Herb Roasted Turkey with Pan Gravy

By á-13856

I make this AMAZING moist Herb Roasted Turkey with Pan Gravy every year for Thanksgiving. It is time to get rid of your dry tasteless turkey recipe and serve your family this succulent moist turkey this holiday season. Your family will be glad you did!

Ingredients

• 1 (18- to 21-pound) fresh turkey, thawed if frozen, giblets and neck reserved
• 6 tablespoons unsalted butter, softened
• Grated lemon zest
• 3 tablespoons fresh flat-leaf parsley, finely chopped
• 3 tablespoons fresh thyme leaves, finely chopped
• 3 teaspoons coarse salt, plus more for seasoning
• 1 1/2 teaspoons freshly ground pepper, plus more for seasoning
• 3 to 4 lemons, cut into quarters
• 2 to 3 onions, cut into 6 wedges
• 1 cup dry white wine or water
• 3 cups Giblet Stock or homemade or low-sodium canned chicken stock

Details

Servings 12
Preparation time 130mins
Cooking time 280mins

Preparation

Step 1

Rinse turkey with cool water, and pat dry with paper towels. Let stand, uncovered, 2 hours at room temperature.

Combine butter, lemon zest, parsley, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from over the breast meat, and smear half the butter mixture under skin.

Preheat oven to 450°F, with rack on lowest level. Place turkey, breast side up, on a roasting rack set in a heavy metal roasting pan. Fold wing tips under. Sprinkle 1/2 teaspoon each salt and pepper inside cavity. Fill large cavity and neck cavity loosely with as many lemon and onion wedges as will fit comfortably.

Tie legs together loosely with kitchen twine. Fold neck flap under, and secure with toothpicks. Rub entire turkey with remaining herb butter, and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper, pressing to adhere.

Cook 30 minutes, rotating the pan halfway through. Using a pastry brush, baste the turkey with any pan drippings. Reduce oven temperature to 350°F, and continue cooking 2 more hours, basting turkey and rotating pan every 30 minutes; if pan gets too full, spoon out some of the juices, reserving them for gravy.

After 2 1/2 hours of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The temperature should reach 175 degrees, and the turkey should be golden brown. If thighs are not yet fully cooked, baste turkey again, and continue cooking.

When fully cooked, transfer turkey to a serving platter, and let rest, about 30 minutes. Meanwhile, make the gravy. Pour the pan juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon.

Meanwhile, place roasting pan over medium-high heat. Add wine or water, and bring to a boil; deglaze pan by scraping up any browned bits from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Cook until reduced by half, about 5 minutes. Add the defatted pan juices, and cook 5 minutes more; you will have about 2 cups. Remove from heat, and season with the salt and pepper. Strain into a warm gravy boat, and serve with turkey.