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Roast Turkey and Gravy: Juicy and Flavorful

Roast turkey at 325°F with butter, herbs, and vegetables until safely cooked.
Rest the turkey before carving to preserve its flavorful juices.
Turn the pan drippings and turkey stock into a rich homemade gravy.
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Prep Time 30 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Turkey

  • - 2 tablespoons kosher salt
  • - 1 tablespoon ground black pepper
  • - 1 tablespoon poultry seasoning
  • - 1 12-pound whole turkey, neck and giblets reserved
  • - 2 onions coarsely chopped
  • - 3 celery ribs coarsely chopped
  • - 2 carrots coarsely chopped
  • - ½ bunch fresh sage
  • - 3 sprigs fresh rosemary
  • - 8 tablespoons unsalted butter softened

For the Stock

  • - 6 cups water
  • - 1 bay leaf

For the Gravy

  • - 1 tablespoon butter
  • - 2 tablespoons reserved turkey fat
  • - ¼ cup all-purpose flour
  • - ¼ teaspoon balsamic vinegar optional
  • - 1 tablespoon chopped fresh sage
  • - Salt to taste
  • - Ground black pepper to taste

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • Combine the kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck the turkey wings underneath the bird. Season the cavity with about 1 tablespoon of the seasoning mixture and reserve the remainder.
  • Combine the chopped onions, celery, and carrots. Place about ½ cup of the vegetables inside the turkey cavity along with some fresh sage and the rosemary sprigs.
  • Tie the turkey legs together using kitchen twine. Carefully loosen the skin over the breast with your fingers or a small spatula. Spread about 2 tablespoons of softened butter underneath the skin.
  • Rub the remaining 6 tablespoons of butter over the outside of the turkey. Sprinkle evenly with the remaining seasoning mixture.
  • Arrange the remaining chopped vegetables across the bottom of a large roasting pan. Set the turkey on top and add enough water to reach approximately ½ inch up the bottom of the pan. Loosely cover the turkey breast with aluminum foil.
  • Roast for approximately 3½ hours, or until the thickest part of the thigh reaches a safe internal temperature of 165°F (74°C). Remove the foil during the final hour and occasionally baste the turkey with the pan juices.
  • Meanwhile, prepare the stock. Place the reserved turkey neck and giblets in a saucepan with 6 cups of water and the bay leaf. Simmer gently for about 2 hours. Strain and reserve at least 4 cups of stock.
  • Remove the turkey from the oven. Carefully transfer approximately 3 cups of pan juices to a heat-safe bowl. Skim the fat from the juices, reserving about 2 tablespoons.
  • Loosely cover the turkey with foil and allow it to rest for at least 15 minutes before carving. A slightly longer rest of 20–30 minutes is also suitable for a large bird.
  • To finish this Roast Turkey and Gravy, heat the reserved turkey fat with 1 tablespoon butter in a large skillet over medium heat. Add some of the roasted onion from the pan and cook until nicely browned.
  • Stir in the flour and cook for about 3–5 minutes, stirring frequently. Gradually whisk in 4 cups of the prepared turkey stock followed by the reserved pan juices.
  • Bring the gravy to a gentle simmer and cook, whisking regularly, until smooth and thickened, about 10 minutes. Stir in the optional balsamic vinegar and chopped fresh sage.
  • Taste and season the homemade turkey gravy with salt and black pepper as needed. Carve the rested turkey and serve with the hot gravy.

Notes

A 12-pound turkey is a convenient size for a medium-to-large family gathering. Cooking time should always be treated as an estimate, so check doneness with a reliable meat thermometer.
The balsamic vinegar is optional, but a tiny amount can add brightness and balance to the rich gravy without making it taste strongly of vinegar.
Serve this Thanksgiving turkey recipe with mashed potatoes, roasted vegetables, green beans, stuffing, cranberry sauce, or warm dinner rolls.
For halal preparation, choose a halal-certified whole turkey and verify that packaged poultry seasoning, broth, butter, and other processed ingredients meet your dietary requirements.