Roasted Turkey With Gravy Recipe

Prepare and dry-brine turkey

Remove turkey from packaging; remove neck and giblets from cavity. Pat turkey thoroughly dry with paper towels, including cavity. Combine 3 tbs kosher salt and 2 tsp freshly ground black pepper and rub evenly under the skin where possible and all over the outside of the turkey. Place turkey on a rimmed baking sheet and refrigerate, uncovered, for at least 12 hours and up to 48 hours to dry-brine; this firms the skin and seasons the meat.

Make herb butter

In a bowl, mix 8 tbsp room-temperature unsalted butter with 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tbsp chopped sage and 4 minced garlic cloves until well combined. Zest 1 lemon and stir zest into the butter.

Prepare cavity and under-skin buttering

Preheat oven to 325°F (163°C). Loosen the skin over the turkey breast by sliding your hands between skin and meat carefully without tearing. Spread roughly two-thirds of the herb butter under the skin across the breasts and thighs. Rub remaining butter over the outside of the turkey skin. Stuff the cavity with the halved lemon, quartered onion, 2 quartered celery stalks and 2 large carrot chunks to add flavor to the pan juices.

Prepare pan and truss turkey

Tuck wing tips behind the bird and tie the legs together with kitchen twine (truss). Place a rack in a large roasting pan. Scatter additional onion, celery and carrot chunks in the bottom of the pan; drizzle 2 tbsp olive oil over the vegetables and toss to coat. Place the turkey breast-side up on the rack. Pour 1 cup white wine (optional) and 1 cup stock into the bottom of the pan to prevent burning and add steam.

Roast the turkey

Place turkey in the preheated oven. Roast at 325°F (163°C). Estimate roasting time at ~13 minutes per pound for an unstuffed bird: for a 10-lb turkey this is about 2 hours 10 minutes. After the first 60 minutes, baste the turkey every 30 minutes with pan juices (use a baster or spoon). If the breast is browning too quickly, tent loosely with foil. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the breast reads at least 160°F (71°C). Total time will vary by bird size; rely on thermometer rather than time alone.

Rest the turkey

Remove the turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest for 20 to 30 minutes before carving—this lets juices redistribute and makes carving easier. Reserve the pan with drippings and roasted vegetables for the gravy.

Strain pan drippings

Carefully pour the pan drippings through a fine-mesh strainer into a fat separator or a heatproof bowl. Allow drippings to settle for a few minutes. Skim off and discard excess fat, keeping about 1 cup of the flavorful drippings (if you have less than 1 cup, top up with stock to equal 1 cup).

Make roux and finish gravy

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously to form a light roux, cooking 1 to 2 minutes until it turns golden and loses the raw flour smell. Slowly whisk in the 1 cup strained pan drippings (or a mix of drippings and stock) and up to 1 cup additional cold water or stock, whisking to prevent lumps. Bring to a simmer, reduce heat, and cook until thickened, about 3 to 5 minutes. Taste and season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). If gravy is too thick, thin with additional stock; if too thin, simmer a little longer to reduce.

Finish and serve

If desired, pass the gravy through a fine sieve for a smooth texture. Keep warm until serving. Carve the rested turkey and serve with gravy alongside slices.