Dinners

Herb Butter Roasted Turkey & Easy Pan Gravy

PREP TIME: 3 days if dry brining | COOK TIME: 3 hours

Herb Butter Roasted Turkey & Easy Pan Gravy

I talk A LOT of smack on turkey because I think Thanksgiving is really all about the sides. Although I still love my sides, this Herb Butter Roasted Turkey is something I will definitely look forward to each year. There’s a couple tips in my recipe, like brining the turkey and covering it with a butter soaked cheesecloth, that make it just perfect. While these are optional, they don’t take much effort and really make a difference in the finished product. Rest assured, you’ll never need another turkey recipe ever again.

Also, the gravy is so insanely good! You will definitely want to use the turkey drippings, but if you are skipping the turkey and want an alternative then chicken stock will work just fine.

If you’re in the market for some turkey roasting tools I have linked everything you need to make your perfect roasted turkey here.

If you are in need of some sides to go with your turkey, I suggest my Caramelized Onion Mashed Potatoes, Green Bean Casserole, Butternut Squash Mac & Cheese, and my Gluten Free Stuffing.

AUTHOR: broccyourbody

Herb Butter Thanksgiving Turkey

PREP TIME: 3 days if dry brining

COOK TIME: 3 hours

SERVES: 8-10 people

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Ingredients

12-14 lb turkey, giblets and neck removed
Kosher salt (like Diamond Crystal- do not use fine table salt like Morton's)
1 teaspoon black pepper
1 1/2 sticks salted butter at room temperature, plus an additional 1/2 stick if using a cheesecloth
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme
1 tablespoon fresh parsley, chopped
1 lemon, cut into wedges
6 cloves garlic, smashed
1 yellow onion, cut into fourths
4 cups chicken broth

For the gravy:

4 tablespoons butter
1 tablespoon chopped herbs, I used rosemary, sage and thyme
5 tablespoons all purpose flour
1/2 cup white wine
4 cups turkey drippings or chicken broth
Salt & pepper to taste

Instructions

First, dry brine your turkey by coating it with salt. This helps dry out the turkey so the skin gets nice and crispy! The rule of thumb is to use about 1/2 teaspoon per pound of turkey. Seal it in a plastic bag and refrigerate for 24-72 hours, turning it over every 12 hours.
When you’re ready to roast, remove the turkey from the bag, pat it dry with paper towels and let it sit out for 1-2 hours to come to room temperature.
Preheat oven to 450 degrees and move the rack to the lower 1/3 of the oven.
Combine 1 1/2 sticks of butter with 1 teaspoon black pepper and the rosemary, thyme, sage and parsley. Rub the herb butter all over the turkey, getting under the skin as needed. Fill the cavity with the onion, garlic, lemons and a few springs of the herbs if you have some to spare.
Place the turkey in the roasting rack and pour 4 cups of chicken broth in.
Optional (but so helpful for a juicy turkey), soak enough cheesecloth to double line the turkey in warm water, ring dry, then soak in the remaining melted butter. Cover the turkey with the cheesecloth.
Roast at 450 for 30-40 minutes then reduce the heat to 350 and cook for an additional 1 1/2-2 hours until the thickest part is 160 degrees. I basted it 4 times as it cooked. Let it cool for 30 minutes before carving.
For the gravy, strain the drippings and set aside.
Add butter to a skillet and turn the heat to medium. Once the butter melts, add the herbs and let it simmer for about 30 seconds then whisk in the flour.
Once combined, add in the white wine and continue whisking until the alcohol cooks out. Make sure the alcohol has burned off completely before adding the drippings.
Pour in drippings while continuing to whisk. Bring to a simmer to thicken for 5-6 minutes. Add salt & pepper to taste.

5 based on 7 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Erin gibbs says:

29.11.2024

Used a 15lb turkey for thanksgiving. My first one ever and all i can say is, trust the process! I’ve never made a turkey before and had seen a ton of turkey recipes but went with brocc’s (im not a great cook to begin with). My mom and step son said it was the best turkey theyd ever had. THANK YOU!

Erin gibbs says:

20.11.2024

If i need a 17ish lb turkey, how long should i cook it?

broccyourbody says:

25.11.2024

Rule of thumb is around 13 min per pound! So 3.5-4 hours.

Erin gibbs says:

14.11.2024

Hi! Do you think i can make the turkey this way and stuff it as well? I’m hosting for the first time and my mom is insistent on having a stuffed turkey 🙂

broccyourbody says:

25.11.2024

Yes! You can absolutely stuff it, you’ll just need to bake for about 2-3 minutes longer per pound.

Sagine says:

07.11.2024

Making this this weekend for friendsgiving – I got a pre-brined turkey because thats all I could find. Do I need to change anything about the recipe minus of course skipping brining?

broccyourbody says:

11.11.2024

It should be good to go as normal!

Olivia Spagnola says:

31.03.2024

Gave this recipe to my mom for easter and it came out SOOOOO good – everyone raved about it! Brocc never misses!

Dani Mitchell says:

24.11.2023

I followed this recipe for turkey and gravy for thanksgiving. I have Made all of the other sides for thanksgiving But never the turkey or gravy. This was easy to follow and came out super moist!! Everyone was super impressed!

Ileana Valverde says:

16.11.2023

I’ve made this recipe twice and its a hit!! Very moist and yummy turkey! Thanks broccyourbody!

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