Easy Herb-Roasted Turkey with Gravy

We give you all the tools you need to make a moist, juicy herb-rubbed turkey and a rich gravy from start to finish. Our motto? Slow and steady wins the race.

SERVES10 to 12

Easy Herb-Roasted Turkey with Gravy

WHY THIS RECIPE WORKS

We wanted to develop a foolproof and easy recipe for herb-roasted turkey and gravy that allowed the herb flavor to shine through. Roasting the turkey at a gentler temperature helps it cook more evenly without needing to be flipped and allow... Read More

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GATHER YOUR INGREDIENTS

TURKEY

GRAVY

*

BEFORE YOU BEGIN

We recommend using a self-basting turkey for this recipe These turkeys are “prebrined,” meaning that they’re injected with a salt solution that helps them stay moist.

1

INSTRUCTIONS

FOR THE TURKEY: Adjust oven rack to lowest position and heat oven to 325 degrees. Scatter onions, carrot, and celery in bottom of large roasting pan; add broth, wine, sage leaves, rosemary sprig, and thyme sprig to pan. Set V-rack over vegetables in roasting pan.

2

Combine butter, garlic, lemon zest, salt, pepper, minced sage, minced rosemary, and minced thyme in bowl and mix until smooth. Pat turkey dry inside and out with paper towels. Using your fingers, gently loosen skin covering breasts and leg quarters, being careful not to tear skin. Spoon half of butter mixture under skin, directly on meat. Using your hands, rub remaining butter mixture over outside of turkey. Tuck wings behind back and tie legs together with kitchen twine.

3

Transfer turkey, breast side up, to V-rack. Roast until breast registers 160 degrees and thighs register 175 degrees, 2½ to 3 hours. Transfer turkey to cutting board and let rest for 30 minutes.

4

FOR THE GRAVY: Meanwhile, carefully strain contents of pan through fine-mesh strainer into fat separator; discard solids and let liquid settle for at least 5 minutes.

5

Melt butter in medium saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes. Gradually whisk in 4 cups defatted pan juices (if necessary, add enough water to equal 4 cups) and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Carve turkey and serve with herb gravy.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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