Herb-Crusted Roast Turkey with Gravy

This is an inspired American Thanksgiving turkey with crisp skin, herb butter under and over the skin, and a pan gravy built from roasting drippings. The bird roasts over onion, carrot, and celery so the pan juices stay flavorful, and the gravy is finished with stock and lemon for a clean savory edge.

By Julienne

Cook time: 180 minutes

Servings: 8

Ingredients

• 3600 g whole turkey thawed if frozen, giblets removed
• 85 g unsalted butter softened, divided
• 28 g fine salt divided
• 6 g black pepper freshly ground, divided
• 8 g fresh thyme leaves chopped, divided
• 6 g fresh sage leaves chopped, divided
• 4 g fresh rosemary leaves chopped, divided
• 12 g garlic cloves minced, divided
• 150 g yellow onion roughly chopped
• 120 g carrot roughly chopped
• 100 g celery stalks roughly chopped
• 500 ml water for the roasting pan
• 24 g all-purpose flour for gravy
• 750 ml low-sodium chicken stock for gravy
• 15 ml lemon juice freshly squeezed
• 6 g flat-leaf parsley chopped, for garnish

Instructions

1. Heat the oven to 180 C. Set a roasting rack in a large roasting pan. Pat the turkey dry with paper towels and place it on the rack. In a bowl, mix 85 g of the butter with all of the salt, black pepper, thyme, sage, rosemary, and garlic. Loosen the skin over the breast and thighs and rub about two thirds of the herb butter under the skin; spread the rest over the outside of the bird. Tie the legs if needed. The turkey is evenly coated, seasoned, and ready for the oven.
2. Scatter the onion, carrot, and celery in the bottom of the roasting pan. Add the water. Roast the turkey for about 2 hours 15 minutes, basting once halfway through with pan juices. If the skin browns too quickly, tent loosely with foil after the first hour. Roast until the thickest part of the thigh reaches 74 C and the breast reaches 72 C. The skin is deep golden brown and the thermometer reads the target temperatures.
3. Transfer the turkey to a carving board and rest it for 20 minutes. Pour the pan juices into a measuring cup, then skim off excess fat if desired. Place the roasting pan over medium heat or transfer the drippings to a saucepan. Whisk in the flour and cook for 1 minute. Add the stock in a steady stream, whisking until smooth. Simmer for 4 to 6 minutes until lightly thickened, then finish with the lemon juice. Taste and adjust seasoning if needed with a small pinch of salt or pepper from the measured totals, if any remains after roasting. The gravy coats a spoon and tastes savory, balanced, and fully cooked.
4. Carve the turkey and serve with the gravy spooned over or alongside. Garnish with the parsley if using. The carved slices are moist and the gravy is glossy.