Herb Butter Turkey with Pan Gravy Recipe

Ingredients

Turkey

• 16 to 20 pounds whole turkey
• 1 cup packed parsley leaves (plus extra for inside)
• 15 to 20 sprigs thyme (plus extra for inside)
• 0.5 cup unsalted butter (softened)
• 1 yellow onion (halved)
• 1 medium carrot (cut in half)
• 1 celery rib (cut in half)
• 1 head garlic (halved)
• 1 lemon (quartered)
• salt and pepper to taste

Cooking Supplies

• plastic wrap
• aluminum foil
• cooking spray
• roasting pan with rack

Pan Liquid

• 1.5 to 2 quarts turkey stock
• 1 cup apple cider
• giblets (optional)

Gravy

• 2 cups pan drippings (strained, fat skimmed)
• 2 cups low sodium turkey stock
• 3 tablespoons all-purpose flour

Instructions

Preparation

1. Night before prep: Remove the turkey from packaging, pat dry all over, and season generously with salt. Wrap with plastic wrap, place in a roasting pan, and refrigerate overnight.
2. Remove turkey from fridge 2 hours before cooking and let sit at room temperature. Unwrap and pat dry completely.
3. Prep foil: Take a piece of aluminum foil large enough to cover the breast and wings. Mold it to fit over the breast with shiny side up. Remove, spray the non-shiny side with cooking spray, and set aside.

Making the Herb Butter

1. Remove thyme leaves from the sprigs and cut the stems off the parsley.
2. Pulse parsley and thyme in a food processor until chopped.
3. Add softened butter and blend on low until combined.

Cooking the Turkey

1. Preheat oven to 450°F and transfer rack to the lowest setting.
2. Season turkey with salt and pepper all over.
3. Carefully separate the skin from the breast of the turkey without breaking it. Rub about 2 tablespoons of herb butter under the skin on both sides of the breast.
4. Rub remaining herb butter into the breast skin and on top of the legs and wings.
5. Stuff the cavity with celery, carrots, parsley and thyme sprigs, half the garlic, half the onion, and two lemon quarters. Tie the leg bones together.
6. Add remaining onion, garlic, lemon, and reserved organ meat and neck to the bottom of the roasting pan. Pour apple cider and turkey stock into the pan.
7. Place turkey on rack in roasting pan, breast side up. Cook for 40 minutes at 450°F.
8. Reduce heat to 350°F and place the greased foil over the breast. Cook for 11 minutes per pound (approximately 2 to 4 hours depending on size).
9. Turkey is done when the thickest part of the breast reads 161°F and the thigh reads 181°F.

Resting

1. Transfer turkey to a cutting board and cover completely with foil.
2. Let rest for 20 to 30 minutes before carving. This allows time for the meat to reabsorb juices and gives you time to finish side dishes and prepare gravy.

Making the Pan Gravy

1. Strain 2 cups of pan drippings into a saucepan.
2. Skim the fat from the gravy using a turkey baster or by laying bread slices on top of the drippings for about 10 seconds, flipping and repeating until the bread begins to soak up the drippings.
3. Remove about ½ cup drippings to a bowl. Whisk in the flour until it makes a clump-free paste.
4. Slowly add more drippings or stock until it becomes a smooth slurry.
5. Add the slurry to the saucepan and whisk in 2 cups turkey or chicken stock.
6. Bring to a slow boil over medium-high heat, whisking occasionally until thickened and bubbling.
7. Transfer to a serving dish and serve immediately.

Notes

• The night-before salting step is optional but helps create a more tender turkey with crispier skin.
• The amount of pan liquid needed varies depending on turkey size—smaller turkeys need 1 to 1½ quarts, larger turkeys need 2 quarts.
• For skimming fat, you can also use a fat separator pitcher if available.