Herb Roasted Turkey with Classic Pan Gravy #Moist #TurkeyRecipes #Gravy

4.8 ★★★★★ | Get ready to enjoy the juiciest and most delicious Thanksgiving turkey of your life! Pair with Classic Pan Gravy for the perfect finish! #Moist #TurkeyRecipes #Gravy

4.8 ★★★★★ | Get ready to enjoy the juiciest and most delicious Thanksgiving turkey of your life! Pair with Classic Pan Gravy for the perfect finish! #Moist #TurkeyRecipes #Gravy



Herb Roasted Turkey with Classic Pan Gravy #Moist #TurkeyRecipes #Gravy , .


4.8 ★★★★★ | Get ready to enjoy the juiciest and most delicious Thanksgiving turkey of your life! Pair with Classic Pan Gravy for the perfect finish! #Moist #TurkeyRecipes #Gravy

Total Time: 260 Minutes, Servings: 16 Servings



Ingredients :
  • 1 12-16 lb Whole Turkey
  • 1 Lemon Quartered
  • 1 White Onion Quartered
  • 5 Cloves Garlic 3 Minced and 2 peeled and whole
  • 1 Tbsp Dried Thyme plus 2 sprigs of fresh thyme
  • 1/2 Tbsp Dried Crushed Rosemary plus 2 sprigs of fresh rosemary
  • 1 Tsp Dried Sage plus 1 sprig of fresh sage
  • 1 Tsp Pepper
  • 1 Cup Salted Butter softened
  • Classic Pan Gravy :
  • 1/4 Cup Turkey Pan Drippings
  • 1/4 Cup All Purpose Flour
  • 1-2 Cup Turkey or Chicken Stock
  • Ground Black Pepper To Taste
  • Salt To Taste



Instructions :
  • Remove turkey from refrigerator and let come to room temperature for about an hour. Preheat oven to 400 degrees. After an hour remove turkey from packaging then remove the neck and gizzard bag from the turkey cavity (discard or save for stock). Pat the turkey dry with paper towels on both the inside and outside. Set Aside.
  • Combine softened butter, dried thyme, dried rosemary, dried sage, minced garlic, salt and pepper in a small bowl. Mash and stir until well combined and set aside.
  • Quarter onion and lemon and set aside. With cooking twine, tie together a couple sprigs of fresh rosemary, fresh thyme, and fresh sage, set aside. Lightly crush the two remaining whole and peeled garlic cloves with the side of a knife. Set Aside
  • Using your hand, gently push back the turkey skin on the breast. Try not to puncture the skin, just separate the skin from the breast meat. Coat under the skin, all over the turkey above the skin and inside the cavity with herb butter until all is used. Stuff the remaining ingredients inside the cavity and tie the legs together with cooking twine.
  • Place turkey BREAST DOWN on the roasting rack inside a deep roasting pan. Place on the center rack of the oven and cook for 45 minutes.
  • Lower oven temperature to 325 degrees. Remove turkey from pan and flip it using oven mitts*. The breasts should be up now. Rotate the pan and return turkey to the center rack of the oven and cook for 2-3 hours or until internal temperature reaches 155-160 degrees. Cover the top of the turkey with foil if the top is getting too browned.
  • Once turkey is cooked through, remove from pan and let rest on a large cutting board for 30 minutes before slicing. Reserve pan drippings for gravy.



Copyright: Food Recipes Ataaz

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