Perfect Garlic Herb Butter Roast Turkey with Classic Gravy

There’s nothing quite like a beautifully roasted turkey to anchor a festive meal. This recipe delivers a golden, crispy-skinned bird infused with garlic herb butter, while the cavity is stuffed with aromatics for deep flavor. The accompanying classic gravy, made from pan drippings, is rich and velvety-the perfect finishing touch.

Whether you’re hosting Thanksgiving or a special Sunday dinner, this step-by-step guide ensures a stress-free experience. The key is patting the turkey dry for crispy skin and letting it rest before carving. Follow the simple instructions and you’ll have a showstopping centerpiece that everyone will love.

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Ingredients

1 unit 14-16lb Honeysuckle White TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 sprig ThymeView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SageView ingredient guideLike ingredientDislike ingredient

3 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Line a baking sheet with paper towels. Remove the turkey from its packaging and place on the sheet. Discard the giblets and neck. Pat the turkey very dry inside and out with paper towels. Let stand at room temperature for 1 hour.
2. Preheat oven to 425°F with racks in the middle and bottom positions. Halve and peel the shallots. Peel 4 garlic cloves. Halve the lemon. Season the turkey generously inside and out with salt and pepper. Stuff the cavity with the shallots, garlic cloves, lemon half and 2 sprigs of fresh thyme. Rub the garlic herb butter all over the outside of the turkey.
3. Place the turkey breast-side up in a large roasting pan, tucking the wing tips under the body. Roast on the middle rack until the internal temperature reaches 180°F in the thigh and 165°F in the breast, about 2 hours 15 minutes. If not done after 1 hour 45 minutes, tent with foil and roast 15-30 minutes more. Avoid opening the oven door frequently.
4. Let the turkey rest in the pan for 15 minutes, then transfer to a cutting board to rest another 15 minutes. Pour the pan drippings into a fat separator or measuring cup. Carve and serve with gravy.
5. While the turkey rests, peel and mince the remaining shallot and 1 clove garlic. Chop the remaining thyme and sage leaves to get ½ tsp each.
6. Let the reserved drippings cool and separate. Skim off and discard the fat. Add enough water to the drippings to make 3 cups total liquid.
7. Melt 3 tbsp butter in a large pan over medium-high heat. Add the minced shallot, garlic, thyme and sage; cook until fragrant, 1 minute. Whisk in the flour for 30 seconds. Slowly pour in the drippings mixture, demi-glace and stock concentrate. Whisk and bring to a boil, then reduce to a simmer. Cook until thickened, 8-10 minutes. Season with salt and pepper.

Recipe Tips

FAQ

How do I know when the turkey is fully cooked?

Use an instant-read thermometer: the thigh should reach 180°F and the breast 165°F.

Can I use fresh herbs instead of dried for the gravy?

Yes, use 1½ tsp each of fresh thyme and sage instead of dried.

What if I don't have a fat separator?

You can pour the drippings into a measuring cup and spoon off the fat that rises to the top.