Serve a Succulent Roasted Turkey With Fresh Herbs and Gravy
There’s a reason the roasted turkey has been the centerpiece of Thanksgiving for generations. When done well, it’s an impressive feat that brings everyone to the table. This version harnesses the power of fresh herbs and aromatic citrus, apples, and vegetables to infuse the bird with deep, complex flavors that develop as it roasts, resulting in exceptional taste without requiring complicated techniques.
Herb-Roasted Turkey
Serves 12
Ingredients
1 10 to 12-pound turkey, thawed
¼ cup chopped fresh herbs, plus 16 whole herb sprigs (rosemary, sage, thyme, oregano)
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ½ cups of chopped aromatics like apple, carrot, lemon, onion, and orange (for stuffing the turkey)
3 cups water, plus more if needed
For the Giblet Stock and Pan Gravy
Giblets and neck from turkey
6 cups water
2 to 3 cups reduced-sodium chicken broth, divided
¼ cup all-purpose flour
¾ cup white wine or stock, for deglazing the roasting pan
Salt, to taste
Freshly ground black pepper
Directions
Position an oven rack in the lower third of the oven. Preheat oven to 475ºF. Remove the giblets and neck from the turkey cavities and set aside for making the gravy. Discard the liver. Pat the turkey dry with paper towels, then set it, breast side up, in a rack inside a large roasting pan.
Place the chopped fresh herbs, canola oil, salt, and black pepper in a small bowl; mix to combine. Using clean hands, rub the herb mixture over the entire turkey, including under the breast skin. Put the chopped aromatics and 8 of the whole herb sprigs inside the main turkey cavity. Tuck the wings back and under the turkey. Using a kitchen string, tie the legs together. Set the remaining 8 whole herb sprigs in the roasting pan around the turkey. Pour the 3 cups of water into the roasting pan.
Roast the turkey for 45 minutes. Note: The skin will be golden brown.
Remove the roasting pan from the oven. Tear a piece of foil large enough to double and cover only the turkey breast. Scrunch the foil to conform to the breast. Reduce the oven temperature to 350ºF. Put the roasting pan back into the oven and continue roasting the turkey for 1 ¼ to 1 ¾ hours. If you notice the water in the pan drying out, tilt the turkey so that the juices run out of the cavity into the pan and add another 1 cup of water to the roasting pan. When a thermometer inserted into the thickest part of a thigh (without touching bone) registers 165ºF, the turkey is ready. Note: Depending on how your oven heats, you may need to cook the turkey longer.
Prepare the giblet stock about an hour before the turkey finishes roasting. Put the giblets, neck, and 6 cups of water in a saucepan, and then set the saucepan over high heat. Bring the water to a boil. Reduce to a simmer and cook for 1 hour. If you notice any foam on the top of the water while the ingredients simmer, skim and discard the foam. Using a fine sieve, strain the stock; set aside. Discard solids.
When the turkey is ready, transfer it to a serving platter and cover with foil. While the turkey rests, make the pan gravy.
Pour any pan juices from the roasting pan into a large glass measuring cup (like an 8-cup glass measuring cup) and place it in the freezer for about 10 minutes. Using a spoon, skim the fat off the top and discard it. If any juices from the turkey have collected on the serving platter, pour them into the glass measuring cup. Add the reserved giblet stock to the measuring cup. If the liquid does not measure 5 cups, add enough chicken broth to make it total 5 cups.
Put flour and ½ cup of the chicken broth in a small bowl; whisk until smooth. Set aside.
Deglaze the roasting pan by setting it over two burners on medium-high heat. Add the white wine or stock; bring to a boil and cook for 3 minutes, scraping up the browned bits from the pan. Note: the liquid will reduce. Add the 5 cups of the combined pan juices, giblet stock, and chicken broth mixture to the roasting pan. Bring to a boil and cook for 12 minutes, whisking and scraping any remaining brown bits from the pan. The mixture will reduce to approximately 2 ¾ cups. Whisk the reserved flour and chicken broth mixture into the roasting pan. Boil for 3 minutes, whisking constantly. Season the gravy according to taste. Using a fine sieve, pour the gravy into a gravy dish.
Remove the string from the turkey and carve. Serve with gravy.
