Xanthan Gum Free Herb-Roasted Thanksgiving Turkey with Gravy
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Learn more →Ingredients
10 servings
For the turkey
- 1 whole turkey (12–14 lb), thawed if frozen, giblets and neck removed
- 8 tbsp (1 stick) unsalted butter, softened
- 2 tbsp fresh thyme leaves, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh sage, finely chopped
- 4 garlic cloves, minced
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 medium yellow onions, quartered
- 3 medium carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 2 cups low-sodium chicken broth stock or turkey stock
- 2 tbsp olive oil
For the gravy
- reserved turkey neck and giblets
- 1 medium yellow onion, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium carrot, roughly chopped
- 4 cups low-sodium chicken broth stock or turkey stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- salt and pepper, to taste
Instructions
- 1
The day before roasting, pat the turkey completely dry inside and out with paper towels. In a small bowl, mash together the softened butter, chopped thyme, chopped rosemary, chopped sage, minced garlic, kosher salt, and black pepper until evenly combined. Working carefully, loosen the skin over the breast and thighs by sliding your fingers underneath, then spread about two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the turkey. Place the turkey uncovered on a rack set in a roasting pan and refrigerate for at least 8 hours or overnight.
- 2
While the turkey is in the refrigerator, make the turkey stock for the gravy. Place the reserved neck and giblets in a large saucepan with the roughly chopped onion, celery, and carrot. Add the 4 cups of chicken broth, thyme sprigs, and bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook, partially covered, for 1 hour 30 minutes, until the stock is deeply flavored and reduced to about 3 cups. Strain through a fine-mesh strainer, discard the solids, and refrigerate the stock until needed.
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