Roast Turkey with Pan Gravy

Ingredients

• •14 lb (6.4 kg) whole turkey, fresh or thawed
• •½ cup (115 g) unsalted butter, softened
• •4 cloves garlic, minced
• •2 tbsp fresh thyme leaves
• •1 tbsp fresh rosemary, chopped
• •1 tbsp fresh sage, chopped
• •2 tbsp kosher salt
• •1 tsp black pepper
• •1 large yellow onion, quartered
• •3 celery stalks, cut into chunks
• •2 carrots, cut into chunks
• •1 garlic head, halved crosswise
• •4 cups (1 L) chicken broth
• •¼ cup (30 g) all-purpose flour
• •½ cup (125 ml) dry white wine

Directions

1. 1Remove turkey from refrigerator 1 hour before roasting; pat completely dry with paper towels inside and out.
2. 2Preheat oven to 425 °F (220 °C); mix butter with garlic, thyme, rosemary, sage, salt, and pepper to form a compound butter.
3. 3Loosen skin over breast and thighs with your fingers; rub half the compound butter directly onto the meat, then rub the remainder all over the outside of the bird.
4. 4Stuff the cavity loosely with onion, celery, carrots, and halved garlic head; tie legs together with kitchen twine and tuck wing tips under the body.
5. 5Place turkey breast-side up on a rack in a large roasting pan; pour 2 cups broth into the bottom of the pan.
6. 6Roast at 425 °F for 30 minutes until skin starts to brown, then reduce heat to 325 °F (165 °C) and continue roasting, basting with pan drippings every 45 minutes.
7. 7Roast until a thermometer inserted in the thickest part of the thigh reads 165 °F (74 °C), about 2 h 45 min to 3 h more; tent loosely with foil if skin browns too quickly.
8. 8Transfer turkey to a cutting board, tent with foil, and rest at least 30 minutes before carving.
9. 9Pour pan drippings into a fat separator; place roasting pan over two burners on medium heat, add wine, and scrape up all browned bits.
10. 10Whisk flour into ¼ cup reserved fat in a saucepan over medium heat for 2 minutes, then whisk in defatted drippings plus remaining 2 cups broth.
11. 11Simmer gravy 5–8 minutes, whisking constantly, until thickened; season with salt and pepper, strain through a fine-mesh sieve, and serve alongside carved turkey.
12. 12Carve turkey by removing legs and thighs first, then slicing breast meat against the grain; arrange on a warm platter.

💡 Dry-brine the turkey uncovered in the fridge for 24–48 hours before roasting — just rub with salt and leave it unwrapped on a rack. This is the single biggest upgrade for crispy skin and seasoned meat. No roasting rack? Prop the bird on the bed of vegetables.

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