Herb Butter-Roasted Turkey and Gravy

Herb Butter-Roasted Turkey and Gravy

3 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

We recommend using a frozen Butterball turkey-they are injected with a salt solution that helps them stay moist-but kosher or brined "natural" turkeys also work well. Any chicken bouillon will work here, but Better Than Bouillon, a concentrated paste, is our favorite.


1 12 to 14-lb frozen Butterball turkey
8 tablespoons unsalted butter; (1 stick) softened
2 tablespoons dried herbs de Province
4 cloves garlic; minced
1 tablespoon lemon zest; grated
1 1/2 teaspoons chicken bouillon; (Better Than Boullion)
1 teaspoon pepper
2 Onions; chopped
1 carrot; peeled and chopped
1 celery rib; chopped
4 cups low-sodium chicken broth
1 cup white wine
--Herb Gravy--
4 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 tablespoons fresh parsley; finely chopped
1 teaspoon fresh thyme leaves; minced
1/2 teaspoon fresh rosemary; minced
1 Salt and pepper
--Inside Turkey --
1 Orange
1 Lemon
1 Onion
6 sprigs Rosemary
6 sprigs Oregano
6 sprigs Sage

Original recipe makes 12 Servings



1. For the turkey: Adjust oven rack to lowest position and heat oven to 325 degrees. Pat turkey dry inside and out with paper towels. Using fork, beat butter, herbs, garlic, zest, bouillon, and pepper until combined.

2. Spoon half of butter mixture under skin of turkey. Rub remaining butter mixture over outside of turkey and inside of cavity. Stuff cavity with orange, lemon and onion, 2 sprigs each of rosemary, oregano and sage.

3. Scatter vegetables and giblets in bottom of large roasting pan, along with the remaining 4 sprigs of rosemary, sage and oregano, then add broth and wine. Tuck wings behind back and arrange turkey on V-rack set inside roasting pan. Roast until internal temperature of breast registers 165 degrees and thigh registers 170 to 175 degrees, 2 1/2 to 3 hours. Transfer turkey to cutting board and let rest 30 minutes.

4. For the gravy: Carefully strain contents of pan into large measuring cup. Let liquid settle so that fat separates, then skim (if necessary, add enough water to measure 4 cups). Melt butter in saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes. Gradually whisk in strained juices. Bring to boil, then reduce heat to low and simmer until slightly thickened, about 5 minutes. Off heat, stir in herbs and season with salt and pepper. Carve turkey and serve with herb gravy.


From Cooks Country

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Calories Per Serving: 741 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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mastermassir 1m ago

zm 5m ago

From Cooks Country [I posted this recipe.]
isabellak 6y ago

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