Roast Turkey and Gravy is a classic holiday centerpiece featuring juicy, herb-seasoned turkey with golden skin and rich homemade gravy made from the flavorful pan drippings. Butter, sage, rosemary, and aromatic vegetables give the bird plenty of traditional savory flavor.
This method also turns the turkey neck and giblets into homemade stock, giving the gravy extra depth without relying on packaged gravy mixes.
Why You’ll Love This Recipe
This recipe uses simple techniques to create an impressive turkey with plenty of flavor. Softened butter is spread both underneath and over the skin, helping the breast stay moist while encouraging a beautifully browned exterior.
Onions, carrots, celery, fresh sage, and rosemary provide classic holiday aromas as the turkey roasts. The vegetables and pan drippings are then put to work again in the gravy.
The result is a comforting turkey with homemade gravy that works beautifully for Thanksgiving, festive family dinners, or any occasion that calls for a traditional roast.
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon poultry seasoning
- 1 whole turkey, about 12 pounds, neck and giblets reserved
- 2 onions, coarsely chopped
- 3 celery ribs, coarsely chopped
- 2 carrots, coarsely chopped
- 1/2 bunch fresh sage
- 3 sprigs fresh rosemary
- 8 tablespoons unsalted or salted butter, softened
- Water, as needed for the roasting pan
Turkey Stock
- Reserved turkey neck and giblets
- 6 cups water
- 1 bay leaf
Gravy
- 2 tablespoons reserved turkey fat
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 4 cups prepared turkey stock
- Reserved turkey pan juices
- 1/4 teaspoon balsamic vinegar, optional
- 1 tablespoon fresh sage, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 325°F (165°C). Position an oven rack so the turkey will fit comfortably in the center.
- In a small bowl, combine the kosher salt, black pepper, and poultry seasoning.
- Pat the turkey thoroughly dry with paper towels. Tuck the wing tips underneath the bird.
- Season the turkey cavity with approximately 1 tablespoon of the seasoning mixture.
- Combine the chopped onions, celery, and carrots. Place about 1/2 cup of the vegetables inside the turkey cavity along with several fresh sage leaves and the rosemary sprigs.
- Tie the turkey legs loosely together with kitchen twine.
- Carefully loosen the skin over the breast using your fingers, taking care not to tear it. Spread approximately 2 tablespoons of softened butter underneath the skin.
- Rub the remaining softened butter over the outside of the turkey. Season evenly with the remaining poultry seasoning mixture.
- Spread the remaining onions, carrots, and celery across the bottom of a large roasting pan. Position the turkey over the vegetables.
- Pour enough water into the roasting pan to create approximately a 1/2-inch layer. Loosely shield the breast with aluminum foil.
- Transfer the Roast Turkey and Gravy centerpiece to the oven and roast for approximately 3–3 1/2 hours, adjusting as necessary according to the turkey’s size and your oven.
- During the final hour, remove the foil so the breast can brown. Spoon some pan juices over the turkey occasionally if desired.
- Check the turkey with an instant-read thermometer in the thickest areas, avoiding contact with bone. For food safety, the turkey should reach at least 165°F (74°C) in the breast, thigh, and wing area.
- While the turkey roasts, place the reserved neck and giblets in a saucepan with 6 cups water and the bay leaf.
- Bring to a gentle simmer and cook for approximately 2 hours. Strain the stock, discarding the solids, and reserve at least 4 cups for the gravy.
- When the turkey is fully cooked, transfer it carefully to a large carving board or platter.
- Loosely cover with foil and let it rest for at least 20–30 minutes before carving. A larger turkey benefits from this longer rest because the juices have time to redistribute.
- Carefully pour the liquid from the roasting pan into a heat-safe bowl or measuring jug. Allow the fat to rise, then skim and reserve about 2 tablespoons.
- To prepare the gravy, heat the reserved turkey fat with 1 tablespoon butter in a large skillet or saucepan over medium heat.
- Add some of the roasted onion from the pan and cook for approximately 5 minutes until deeply softened and browned.
- Sprinkle in the flour. Cook for 3–5 minutes, stirring continuously, until the flour loses its raw aroma and takes on a light golden color.
- Gradually whisk in about 4 cups of the homemade turkey stock, followed by the reserved pan juices.
- Bring the mixture to a gentle simmer and cook for approximately 8–10 minutes, whisking regularly, until the gravy reaches your preferred consistency.
