This roast turkey with herb butter and gravy is sure to be the centerpiece of a Thanksgiving feast! Enjoy the meal and the company of your loved ones.
Ingredients:
**For the Turkey:**
- 1 whole turkey (about 12-15 pounds)
- Salt and pepper, to taste
- 1 large onion, quartered
- 1 large carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 orange, quartered
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1 cup chicken or turkey broth
**For the Herb Butter:**
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
**For the Gravy:**
- 1/4 cup all-purpose flour
- 4 cups turkey or chicken broth
- Salt and pepper, to taste
Instructions:
1. **Preheat the Oven:**
Preheat your oven to 325°F (163°C).
2. **Prepare the Turkey:**
- Remove the giblets and neck from the turkey cavity.
- Rinse the turkey inside and out under cold water and pat it dry with paper towels.
- Season the inside of the turkey with salt and pepper.
3. **Make the Herb Butter:**
- In a bowl, mix together softened butter, chopped sage, rosemary, thyme, minced garlic, salt, and pepper.
- Set aside.
4. **Prepare the Turkey for Roasting:**
- Gently lift the turkey skin and rub the herb butter underneath, covering as much of the meat as possible.
- Place the quartered onion, chopped carrot, chopped celery, orange quarters, rosemary, and thyme inside the turkey cavity.
5. **Truss the Turkey:**
- Tie the turkey legs together with kitchen twine to help it cook evenly.
6. **Roast the Turkey:**
- Place the turkey on a rack in a roasting pan.
- Pour the chicken or turkey broth into the bottom of the pan.
- Roast the turkey in the preheated oven, basting every 30 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
7. **Make the Gravy:**
- In a saucepan, melt 1/4 cup of the herb butter over medium heat.
- Stir in the flour to create a roux.
- Gradually whisk in the turkey or chicken broth until the gravy thickens.
- Season with salt and pepper to taste.
8. **Serve:**
- Once the turkey is done, let it rest for about 20 minutes before carving.
- Serve the carved turkey with the delicious herb butter gravy.
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