When the holiday season rolls around, few dishes bring the festive spirit and a mouthwatering aroma to your home quite like a Herb Roasted Christmas Turkey with Gravy Recipe. Perfect for Christmas Day or any special family gathering, this recipe yields a golden, juicy turkey infused with fragrant herbs and topped with a rich, velvety gravy. I find it’s the centerpiece that instantly makes the table feel warm and inviting, inviting everyone to linger over seconds (and thirds!).
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Why You’ll Love This
This Herb Roasted Christmas Turkey with Gravy Recipe strikes the perfect balance between traditional flavors and a straightforward process that anyone can follow. The medley of fresh rosemary, thyme, and sage transforms simple butter into an irresistible herb butter that locks moisture in and builds deep flavor all around and beneath the skin.
- Reliable Texture, Great Flavor: You'll get tender, juicy meat every time thanks to careful seasoning and proper roasting temperatures.
- Crisp–Golden Finish: Frequent basting ensures the skin turns beautifully golden brown and crispy without drying out the bird.
- Pantry-Friendly Ingredients: Most of these are staples you might already have, so there's no need to hunt down exotic spices.
- Weeknight Easy, Weekend Worthy: Though it’s perfect for Christmas day, this recipe is simple enough for any memorable roast throughout the year.
Ingredient Snapshot
I always recommend choosing the freshest herbs you can find—fresh rosemary, thyme, and sage make a huge difference in aroma and taste compared to dried. For the turkey itself, pick a bird that fits your guest list comfortably but avoid going too big if it’s just a few people; a 12–14 pound turkey cooks beautifully and stays juicy.
- Whole turkey (12–14 lbs): Choose a fresh or fully thawed bird for even cooking and better texture.
- Unsalted butter: Softened for easy mixing and butter control over saltiness.
- Fresh rosemary, thyme, sage: Use fresh herbs for vibrant flavor and fragrance that dried simply can’t match.
- Garlic: Minced, it adds that gentle pungency that complements herbs perfectly.
- Lemon and onion: Stuffed inside the cavity, they add moisture and subtle citrus and sweetness.
- Chicken or turkey stock: Essential for making a smooth, flavorful gravy from the drippings.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Herb Roasted Christmas Turkey with Gravy Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 325°F (165°C). While it warms, remove the giblets and neck from inside the turkey; give it a quick rinse with cold water, then pat it completely dry with paper towels. This is important because dry skin helps ensure it crisps up nicely during roasting.
Mix your softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, salt, and pepper in a small bowl until fully combined. Carefully slide your fingers beneath the turkey skin without tearing it—this can take a bit of patience but trust me, it’s worth it! Rub roughly half the herb butter under the skin so the meat soaks up all those flavors, then spread the remaining butter evenly over the skin. Stuff the cavity with halved lemon and quartered onion for added moisture and subtle aromatic notes.
Step 2 — Sear, Toast, or Mix
Place your turkey breast-side up on a rack inside a sturdy roasting pan. Tuck the wingtips underneath the bird to prevent burning and help it cook evenly. This positioning is key for maintaining structural integrity and getting a consistently golden finish all over.
Pop it into the oven and plan to roast for about 3 to 3.5 hours. Every 30 minutes, grab a basting brush and spoon the pan juices over the skin. This step is a game-changer for developing that crisp, beautifully caramelized exterior without drying out the turkey meat.
Step 3 — Finish for Best Texture
Keep an eye on your turkey’s internal temperature—aim for 165°F (74°C) in the thickest part of the breast and around 175°F (79°C) in the thigh. Once done, carefully remove the turkey from the oven and tent it loosely with aluminum foil. Let the bird rest for at least 20 to 30 minutes. Resting locks in the juices and makes carving a breeze, so don’t skip it!
Meanwhile, pour the turkey drippings from the roasting pan into a saucepan. Off the heat, whisk in all-purpose flour to create a roux, then gently heat it over medium until it bubbles. Gradually pour in chicken stock, whisking constantly to avoid lumps and build a silky smooth gravy. If you like it richer, at this stage stir in some heavy cream and season with salt and pepper to taste. Pour your glorious gravy into a serving boat, and you’re ready to sit down and enjoy.
Smart Little Tips
Having made this Herb Roasted Christmas Turkey with Gravy Recipe many times, I’ve learned a few tricks that make all the difference. The right resting time, basting frequency, and temperature checks will give you a moist bird with crispy skin.
- Doneness Cue: Use a reliable probe thermometer to check both breast and thigh temps for perfect juiciness.
- Temperature Trick: If your skin starts browning too fast, loosely tent the turkey with foil but keep basting to lock in moisture.
- Make-Ahead Move: You can prepare the herb butter a day in advance and store it in the fridge for deeper mingled flavors.
- Avoid This Pitfall: Don’t skip drying the skin thoroughly before seasoning—you’ll miss out on that signature crisp texture.
