Herb Roasted Turkey with Simple Pan Gravy
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1 (14- to 15-lb) fresh or frozen (thawed) turkey, giblets removed
- 1 cup butter, softened
- 2 Tbsp minced fresh thyme
- 2 Tbsp minced fresh rosemary
- 2 Tbsp minced fresh sage
- 1 tsp kosher salt
- 1 tsp pepper
- 4 cloves garlic, minced
- Extras: 1 onion, cut into wedges; 3 or 4 cloves garlic; 3 small celery stalks with leaves
- 1 cup chicken broth
- Simple Pan Gravy:
- ¼ cup butter
- ¼ cup all-purpose flour
- Chicken broth (as needed)
Instructions
- Preheat oven to 325°F. Place a rack inside a roasting pan. Place turkey on rack, breast side up.
- Stir together butter, thyme, rosemary, sage, salt, pepper, and garlic in a small bowl.
- Gently loosen skin from breast of turkey, keeping skin intact; rub butter mixture under skin and all over turkey.
- Fill cavity of turkey with onion wedges, garlic cloves, and celery tops. Tie turkey legs together with kitchen twine. Add broth to pan.
- Loosely cover turkey with foil, and bake 2½ hours. Uncover and bake 1 hour longer or until a meat thermometer inserted in breast registers at least 165°F, basting occasionally.
- Remove from oven; let stand 30 minutes before carving. Reserve drippings in roasting pan. Garnish serving platter with the extra herbs and lemons, if desired.
- For Gravy: Melt butter in a large skillet over medium heat. Add flour, whisking until smooth. Cook, whisking constantly, 2 minutes. Add enough broth to reserved drippings to make 4 cups; slowly add to skillet, whisking until smooth. Cook, whisking occasionally, 8 to 10 minutes or until thickened and bubbly; season to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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