Thanksgiving is just around the corner, and nothing is more classic than a turkey roast on the table. A perfectly roasted turkey with the right blend of herbs can make Thanksgiving even more memorable.

This recipe of herb-roasted turkey with pan gravy is sure to impress your dinner guests.

Ingredients

1 whole turkey, 12-14 lbs
1/2 cup unsalted butter, at room temperature
4 garlic cloves, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1 large onion, quartered
1 large carrot, peeled and diced
1 large celery stalk, diced
1 cup chicken stock, plus more if needed
1/4 cup all-purpose flour
1 cup white wine
Salt and pepper, to taste

Instructions

Take out the turkey from the refrigerator and let it sit at room temperature for at least an hour before roasting.
Preheat the oven to 350°F.
In a small bowl, mix together the softened butter, garlic, sage, rosemary, thyme, salt, and black pepper. Stir well to combine.
Remove giblets and neck from the turkey and set aside. Rinse the turkey inside and out and pat dry with paper towels. Be sure to remove all the excess moisture.
Loosen the skin over the breast of the turkey gently using your fingers. Carefully spread half of the herb butter under the skin. Make sure to reach over as much area as you can. Use the other half of the herb butter to coat the entire turkey on the outside with a thin, even layer.
Stuff the turkey with the quartered onion, diced carrot, celery, and the reserved turkey giblets and neck.
Place the turkey on a rack in a roasting pan with the breast side up. Tuck the wings behind the turkey and tie the legs together with kitchen twine to keep them in place. This will help with even cooking and presentation.
Pour the chicken stock into the bottom of the pan and place it in the oven.
Roast the turkey for about 3 to 3 and a half hours, or until the internal temperature of the thickest part of the turkey reads 165°F. To check the temperature, use an instant-read meat thermometer inserted into the thickest part of the bird, not touching the bone.
Once done, transfer the turkey to a carving board and cover loosely with foil. Allow it to rest for at least 20 to 30 minutes before carving.
Meanwhile, place the roasting pan over medium-high heat on the stovetop. Scrape all the browned bits on the bottom of the pan and mix with any leftover juices from the turkey. Discard the neck and giblets and strain the pan drippings through a fine mesh sieve. Reserve the veggies for the gravy if preferred.
Sprinkle flour over the drippings and whisk together well. Cook for about 1 to 2 minutes to combine, or until it has thickened and turned a light brown color.
Gradually whisk in the white wine and cook for another minute or two until slightly reduced.
Gradually add the chicken stock, and continue stirring until the gravy thickens to your desired consistency. Add salt and pepper to taste, and serve in a gravy boat or bowl.

Conclusion

A juicy, succulent, and herb-roasted turkey is all you need to make Thanksgiving memorable. This recipe with pan gravy is the perfect choice to celebrate gratitude. Spice it up with your favorite herbs and vegetables to suit your taste.

Garnish the turkey with some colorful herbs, and you’re ready to feast with your family and friends.