Roasted Herb-Butter Turkey with Pan Gravy

Name: Roasted Herb-Butter Turkey with Pan Gravy
Cook time: 165 min
Yield: 8 servings
Cuisine: american
Ingredients: 170 g unsalted butter softened; 8 g fresh sage finely chopped; 4 g fresh thyme leaves stripped from stems and chopped; 4 g fresh rosemary finely chopped; 12 g garlic finely grated; 2 g lemon zest finely grated; 4 g black pepper ground; 12 g kosher salt divided; 150 g yellow onion quartered; 100 g celery cut into 5 cm pieces; 100 g carrot cut into 5 cm pieces; 3629 g whole turkey thawed if frozen, giblets removed, patted dry; 15 ml olive oil; 500 ml water for pan drippings and gravy, plus a little as needed; 6 g kosher salt divided; 30 g all-purpose flour; 250 ml low-sodium chicken stock; 120 ml dry white wine optional, for deglazing; 250 ml water for pan drippings and gravy, plus a little as needed; 8 g fresh parsley chopped, for garnish

An American Thanksgiving main built around a whole roasted turkey coated with herb butter, then basted and finished until the skin is deeply golden. The pan drippings are turned into a straightforward gravy to serve alongside the carved turkey.

By Julienne

Roasted Herb-Butter Turkey with Pan Gravy

Cook time: 165 minutes

Servings: 8

Ingredients

170 g unsalted butter softened
8 g fresh sage finely chopped
4 g fresh thyme leaves stripped from stems and chopped
4 g fresh rosemary finely chopped
12 g garlic finely grated
2 g lemon zest finely grated
4 g black pepper ground
12 g kosher salt divided
150 g yellow onion quartered
100 g celery cut into 5 cm pieces
100 g carrot cut into 5 cm pieces
3629 g whole turkey thawed if frozen, giblets removed, patted dry
15 ml olive oil
500 ml water for pan drippings and gravy, plus a little as needed
6 g kosher salt divided
30 g all-purpose flour
250 ml low-sodium chicken stock
120 ml dry white wine optional, for deglazing
250 ml water for pan drippings and gravy, plus a little as needed
8 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Set a roasting rack in a roasting pan and add the onion, celery, and carrot underneath the rack. Stir together the butter, sage, thyme, rosemary, garlic, lemon zest, black pepper, and 12 g of the salt. Loosen the skin over the turkey breast and thighs, then spread most of the herb butter under the skin and rub the rest all over the outside. Tie the legs if desired. The turkey is evenly coated and the oven is fully preheated.
Place the turkey on the rack, drizzle the olive oil over the skin, and roast for 30 minutes at 220°C to start browning. Reduce the oven to 175°C, add 500 ml of the water to the pan, and continue roasting for about 2 hours 15 minutes more, adding the remaining 6 g salt to the pan liquid only if needed for seasoning the drippings. If the pan looks dry, add the remaining water in small splashes as needed. The skin is deep golden and the breast is approaching doneness.
Roast until the thickest part of the breast reaches 74°C and the thigh reaches 80°C on an instant-read thermometer. Transfer the turkey to a carving board and rest it for 20 to 30 minutes; tent loosely with foil. Keep the pan drippings in the roasting pan for the gravy. The turkey registers the target temperatures and rests before carving.
For the gravy, pour the pan drippings into a heatproof measuring cup and skim off excess fat, leaving about 45 ml fat in the pan or cup. Set the roasting pan over medium heat or pour the drippings into a saucepan. Whisk in the flour and cook for 1 minute, then whisk in the chicken stock and white wine, if using, plus enough of the remaining water to reach a smooth gravy consistency. Simmer 3 to 5 minutes, whisking, until lightly thickened. Taste and adjust with a little more salt if needed. The gravy coats a spoon and tastes balanced and savory.
Carve the turkey and serve with the gravy. Garnish with the parsley if using. The turkey is carved and served hot with glossy gravy.