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Chef John's Roast Turkey and Gravy
Chef John's Roast Turkey and Gravy
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Prep Time:
60 minutes
Cook Time:
230 minutes
Total Time:
300 minutes
Try Chef John's juicy roasted turkey with flavorful herb butter and savory gravy.
Ingredients:
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon poultry seasoning
  • 1 (12 pound) whole turkey, neck and giblets reserved
  • 2 onions, coarsely chopped
  • 3 ribs celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 0.5 bunch fresh sage
  • 3 sprigs fresh rosemary
  • 8 tablespoons butter, softened
  • 6 cups water
  • 1 bay leaf
  • 1 tablespoon butter
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon balsamic vinegar
  • 1 tablespoon chopped fresh sage
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Combine the kosher salt, black pepper, and poultry seasoning in a small bowl. Gently tuck the turkey wings under the bird and generously season the cavity with approximately 1 tablespoon of the poultry seasoning mixture, setting aside the rest for later use.
  • Combine onions, celery, and carrots in a large bowl. Fill the turkey cavity with approximately 1/2 cup of the vegetable mixture, sage, and rosemary sprigs. Secure the turkey legs with kitchen string. Loosen the skin over the turkey breast with fingers or a small spatula. Insert about 2 tablespoons of butter under the skin, spreading it evenly. Rub the remaining 6 tablespoons of butter all over the turkey. Sprinkle the remaining poultry seasoning mix over the turkey.
  • Spread the vegetable mixture in a large roasting pan. Put the turkey on top, then add enough water to reach halfway up the pan. Cover the turkey breast with aluminum foil.
  • Roast the turkey in a preheated oven for about 3 1/2 hours or until no longer pink near the bone and the juices run clear. Ensure the temperature in the thickest part of the thigh, near the bone, reads 165 degrees F (75 degrees C using an instant-read thermometer. Uncover and baste with pan juices for the last hour of cooking.
  • While the turkey is roasting, prepare the stock by placing the neck and giblets in a saucepan with water and a bay leaf. Simmer over medium heat for 2 hours, then strain the stock, ensuring you have at least 4 cups. Discard the neck and giblets, and set the stock aside.
  • Take the turkey out of the oven. Gently transfer around 3 cups of pan juices to a shallow bowl. Remove about 2 tablespoons of turkey fat from the pan juices and keep it aside. Cover the turkey with a double layer of aluminum foil and let it rest in a warm spot for 10 to 15 minutes before slicing.
  • After letting the turkey rest, prepare the gravy by warming up 2 tablespoons of the reserved turkey fat and butter in a large skillet over medium heat. Move the onions from the roasting pan into the skillet and cook until they become golden brown for about 5 minutes. Add flour and continue stirring and cooking for an additional 5 minutes. Slowly whisk in 4 cups of stock and the juices from the pan until the mixture is smooth, skimming off any foam. Add balsamic vinegar and simmer, whisking constantly, until the gravy thickens, approximately 10 minutes. Finally, stir in sage and season with salt and black pepper.

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