- Stir in the optional balsamic vinegar and chopped fresh sage.
- Taste and season with salt and freshly ground black pepper as necessary.
- Carve the rested turkey and serve immediately with the warm homemade gravy.
Tips & Tricks
For the best juicy roast turkey, thaw the bird completely before cooking. A partially frozen center can lead to uneven cooking.
Pat the turkey skin very dry before adding the butter. Removing surface moisture helps encourage better browning.
Spreading butter underneath the breast skin puts flavor and fat directly against the meat rather than only coating the outside.
Don’t rely solely on roasting time to determine doneness. Turkey size, starting temperature, roasting pan, and individual ovens can all affect cooking time, so an instant-read thermometer is the most reliable guide.
Avoid letting the thermometer touch bone when checking the internal temperature.
If the skin becomes sufficiently browned before the meat is finished, loosely cover the darker areas with foil.
Don’t skip the resting period. Resting helps retain the juices when you begin carving your oven roasted turkey.
For smooth gravy, add the stock gradually while whisking continuously. If it becomes too thick, simply whisk in additional stock.
Details
Prep Time: 30 minutes
Cook Time: Approximately 3–3 1/2 hours
Rest Time: 20–30 minutes
Total Time: Approximately 4 hours 15 minutes
Yield: About 12–16 servings
Category: Main Course
Method: Oven Roasting
Cuisine: American
Difficulty: Intermediate
Dietary Notes: Halal-friendly when prepared with halal-certified turkey and halal-suitable seasonings and ingredients
Notes
A 12-pound turkey generally works well for a medium-to-large gathering, but always plan portions according to the number of guests and whether you want leftovers.
Fresh thyme can be added alongside the sage and rosemary for an even more aromatic herb butter turkey.
If you prefer not to use the neck and giblets, prepare the gravy with a good-quality halal chicken or turkey stock instead.
The balsamic vinegar is optional but provides subtle acidity that helps balance the richness of the gravy.
If your poultry seasoning contains added flavorings, check the ingredient label to ensure it’s suitable for your dietary requirements.
Serve with mashed potatoes, roasted vegetables, stuffing, cranberry sauce, green beans, or dinner rolls for a classic holiday meal.
Nutrition
Approximate nutrition per serving:
Calories: 430–500 kcal
Protein: 48–55g
Carbohydrates: 5–8g
Fat: 23–28g
Nutrition values are estimates and depend on portion size, whether the skin is eaten, and the amount of gravy served.
FAQ
How long does a 12-pound turkey take to roast?
At 325°F, a 12-pound unstuffed turkey will generally require around 3–3 1/2 hours, but cooking time is only an estimate. Always confirm doneness using a reliable food thermometer.
What temperature should roast turkey reach?
The turkey should reach a minimum internal temperature of 165°F (74°C). Check the thickest parts of the breast, thigh, and wing area without touching the bone.
How do I keep roast turkey from drying out?
Using butter beneath the skin, protecting the breast during part of the roasting time, monitoring the internal temperature, and resting the turkey before carving all help preserve moisture.
Can I make homemade turkey gravy without giblets?
Yes. Replace the homemade giblet stock with halal-friendly turkey or chicken stock. The pan drippings will still provide plenty of roasted turkey flavor.
How do I make turkey gravy from drippings?
Reserve some fat from the roasting pan and combine it with flour to create a roux. Gradually whisk in turkey stock and pan juices, then simmer until smooth and thickened.
Can I prepare Roast Turkey and Gravy ahead of time?
Several components can be prepared early. Chop the vegetables, mix the seasonings, and organize the herbs the day before. For the best presentation and texture, roast the turkey on the day you plan to serve it.
Storage
Refrigerate leftover turkey within 2 hours of serving. Remove the meat from the carcass and transfer it to shallow airtight containers.
Store cooked turkey in the refrigerator for up to 3–4 days. Keep the gravy in a separate airtight container for the same period.
Reheat sliced turkey gently with a splash of broth or gravy to help prevent it from drying out. Heat leftover gravy in a saucepan, whisking in a little stock or water if it has thickened considerably.
Cooked turkey can be frozen for up to 2–3 months for best quality. Portion it before freezing so you can thaw only what you need.
Gravy can also be frozen, although it may need vigorous whisking during reheating to restore a smooth consistency.
