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. Elevate your culinary journey with this mouthwatering oven-roasted turkey recipe that promises to be the star of your table, inviting you to savor every moment of its irresistible perfection.

Flavorful Butter Under the Skin: The technique of inserting seasoned butter under the turkey's skin not only helps to keep the meat moist and tender but also allows the flavors from the herbs and citrus to infuse deeply, resulting in a more flavorful and aromatic dish.

Versatile Gravy Ingredients: The gravy in this recipe incorporates the drippings from the roasted turkey along with a roux made from butter and flour. This simple yet versatile approach allows for a rich and customizable gravy that can be tailored to various taste preferences, making it the perfect accompaniment to the succulent roasted turkey.

FAQs

1. **How long should I roast the turkey per pound?**

Roast the turkey for about 15 minutes per pound at 325 degrees Fahrenheit until the internal temperature reaches 165 degrees Fahrenheit.

2. **Can I substitute the fresh herbs with dried ones?**

Yes, you can substitute fresh herbs with dried ones, but remember that the flavor intensity might differ, so adjust the quantities accordingly.

3. **What can I use if I don't have a wire rack for the roasting pan?**

If you don't have a wire rack, you can use a bed of vegetables like carrots, celery, and onions to elevate the turkey slightly.

4. **How do I know when the turkey is fully dried before seasoning?**

Pat the turkey thoroughly with paper towels until the skin is completely dry to the touch.

5. **Can I use a different type of stock for the gravy?**

Yes, you can use different types of stock, such as turkey stock or vegetable stock, depending on your preference.

6. **What can I use if I don't have a food processor for the marinade?**

You can finely chop the herbs and garlic by hand and mix them with the softened butter to create the marinade.

7. **Can I use margarine instead of butter for the recipe?**

While you can use margarine as a substitute for butter, keep in mind that it might alter the flavor and texture of the dish.

8. **How do I prevent the turkey skin from getting too dark during roasting?**

Cover the turkey with aluminum foil for the first part of the roasting process and remove it during the last hour to prevent excessive browning.

9. **Can I prepare the turkey a day in advance and reheat it?**

It's better to serve the turkey fresh, but you can prepare certain components in advance and assemble them just before serving to maintain the texture and flavor.

10. **How long can I store the leftover turkey in the fridge?**

Store leftover turkey in the fridge for up to 3-4 days in airtight containers or resealable bags. You can also freeze it for longer storage.

Make it!

Roast Turkey Recipe with Homemade Gravy

Ingredients:

1 13 to 13.5 Turkey

4 carrots

2 onions

4 celery stalks

2 sticks of softened butter

2 tbsp of kosher salt

Black pepper to taste

4 branches of rosemary, divided

4 branches of fresh saged, divided

2 sprigs of fresh thyme

1 whole head of garlic

1/4 cup of all-purpose flour

3 cups of chicken stock, divided

Extra virgin olive oil

2 lemons, zest, and juice

2 tbsp of butter

Directions:

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.

For the Gravy:

In a pot over medium heat, add 2 tbsp 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.

Add 2 cups of chicken stock into the pot.

Cook for about 20 minutes.

Reduce the heat to low and drain everything out of the pot.

Simmer the gravy on low heat until it thickens up.

Once the gravy is to your liking, please remove it from the heat and serve.

Enjoy your Roast Turkey Recipe with Homemade Gravy - Juicy Roast Turkey

Happy Thanksgiving