Herb-Seasoned Roast Turkey with Savory Gravy

Follow our step-by-step guide on how to make Herb-Seasoned Roast Turkey with Savory Gravy.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (165°C).

2. Step 2

   In a small bowl, blend kosher salt, black pepper, and poultry seasoning to create a flavorful rub.

3. Step 3

   Tuck the turkey wings snugly beneath the bird and generously season the cavity with about a tablespoon of your seasoning mix, saving the rest for later use.

4. Step 4

   In a large bowl, combine chopped onions, celery, and carrots, then stuff approximately 1/2 cup of this vibrant vegetable medley along with fresh sage and rosemary sprigs into the turkey cavity.

5. Step 5

   Secure the turkey legs with kitchen twine for a neat presentation.

6. Step 6

   Gently loosen the skin over the turkey breast using your fingers or a small spatula, then slide in about 2 tablespoons of softened butter, spreading it evenly for a rich flavor.

7. Step 7

   Rub the remaining 6 tablespoons of butter all over the exterior of the turkey, and sprinkle with the reserved poultry seasoning for an aromatic finish.

8. Step 8

   Spread the leftover vegetable mixture in a large roasting pan, placing the turkey on top, and add about 1/2 inch of water to the pan.

9. Step 9

   Cover the turkey breast with aluminum foil to keep it moist during roasting.

10. Step 10

    Roast the turkey in your preheated oven for approximately 3 1/2 hours, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (75°C).

11. Step 11

    In the last hour of cooking, remove the foil and baste the turkey with the pan juices for a golden, crispy skin.

12. Step 12

    While the turkey is roasting, prepare a savory stock by simmering the neck and giblets in a medium saucepan with water and a bay leaf for 2 hours.

13. Step 13

    Strain the stock, discarding the neck and giblets, and set aside at least 4 cups of this flavorful liquid.

14. Step 14

    Once the turkey is perfectly roasted, carefully pour the pan juices into a shallow bowl, skimming off the fat while reserving about 2 tablespoons.

15. Step 15

    Cover the turkey with a double layer of aluminum foil and allow it to rest for 10 to 15 minutes, letting the juices redistribute for maximum flavor.

16. Step 16

    To create a luscious gravy, heat the reserved turkey fat and 2 tablespoons of butter in a large skillet over medium heat.

17. Step 17

    Add the onions from the roasting pan and sauté until they are beautifully browned, about 5 minutes.

18. Step 18

    Stir in flour and cook for an additional 5 minutes to create a roux.

19. Step 19

    Gradually whisk in the stock and reserved pan juices until the mixture is smooth, skimming off any foam that forms.

20. Step 20

    Add a splash of balsamic vinegar and let the gravy simmer, whisking constantly, until it thickens to your desired consistency, about 10 minutes.

21. Step 21

    Finally, stir in fresh sage and season with salt and black pepper to taste.

22. Step 22

    Your turkey and gravy are now ready to impress at the dinner table, bringing warmth and joy to your gathering.

23. Step 23

    Enjoy every delicious bite!.