DOSNER | Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy
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Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy


Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy

12 servings (serving size: 6 ounces turkey and 1/4 cup gravy)


  • 1 (12-pound) fresh or frozen turkey,
  • 2 cups chopped onion (about 1 medium)
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 6 thyme sprigs, coarsely chopped
  • 6 sage sprigs, coarsely chopped
  • 6 marjoram sprigs, coarsely chopped
  • 6 parsley sprigs, coarsely chopped
  • 4 rosemary sprigs, coarsely chopped
  • 1 tablespoon canola oil
  • 2 cups water
  • 1 cup water (optional)
  • 3 cups Make-Ahead Gravy
  • 2 teaspoons chopped fresh sage


    1. Preheat oven to 325°.
    2. Remove and discard giblets and neck from turkey. Trim excess fat. Combine chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, chopped sage sprigs, marjoram, parsley, and rosemary in a small bowl. Stuff body cavity with onion mixture. Tie legs together with kitchen string. Lift wing tips up and over back; tuck under turkey. Brush turkey with canola oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Place turkey, breast side up, on a roasting rack in a roasting pan. Pour 2 cups water into pan.
    3. Bake at 325° for 1 1/2 hours; remove foil, and baste turkey with pan juices. Add 1 cup water to pan, if needed. Bake an additional hour or until a thermometer inserted in the meaty part of the thigh registers 165°, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving. Discard onion mixture and skin.
    4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
    5. Place the roasting pan over two burners on medium heat. Add the turkey drippings, the Make-Ahead Gravy, and 2 teaspoons chopped fresh sage, scraping the pan to loosen browned bits. Reduce heat, and cook until the gravy mixture is reduced to 3 cups, stirring occasionally (about 5 minutes).
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