Description
My foolproof, easy Thanksgiving turkey recipe that gives you a juicy, flavorful bird and a rich, lump-free gravy every single time. Perfect for beginners!
Ingredients
Scale
- For the Turkey:
- 1 (12- to 14-pound) whole turkey, giblets removed
- 1 cup (2 sticks) unsalted butter, softened
- 8 cloves garlic, minced
- 1 large onion, quartered
- 1 cup low-sodium chicken broth
- Herb & Seasoning Blend:
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- For the Pan Gravy:
- 1/4 cup all-purpose flour
- 3–4 cups low-sodium chicken broth, warmed
- Salt and pepper to taste
Instructions
- Prep the Bird: Okay, let’s get personal with this bird. First things first, take it out of the fridge about an hour before you plan to cook. It helps it cook more evenly. Then, the fun part… not really. Reach inside and pull out that little bag of giblets. Save ’em for gravy or stock if you’re feeling ambitious, or just toss ’em. No judgment here. Pat the whole thing, inside and out, super dry with paper towels. I mean, desert dry. This is the absolute key to crispy skin! Don’t skip this, I beg you.
- Make the Herb Butter: Now for the magic potion: the herb butter. In a small bowl, smoosh together your softened butter, minced garlic, chopped rosemary, thyme, and sage. Add a generous amount of salt and pepper. Honestly, I never measure the herbs, I just chop a bunch until it looks and smells right. It should be a beautifully fragrant, speckled paste. The smell of this alone is what Thanksgiving is all about for me. If your butter isn’t soft enough, just give it a 10-second zap in the microwave, but don’t melt it completely into a puddle!
- Season the Turkey: Time to get hands-on. Gently, and I mean gently, separate the skin from the turkey breast with your fingers. It feels a bit strange, but it creates a perfect pocket. I’ve definitely ripped the skin before – oops! If you do, don’t panic. Just try to patch it over. Now, take about two-thirds of that glorious herb butter and rub it all underneath the skin, directly on the meat. Spread the remaining butter all over the outside of the turkey. Every leg, every wing, every nook. This is flavor insurance, people!
- Roast the Turkey: Place your beautifully buttered turkey on a rack in a large roasting pan. If you have some roughly chopped onions, carrots, and celery, throw them in the bottom of the pan with a cup of chicken broth. It adds moisture and flavor for the gravy later. Pop it into your preheated 375°F oven. The exact time depends on the size, but a good rule is about 13-15 minutes per pound. I usually tent it with foil for the first 2 hours to prevent the breast from drying out, then remove it for the last hour to get that golden-brown skin.
- Let It Rest!: This is the most important step, and the hardest one because everyone is starving. When your meat thermometer reads 165°F in the thickest part of the thigh, pull that beauty out of the oven. Transfer it to a cutting board and tent it loosely with foil. Now, walk away. For at least 30 minutes. I’m serious! The juices need to redistribute back into the meat. If you cut it now, all that moisture will just run out onto the board, and you’ll have a sad, dry turkey. I learned this the hard way one year. So much regret.
- Make the Pan Gravy: While the turkey rests, make the gravy. This is where the magic happens! See all those brown bits and juices in the bottom of the roasting pan? That’s pure gold. Skim off most of the fat, then place the pan over two burners on your stovetop on medium heat. Whisk in the flour to make a paste (a roux!), and cook it for a minute to get rid of the raw flour taste. Then, slowly, while whisking like your life depends on it, pour in the chicken broth. Keep whisking until it’s smooth and starts to thicken. Let it simmer for a few minutes. Taste and season. Done!