Roasted Turkey with Gravy and Vegetables
This Roasted Turkey with Gravy and Vegetables is a showstopping meal that works any time of year, not just Thanksgiving. A whole bird or turkey breast gets rubbed inside and out with a fragrant herb butter made from thyme, rosemary, and sage, then slow-roasted until the skin is deeply golden and the meat is incredibly juicy. Aromatic lemon, garlic, onion, and celery fill the cavity while vegetables roast in the pan alongside the turkey, soaking up every drop of flavor. The rich, silky pan gravy is made entirely from the drippings — no packet needed. This is the kind of roast dinner that feels like a celebration from the very first bite.
Equipment
- Roasting pan with rack A rack lifts the turkey for even air circulation and browning
- Instant-read meat thermometer Essential for checking internal temperature safely
- Basting brush For applying herb butter to the skin
- Large cutting board For resting and carving the turkey
- Carving knife Sharp knife or carving set for clean slices
- Medium saucepan For finishing the gravy on the stovetop
- Whisk For making smooth, lump-free gravy
- Aluminum foil For tenting the turkey while it rests
- Turkey baster For basting the turkey with pan juices every 45-60 minutes
- Fat separator For skimming fat from drippings before making gravy (optional)
- Fine-mesh sieve For straining gravy to a silky smooth consistency (optional)
- Small mixing bowl For mixing the herb butter
- Kitchen twine For trussing the turkey legs (optional)
Ingredients
For the Turkey
- 1 whole turkey or turkey breast 10-12 lbs whole turkey (4.5-5.5 kg), or 4-6 lb (1.8-2.7 kg) bone-in turkey breast; fully thawed
- 4 tbsp unsalted butter about 60g; softened to room temperature
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried sage or 1 tbsp fresh sage, finely chopped
- 1 large onion quartered; about 200g
- 2 carrots roughly chopped; about 150g
- 2 celery stalks roughly chopped; about 100g
- 1 head of garlic halved crosswise through the equator
- 1 lemon quartered
- 2 cups chicken or turkey broth about 480ml; low-sodium preferred
- 2 tbsp olive oil for rubbing over the outside of the bird
- salt and black pepper to taste; use kosher salt for best results
For the Gravy
- turkey drippings from the pan about 2-3 tbsp fat plus all fond from the roasting pan
- 3 cups turkey or chicken broth about 720ml; add more as needed to reach desired consistency
- 3 tbsp all-purpose flour about 24g; used to thicken the gravy into a roux
- salt and black pepper to taste for seasoning the finished gravy
Instructions
- If using frozen turkey, thaw completely in the refrigerator (24 hours per 4-5 lbs). Remove giblets and neck from the cavity, then pat the turkey completely dry inside and out with paper towels. Let it sit at room temperature for 45-60 minutes before roasting.
- Preheat oven to 325°F (165°C). Place the roasting rack in the pan and pour 2 cups of broth into the bottom of the pan to prevent the drippings from scorching.
- In a small bowl, mix the softened butter with dried thyme, rosemary, sage, salt, and pepper until a uniform herb paste forms.
- Gently loosen the skin from the breast meat and spread half the herb butter directly onto the meat underneath the skin. Rub the remaining butter all over the outside of the turkey, then drizzle and rub with olive oil and season with salt and pepper.
- Loosely stuff the cavity with the quartered lemon, halved garlic head, and any remaining quartered onion pieces. Tuck remaining carrots, celery, and onion around the turkey in the pan.
- Tie the legs together with kitchen twine and tuck the wingtips under the body to promote even cooking and a neater presentation.
- Roast a whole 10-12 lb turkey for 2.5 to 3 hours (13-15 min per lb), or a 4-6 lb turkey breast for 1.5 to 2 hours (20 min per lb) at 325°F. Baste with pan juices every 45-60 minutes, and tent with foil if the skin browns too quickly.
- Insert an instant-read thermometer into the thickest part of the thigh away from the bone — the turkey is done when it reads 165°F (74°C). Check the breast as well to confirm.
- Transfer the turkey to a cutting board, tent loosely with foil, and rest for 20-30 minutes before carving. This allows the juices to redistribute for moist, flavorful meat.
- Set the roasting pan over medium heat and whisk 3 tbsp flour into the drippings (with excess fat skimmed off) for 1-2 minutes. Slowly pour in 3 cups of broth while whisking constantly, then cook for 5-8 minutes until thickened. Season with salt and pepper.
- Remove cavity aromatics and discard. Carve the turkey by removing the legs, separating the drumsticks from the thighs, and slicing the breast meat along the breastbone. Arrange on a platter with roasted vegetables and serve with gravy on the side.
Notes
- Dry the turkey well: Patting the turkey completely dry with paper towels before buttering is the most important step for achieving crispy, golden-brown skin.
- Bring to room temperature: Always let the turkey sit out for 45-60 minutes before it goes into the oven so it cooks evenly throughout.
- Under-skin butter is key: Spreading herb butter directly onto the breast meat (under the skin) is what keeps the white meat moist and flavorful even when fully cooked.
- Use a thermometer, not a timer: Oven temperatures and turkey sizes vary — always confirm doneness with an instant-read thermometer at 165°F in the thickest part of the thigh.
- Brining is optional but helpful: A dry brine (rubbing the turkey with salt and refrigerating uncovered overnight) or wet brine adds extra juiciness and depth. Skip if short on time — this recipe still produces great results without it.
- Lump-free gravy tip: Pour the broth into the roux in a slow, steady stream while whisking constantly to prevent lumps. If lumps form anyway, strain the gravy through a fine-mesh sieve.
- Vegetable swap: Swap or add parsnips, sweet potatoes, or fennel bulb in the roasting pan alongside the carrots and celery for a different flavor profile.
- Storage: Leftover turkey keeps in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. Store gravy separately in a sealed container for up to 3 days in the fridge.
- Reheating: Place sliced turkey in a covered baking dish with a splash of broth and reheat at 325°F for 20-30 minutes to keep the meat from drying out.
- Turkey breast option: A 4-6 lb bone-in turkey breast works perfectly with this same recipe — ideal for smaller gatherings or weeknight dinners, with a shorter cook time of about 1.5 to 2 hours.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 5gProtein: 42gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 130mgSodium: 420mgPotassium: 390mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 8mgCalcium: 4mgIron: 12mg
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