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Best Herb Butter Roasted Turkey with Gravy Recipe

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This herb butter roasted turkey with gravy is the ultimate centerpiece for your holiday table. With impossibly crispy skin and juicy meat, it’s a show-stopping recipe that will have your guests asking for seconds.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, zested and juiced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium turkey or chicken broth
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons unsalted butter (for gravy)
  • Salt and pepper to taste

Instructions

  1. Remove the turkey from its packaging and take out the giblets and neck. Pat the turkey completely dry with paper towels. Let it sit at room temperature for about 30 minutes.
  2. In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, lemon zest, salt, and pepper. Mix until well combined.
  3. Using your hands, gently loosen the skin of the turkey from the breast and thighs. Slide about half of the herb butter under the skin, spreading it evenly over the breast and thigh meat. Rub the remaining butter all over the outside of the turkey.
  4. Squeeze the lemon juice over the turkey and season with a little extra salt and pepper. Place the lemon halves inside the cavity along with a few sprigs of fresh herbs if desired. Tie the legs together with kitchen twine and tuck the wing tips under the bird.
  5. Preheat your oven to 425°F (220°C).
  6. Place the turkey on a rack in a roasting pan. Roast at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C). Continue roasting, basting with the pan juices every 30 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 2.5 to 3 hours. If the skin is browning too quickly, tent it loosely with foil.
  7. Once the turkey is cooked, carefully transfer it to a cutting board. Let it rest for at least 20-30 minutes before carving.
  8. While the turkey rests, pour the pan drippings through a fine-mesh strainer into a fat separator or measuring cup. Let the fat rise to the top. In a large skillet, melt 2 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour and cook for 1-2 minutes, stirring constantly, until the roux is golden brown. Slowly whisk in the defatted pan drippings and the broth (and wine, if using). Bring to a simmer and cook, stirring occasionally, until the gravy thickens, about 5-7 minutes. Season wi…
  9. Carve the rested turkey and arrange on a platter. Pour some of the gravy over the top and serve the rest on the side.

Notes

For the best flavor, use fresh herbs whenever possible. If you don’t have sage, add more rosemary. The herb butter can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before using. For a dairy-free version, substitute the butter with high-quality vegan butter or olive oil. To make gluten-free gravy, use a gluten-free all-purpose flour blend or cornstarch (mix 2 tablespoons cornstarch with 1/4 cup cold broth to make a slurry).

Nutrition

Keywords: herb butter roasted turkey, turkey with gravy, roasted turkey, holiday turkey, Thanksgiving turkey, crispy skin turkey

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