Roast Turkey Recipe with Homemade Gravy Indulge in the tantalizing flavors of a perfectly roasted turkey, glistening with herb-infused butter and accompanied by a rich, savory gravy. Let the aroma of fresh rosemary, thyme, and sage fill your kitchen, teasing your taste buds with the promise of a delectable feast. With each succulent bite, experience the tender juiciness of the meat, complemented by the subtle zest of lemon and the warmth of roasted vegetables.
Did You Know?
Pro Tips
Storage & Meal Prep
What to Serve With
Frequently Asked Questions
Can I make this ahead of time?
Yes! Most components of this The Juiciest Turkey Recipe Ever! Prepare to be Amazed! can be prepared 1-2 days in advance. Assemble and finish just before serving for the best texture and flavor.
What's the best way to know when the meat is done?
Use a meat thermometer for accuracy. Internal temperatures should reach 165°F for poultry, 160°F for ground meat, and 145°F for whole cuts of beef or pork.
Watch How to Make This
The Juiciest Turkey Recipe Ever! Prepare to be Amazed!
Ingredients
Method
- Make sure your turkey has been completely defrosted and padded dried.
- Roughly chop the Mirepoix (carrots, onions and celery). No peeling needed, just washed.
- Add Mirepoix to the bottom of your roasting pan.
- In a food processor blend rosemary, sage, thyme, lemon zest, lemon juice, and garlic with a splash of olive oil, a pinch of salt, and black pepper.
- In a mixing bowl add the softened butter, the herbs blend, kosher salt, and black pepper, and mix well.
- Remove the giblets from the turkey and place them at the bottom of the roasting pan.
- With your fingers get under the turkey skin very gently, without breaking the skin. You may use a small spatula, do not use any sharp objects.
- Stuff seasoned butter under the skin. The rest of the butter mixture rub all around the bird.
- Season the cavity with a pinch of salt and black pepper.
- Inside the turkey cavity, add a couple of pieces of onions, carrots, and celery from the Mirepoix.
- Roast at 325° until the internal temperature reaches 165°. That's about 15 minutes per pound. Mine took about 3 hours.
- Let the turkey rest between 20 to 30 minutes before carving.
- In a pot over medium heat, add 2 tablespoon of butter.
- Once the butter melts, add the flour and let it cook off, for about a minute or two.
- Remove all vegetables and liquid from the bottom of the roasting pan and add to the pot.
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