Similar Recipes
Roast Turkey and Gravy
Ingredients
- – 2 tablespoons kosher salt
- – 1 tablespoon ground black pepper
- – 1 tablespoon poultry seasoning
- – 1 whole turkey about 12 pounds, neck and giblets reserved
- – 2 onions coarsely chopped
- – 3 celery ribs coarsely chopped
- – 2 carrots coarsely chopped
- – 1/2 bunch fresh sage
- – 3 sprigs fresh rosemary
- – 8 tablespoons unsalted or salted butter softened
- – Water as needed for the roasting pan
Turkey Stock
- – Reserved turkey neck and giblets
- – 6 cups water
- – 1 bay leaf
Gravy
- – 2 tablespoons reserved turkey fat
- – 1 tablespoon butter
- – 1/4 cup all-purpose flour
- – 4 cups prepared turkey stock
- – Reserved turkey pan juices
- – 1/4 teaspoon balsamic vinegar optional
- – 1 tablespoon fresh sage finely chopped
- – Salt to taste
- – Freshly ground black pepper to taste
Instructions
- Preheat the oven to 325°F (165°C). Position an oven rack so the turkey will fit comfortably in the center.
- In a small bowl, combine the kosher salt, black pepper, and poultry seasoning.
- Pat the turkey thoroughly dry with paper towels. Tuck the wing tips underneath the bird.
- Season the turkey cavity with approximately 1 tablespoon of the seasoning mixture.
- Combine the chopped onions, celery, and carrots. Place about 1/2 cup of the vegetables inside the turkey cavity along with several fresh sage leaves and the rosemary sprigs.
- Tie the turkey legs loosely together with kitchen twine.
- Carefully loosen the skin over the breast using your fingers, taking care not to tear it. Spread approximately 2 tablespoons of softened butter underneath the skin.
- Rub the remaining softened butter over the outside of the turkey. Season evenly with the remaining poultry seasoning mixture.
- Spread the remaining onions, carrots, and celery across the bottom of a large roasting pan. Position the turkey over the vegetables.
- Pour enough water into the roasting pan to create approximately a 1/2-inch layer. Loosely shield the breast with aluminum foil.
- Transfer the Roast Turkey and Gravy centerpiece to the oven and roast for approximately 3–3 1/2 hours, adjusting as necessary according to the turkey’s size and your oven.
- During the final hour, remove the foil so the breast can brown. Spoon some pan juices over the turkey occasionally if desired.
- Check the turkey with an instant-read thermometer in the thickest areas, avoiding contact with bone. For food safety, the turkey should reach at least 165°F (74°C) in the breast, thigh, and wing area.
- While the turkey roasts, place the reserved neck and giblets in a saucepan with 6 cups water and the bay leaf.
- Bring to a gentle simmer and cook for approximately 2 hours. Strain the stock, discarding the solids, and reserve at least 4 cups for the gravy.
- When the turkey is fully cooked, transfer it carefully to a large carving board or platter.
- Loosely cover with foil and let it rest for at least 20–30 minutes before carving. A larger turkey benefits from this longer rest because the juices have time to redistribute.
- Carefully pour the liquid from the roasting pan into a heat-safe bowl or measuring jug. Allow the fat to rise, then skim and reserve about 2 tablespoons.
- To prepare the gravy, heat the reserved turkey fat with 1 tablespoon butter in a large skillet or saucepan over medium heat.
- Add some of the roasted onion from the pan and cook for approximately 5 minutes until deeply softened and browned.
- Sprinkle in the flour. Cook for 3–5 minutes, stirring continuously, until the flour loses its raw aroma and takes on a light golden color.
- Gradually whisk in about 4 cups of the homemade turkey stock, followed by the reserved pan juices.
- Bring the mixture to a gentle simmer and cook for approximately 8–10 minutes, whisking regularly, until the gravy reaches your preferred consistency.
- Stir in the optional balsamic vinegar and chopped fresh sage.
- Taste and season with salt and freshly ground black pepper as necessary.
- Carve the rested turkey and serve immediately with the warm homemade gravy.
Notes
Conclusion
Roast Turkey and Gravy brings together everything you want from a classic holiday centerpiece: tender meat, golden herb-buttered skin, aromatic vegetables, and rich gravy made from real turkey drippings.
With careful temperature monitoring and a generous resting period, this Thanksgiving turkey can come to the table juicy, beautifully browned, and ready to serve alongside all your favorite holiday sides.