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
- 1/2 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
- 1/4 cup all-purpose flour
- 2 cups chicken stock (or turkey stock)
- 1/2 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.