Serving Ideas
Finishing Touches
I love finishing this Herb Roasted Christmas Turkey with Gravy Recipe by brushing a tiny bit more butter over the skin just before serving—it adds a subtle sheen and extra richness. Freshly chopped parsley sprinkled on top adds color and a fresh snap to each slice. Don’t forget a generous ladle of the silky gravy alongside each serving; it really ties everything together.
Pair It With
Classic sides are always a hit here—think creamy mashed potatoes, roasted root vegetables, and cranberry sauce to cut through the richness. A crisp green salad or garlicky sautéed green beans add welcome brightness and texture contrasts on the plate.
Easy Plating Upgrades
For a festive look, carve the turkey and arrange slices on a large platter bedded with fresh herb sprigs and thin lemon slices. A scattering of roasted chestnuts or pomegranate seeds adds wow-factor without much extra effort.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover turkey in airtight containers or wrap tightly with foil or plastic wrap. It keeps well in the fridge for up to 4 days. Turkey meat may firm slightly but remains flavorful when reheated with care.
Freezing Tips
This Herb Roasted Christmas Turkey with Gravy Recipe freezes nicely. Slice the meat before freezing for easy thawing, and wrap it well in freezer-safe bags or containers. Thaw in the fridge overnight before reheating to retain the best texture.
Reheating Herb Roasted Christmas Turkey with Gravy Recipe Without Drying Out
The best way to reheat leftover turkey without drying it out is low and slow. Wrap slices in foil with a splash of turkey or chicken stock and warm in a 300°F oven until heated through—about 15-20 minutes. Alternatively, microwave covered with a damp paper towel on medium power works for quick reheats, just watch carefully to avoid overcooking. For gravy, gently warm on the stovetop adding a touch of stock if needed to loosen.
Frequently Asked Questions
Yes! You can prep the herb butter and even rub the turkey a day before roasting. Keep the turkey covered in the fridge overnight to allow the flavors to meld and make the roasting day easier.
Use an instant-read meat thermometer. The breast should hit 165°F (74°C) and the thigh about 175°F (79°C). This guarantees safe cooking and juicy meat.
Fresh herbs provide a more vibrant flavor and aroma, but in a pinch, you can substitute with dried herbs at about one-third the quantity. Just keep in mind dried herbs won’t have the same brightness.
No worries! The gravy will still be delicious and smooth without it. The cream simply adds extra richness but you can omit it or use a splash of milk or broth instead.
Final Thoughts
Your Herb Roasted Christmas Turkey with Gravy Recipe is more than just a meal—it’s a way to bring family together with a comforting, classic centerpiece that’s full of flavor but never fussy. Taking the time to season carefully, baste regularly, and respect resting times really pays off, making every holiday gathering a little more magical. I hope you enjoy making it as much as I do every year!
PrintPrint Recipe
Herb Roasted Christmas Turkey with Gravy Recipe
A classic Herb Roasted Christmas Turkey with savory herb butter, roasted to juicy perfection, topped with a rich homemade gravy. Perfect for festive holiday dinners.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Turkey and Herb Butter
- 1 whole turkey (12–14 lbs), thawed
- ½ cup unsalted butter, softened
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1 lemon, halved
- 1 onion, quartered
Gravy
- Turkey drippings from the roasting pan
- ¼ cup all-purpose flour
- 2 cups chicken stock (or turkey stock)
- ½ cup heavy cream (optional, for added richness)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for roasting the turkey.
- Prepare Turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water and pat dry thoroughly with paper towels.
- Make Herb Butter: In a small bowl, combine softened butter, olive oil, rosemary, thyme, sage, minced garlic, salt, and pepper until well mixed.
- Apply Herb Butter: Gently loosen the skin of the turkey by sliding your fingers underneath. Rub half of the herb butter beneath the skin and the rest evenly over the skin. Stuff the cavity with lemon halves and onion quarters.
- Position Turkey: Place the turkey on a rack inside the roasting pan. Tuck the wings under the bird to prevent burning during roasting.
- Roast: Roast the turkey in the preheated oven for 3 to 3.5 hours, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
- Baste: Every 30 minutes, baste the turkey with its own juices using a basting brush to achieve a golden, crispy skin.
- Rest: Remove the turkey from the oven and loosely cover with aluminum foil. Let it rest for 20-30 minutes to allow juices to redistribute.
- Make Gravy: Pour the turkey drippings into a saucepan. Whisk in the flour and cook over medium heat until bubbly. Gradually add the chicken or turkey stock while whisking constantly until smooth. Stir in heavy cream if using, and season with salt and pepper to taste.
- Serve: Carve the turkey and serve with the rich herb gravy on the side.
Notes
- Allowing the turkey to rest after roasting helps keep it juicy and tender.
- Basting every 30 minutes enhances flavor and browning but avoid opening the oven too often to maintain temperature.
- Use a meat thermometer to ensure the turkey is cooked safely and perfectly.
- Herbs can be adjusted to taste or replaced with dried herbs if fresh are unavailable.
- For a richer gravy, don't skip the heavy cream, but it can be omitted for a lighter option.
- Make sure to pat the turkey dry before applying herb butter to help the skin crisp better.
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