Roast Turkey with Herb Gravy

Total Time:
29 hr 25 min
15 min
25 hr
4 hr 10 min

6 to 8 servings

  • One 12 to 15 pound turkey (giblets and neck removed)
  • Kosher salt and freshly ground pepper
  • 1 stick butter, for rubbing the bird
  • 2 carrots, cut into chunks
  • 2 ribs celery, cut into chunks
  • 1 onion, cut into chunks
  • 1 bunch fresh thyme plus 3 tablespoons chopped
  • 2 cups chicken stock
  • 3 tablespoons flour
  • 1/2 cup chopped fresh sage
Watch how to make this recipe.
  • The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate.

  • Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature.

  • Preheat the oven to 350 degrees F.

  • Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours.

  • Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving.

  • Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey.

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    This recipe is featured in:

    Top Turkeys for Thanksgiving