Roast Turkey with Herb Butter and Pan Gravy
In short: A 5 kg turkey rubbed with sage and thyme butter, roasted until the skin is deep gold, with moist meat and a simple pan gravy made from the drippings. It takes about 3 h 20 min in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 2 h 50 min
- Resting
- 12 h
- Total
- 3 h 20 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 420 kcal
Roast turkey is the center of the American Thanksgiving table and of many Christmas dinners too. This recipe uses a 5 kg (11 lb) bird, a herb butter pushed under the skin and a dry salt rub the night before, which seasons the meat deeply and dries the skin for crisping. A hot start browns the skin, then a lower oven cooks the meat gently. Rest it well and make gravy from the drippings.
Instructions
- The day before, pat the turkey dry. Rub the salt and pepper over the skin and inside the cavity, set the bird on a rack in a tray and refrigerate it uncovered for 12 to 24 hours.
- Heat the oven to 220°C (425°F). Mash the butter with the sage, thyme, rosemary, garlic and lemon zest.
- Loosen the skin over the breast with your fingers and push half of the herb butter under it. Rub the rest over the outside of the bird.
- Put the lemon halves and thyme sprigs in the cavity, tuck the wing tips under and tie the legs together. Spread the onions, carrots and celery in a roasting pan, set the turkey on a rack above them, breast up, and pour in 250 ml (1 cup) stock.
- Roast for 30 minutes, then lower the oven to 165°C (325°F). Roast 2 to 2 1/2 hours more, basting every 45 minutes, until the breast reads 74°C (165°F) and the thickest part of the thigh 80°C (175°F). Tent with foil if the skin darkens too much.
- Move the turkey to a board, cover loosely with foil and rest for 30 minutes before carving.
- Strain the pan juices into a pot and skim off the fat. Add 500 ml (2 cups) stock, bring to a simmer, whisk in the cornstarch mixture and simmer 2 to 3 minutes until glossy. Season to taste.
- Carve the turkey and serve it hot with the gravy.
Tips
- Allow roughly 12 to 15 minutes per 500 g (1 lb) after the first 30 minutes, but trust a thermometer over the clock, since ovens and birds vary.
- Frozen turkey needs about 24 hours in the fridge for every 2 kg (4 to 5 lb). A bird that is still partly frozen cooks unevenly, so start thawing early.
Questions and answers
How long does a turkey take to thaw?
Allow 24 hours in the refrigerator for every 2 kg (4 to 5 lb). A 5 kg (11 lb) bird needs about 2 1/2 days, so start well ahead.
Should I stuff the turkey?
Cooking the stuffing in a separate dish is safer and gives crisper edges. A stuffed bird must reach 74°C (165°F) in the middle of the stuffing, which often overcooks the breast.
How do I keep roast turkey from drying out?
Dry-brine it with salt the day before, roast it breast up, take it out when the breast reaches 74°C (165°F), and rest it for 30 minutes before carving.
How long does it take to make Roast Turkey with Herb Butter and Pan Gravy?
About 3 h 20 min in total: 30 min of preparation and 2 h 50 min of cooking.
How many calories are in Roast Turkey with Herb Butter and Pan Gravy?
About 420 kcal per serving, with 52 g of protein, 4 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 4 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
