Golden skin, fragrant herbs, and a generous brushing of butter make this a classic centerpiece for the Thanksgiving table. A simple preparation lets the familiar flavors of rosemary, sage, and thyme shine.

INGREDIENTS

1 whole turkey, 12–14 pounds, fully thawed
½ cup unsalted butter, softened
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 tablespoon fresh thyme leaves
3 garlic cloves, finely minced
Zest of 1 lemon
2 teaspoons fine salt, reduced or omitted for a brined or salt-injected turkey
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups low-sodium turkey or chicken stock, plus more as needed

DIRECTIONS

Preheat the oven to 325°F. Position a rack in the lower third of the oven. Set a roasting rack inside a large roasting pan.

Remove the neck and giblets from the turkey’s cavities. Pat the turkey dry with paper towels; do not rinse it. Place breast-side up on the roasting rack. Cook stuffing separately.

In a small bowl, combine the softened butter, rosemary, sage, thyme, garlic, lemon zest, salt, and pepper.

Gently loosen the skin over the breast without tearing it. Spread about half the herb butter beneath the skin and the remainder over the outside. Brush lightly with olive oil and tuck the wing tips underneath.

Pour the stock into the bottom of the pan. Roast uncovered, allowing approximately 3–3¾ hours. Begin checking the temperature around 2½ hours. Add more stock if the pan begins to dry out, and loosely cover the breast with foil if it browns too quickly.

The turkey is ready when a food thermometer reads at least 165°F in the thickest part of the breast and the innermost parts of the thigh and wing, without touching bone. Check several places; cooking time alone does not determine doneness.

Transfer carefully to a carving board and loosely tent with foil. Rest for 30 minutes before carving. Reserve the pan drippings for gravy.

HOSTING TIP

Mix the herb butter up to two days ahead and refrigerate. Soften before using. If your turkey is frozen, allow approximately 24 hours of refrigerator thawing for every 4–5 pounds, with a little extra time built into your holiday schedule.

Smooth, savory gravy brings the whole Thanksgiving plate together. This simple version uses the turkey’s pan drippings for rich flavor, with a little stock to make every spoonful worth passing around.

INGREDIENTS

¼ cup reserved turkey fat or unsalted butter
¼ cup all-purpose flour
Reserved turkey pan juices, strained and fat removed
Enough low-sodium turkey or chicken stock to make 3 cups total liquid when combined with the pan juices
Freshly ground black pepper, to taste
Salt, only as needed
½ teaspoon finely chopped fresh thyme, optional

DIRECTIONS

Pour the turkey drippings through a fine-mesh strainer into a heatproof measuring jug or fat separator. Let the fat rise to the top. Reserve ¼ cup fat for the gravy, then separate the remaining fat from the juices.

Measure the defatted juices and add enough stock to make 3 cups total liquid. If the juices taste very salty, use a smaller amount and replace the rest with unsalted stock.

Heat the reserved fat or butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2–3 minutes, whisking constantly, until lightly golden.

Slowly whisk in the measured juices and stock, adding a little at a time at first to keep the mixture smooth.

Bring to a gentle boil, then reduce the heat and simmer for 8–12 minutes, whisking frequently, until thickened.

Add pepper and the optional thyme. Taste before adding salt. Thin with a splash of stock if needed, or simmer a little longer for thicker gravy.

Transfer to a warmed gravy boat and serve hot.

HOSTING TIP

Make the gravy while the turkey rests. If pan drippings are unavailable, use unsalted butter and a flavorful turkey or chicken stock instead.