tearing the skin.
Instructions
- Preheat & Prepare: Preheat oven to 425°F / 220°C. Place the onions and carrots in the bottom of a large roasting pan. Pour 1 cup of stock over the vegetables.
- Make Compound Butter: In a small bowl, combine the softened butter, chopped fresh herbs, and salt. Mix thoroughly.
- Season the Turkey: Pat the turkey completely dry with paper towels. Gently slide your hand under the breast skin to loosen it. Rub half of the compound butter directly onto the meat under the skin. Rub the remaining butter over the outside of the skin.
- Roast High (Initial): Place the turkey on a roasting rack set inside the pan. Roast at 425°F/ 220°C for 30 minutes to crisp the skin.
- Roast Low (Remainder): Reduce the oven temperature to 325°F/160°C. Continue roasting, basting every 45-60 minutes with pan juices, until the internal temperature reaches 165°F / 74°C in the thickest part of the thigh (about 2.5 to 3.5 hours total). If the breast browns too quickly, loosely tent it with foil.
- Rest: Transfer the turkey to a carving board. Cover loosely with foil and let it rest for a minimum of 30 minutes before carving. This is mandatory for juicy meat!
- Make Gravy: Pour the pan drippings into a large measuring cup and let the fat separate (or use a fat separator). Skim 1/4 cup of the fat (drippings) and return it to the roasting pan or a saucepan over medium heat. Whisk in the flour and cook for 1 minute (roux). Whisk in the remaining turkey stock and reserved defatted pan juices. Bring to a simmer, whisking constantly until thickened. Season with salt and pepper to taste.
Helpful Tips for Success
- Use a thermometer: A digital probe thermometer is your best friend. Target 165°F in the thigh and 160°F in the breast (the carryover heat will finish it).
- Wet Brining: For the absolute juiciest bird, consider a 12-24 hour wet brine before prepping the turkey. Rinse and pat completely dry afterwards.
- Keep It Elevated: The roasting rack prevents the bottom of the turkey from steaming, ensuring even browning and crisp skin all around.
🔬 Expert Tips: The Perfect Gravy Roux
When making the roux for the gravy, cook the flour and fat mixture for a full minute to eliminate the raw flour taste. If you want a darker, richer gravy color, cook the roux for 2-3 minutes until it takes on a light brown hue, but be careful not to burn it.
Meal Prep and Freezing
- Day-Ahead Prep: The herb compound butter can be made up to 3 days in advance. The turkey can also be salted and rubbed with the butter 1 day ahead, stored uncovered in the fridge for extra-crisp skin.
- Freezing Leftovers: Cooked turkey meat and the pan gravy both freeze beautifully. Store separately in airtight containers for up to 3 months. Reheat gently in the microwave or stovetop, adding a splash of stock to the gravy if needed.
Frequently Asked Questions (FAQ)
Q: Do I need to stuff the turkey?
A: For safety and even cooking, it is not recommended to stuff the turkey. Stuffing insulates the interior, requiring a much longer cooking time. If you must, ensure the stuffing reaches $165^\circ\text{F}$ as well.
Q: My gravy is lumpy, how do I fix it?
A: The easiest fix is to pass the gravy through a fine-mesh sieve to remove any clumps. Alternatively, pour it into a blender and blend briefly until smooth, then return to the saucepan to reheat.
🎉 Conclusion: The Ultimate Holiday Feast
Roasting a turkey is a right of passage in the kitchen, and with this detailed approach, you’ll achieve a spectacular result every time. The combination of herbaceous, buttery skin and a rich, drippings-based gravy is truly unbeatable. Remember: the key to success is patience and a meat thermometer.
Nutrition (Estimated per Serving)
- Calories: 350 kcal
- Protein: 55g
- Fat: 12g
- Carbs: 5g
- Fiber: 0g
- Sodium: 450mg
*Nutrition facts are approximations based on a 4 oz serving of white meat with gravy.
