Easy Roast Turkey & Gravy (Foolproof Recipe)
A juicy roast turkey with lemon, orange, garlic, and herbed butter, served with homemade gravy made from the flavorful pan juices. A beautiful centerpiece for your Thanksgiving table!
Ingredients
- 1 (10–12-pound) turkey, patted dry
- 2 onions, peeled and quartered
- 3 carrots, peeled and washed
- 3 celery ribs, washed and dried
- 6–8 garlic cloves
- Salt and freshly ground black pepper
- 1 tablespoon dried crushed oregano, for seasoning the exterior
- 2 cups low-sodium chicken broth
Herbed Butter:
- 6 ounces salted butter, melted
- 1 teaspoon salt
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 tablespoon dried crushed oregano
- Zest of 1 lemon
- Juice of 1 lemon
- Juice of 1 orange
Turkey Cavity:
- 1 teaspoon salt
- 1 teaspoon cumin powder
- ½ teaspoon crushed red pepper flakes
- 1 head garlic or 12 garlic cloves
- Small bunch fresh oregano or thyme
- Small bunch fresh sage
Gravy:
- 4 tablespoons unsalted butter
- ¼–⅓ cup all-purpose flour
- 1 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 2–3 tablespoons fresh lemon juice
- Pan juices
- 2–3 cups chicken stock, or enough to equal 4 cups liquid including the pan juices
Instructions
Prepare the Turkey:
Preheat the oven to 325°F (160°C).
Remove the neck and giblets from the turkey cavity. Pat the turkey dry inside and out with paper towels. Do not rinse the turkey.
Use your fingers or a spoon to carefully separate the skin from the breast, creating a pocket for the herbed butter.
Place the onions, carrots, celery, and 6–8 garlic cloves in the bottom of a large roasting pan. Season lightly with salt and pepper, then pour the chicken broth over the vegetables.
Place the turkey on top of the vegetables.
Season the Turkey:
Season the cavity with the salt, cumin, and crushed red pepper flakes. Fill it with the garlic, fresh oregano or thyme, and sage.
Combine all of the herbed butter ingredients in a bowl and whisk well.
Rub the herbed butter all over the turkey, especially underneath the breast skin. Season the exterior generously with salt, some black pepper, and the tablespoon of dried crushed oregano listed for the exterior.
Cross the legs and tie them together with butcher’s twine. Tuck the wings underneath the turkey.
Roast the Turkey:
Loosely tent the turkey with parchment paper, then cover the parchment with aluminum foil. Roast covered for 2½ hours.
Remove the foil and parchment. Continue roasting uncovered for another 1½–2 hours, or until the turkey reaches an internal temperature of 165°F. Check the thickest part of the breast and the innermost thigh and wing, keeping the thermometer away from the bone.
During the uncovered portion of roasting, baste with the pan juices every 20 minutes.
Raise the oven temperature to 350°F (180°C) for the final 45 minutes of roasting to help the skin become golden and crisp. Use the internal temperature to determine when the turkey is ready.
Transfer the turkey to a cutting board and let it rest for at least 30 minutes before carving.
Make the Gravy:
Pour the pan juices through a strainer. Reserve the roasted vegetables to serve alongside the turkey or freeze for another use.
Pour the strained juices into a gravy separator and remove the fat. Alternatively, place them in a bowl in the refrigerator or freezer until the fat rises to the surface and can be removed.
Combine the defatted pan juices with enough chicken stock to make 4 cups of liquid.
Melt the butter in a large saucepan over medium heat. Add the flour, whisking constantly, and cook for 3–4 minutes.
Gradually whisk in the combined pan juices and stock until smooth. Season with salt and pepper and bring to a boil.
Reduce the heat to medium-low and simmer until thickened.
Stir in the lemon juice, then taste and adjust the salt and pepper.
Transfer to a gravy boat and serve alongside the carved turkey.
Notes
Roasting times are a guide. Use a meat thermometer to check for an internal temperature of 165°F.
Baste every 20 minutes during the uncovered portion of roasting.
Let the turkey rest for at least 30 minutes before carving to help retain its juices.
The recipe uses 2 tablespoons of dried oregano altogether: 1 tablespoon in the herbed butter and 1 tablespoon for the exterior.
For the gravy, the pan juices and added chicken stock should measure 4 cups altogether. Add the lemon juice after the gravy has thickened.
The roasted vegetables can be served alongside the turkey or frozen for another use.
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This is the first Thanksgiving since my mother passed that I am going to cook my first turkey for my family. I thank you sooo much for taking the time to help me accomplish my goal. I believe by doing this it will help me with the grieving process. I am the youngest son that grew up cooking with his Mom. Thanks again!!
I’m so sorry for your loss. I hope this meal helps you keep that connection with your mom. Happy Thanksgiving!
I’ve watched your video 3 times now, made my grocery list, and prayed to the Thanksgiving fairy for a successful feast!
Thank you for sharing your recipe!
Happy Thanksgiving!!!
Can I use Vegetable stock instead of chicken stock? Thank you
Chicken stock is best but, Vegetable stock will do as long as you add the neck and giblets to the pan 🙂 happy Thanksgiving!
So… Question from a noob:
1. In the video it says the thermometer should be inserted and the bird uncovered after 2 hours but in the text it says 2.5. which is accurate?
2. Do you baste every 20 mins only in the time it is uncovered or do you uncover it, baste it and re-cover it every 20 mins even at the start?
Thanks!
Hi!
Welcome and sorry about the confusion.
You may add the thermometer after 2 hours and baste every 20 minutes after that while the turkey is roasting uncovered 🙂 Hope this helps!! Happy Holidays! -Dimitra
Hi Dimitra, I cannot find your link to how to carve a turkey. Could you please give it to me, please?
Hi Maria,
Here’s the video link on the best way to carve a turkey:
https://youtu.be/PI-y-9lZr6o
Happy Holidays!!
FX
Hi made this last year and it was the best turkey my family has ever had. I’m a son and have taken over the turkey and gravy making roll from my elderly mom so that she doesn’t have so much to do. I do remember that the garlic was a little strong. I loved it, but I was worried that others might not feel that it tasted “traditional” for the turkey to be so garlicky. I just found this receipt again in preparation for this year’s turkey and I might reduce the amount of garlic in the herb butter. (Or maybe I won’t.) 🙂
Hi. I’m trying this recipe today for a Friendsgiving that I’m hosting tonight. I have all of the ingredients but made a mistake. My turkey is 18 lbs not 10-12 lbs. Other than the amount of ingredients, how should I adjust this recipe??? Please help!
Thank you!
Hi! The general rule for roasting turkey is that it usually takes 15-20 minutes per pound. But, keep in mind that ovens vary so, I highly recommend using an oven-safe thermometer to monitor it. As soon as the internal temperature reaches 165°F take it out of the oven as to prevent over cooking. Hope this helps and Happy Thanksgiving!
This is the best recipe ever. For
My husband to say it’s better than his moms’ lol is a lot and he’s a picky eater. Love love it. Thank you!!!
Wow!! What a huge compliment. SO glad that you liked it 🙂
Merry Christmas to you and your loved ones.
I made your roast Turkey what a hit! I love your website and have made many of your recipes. My parents are from northern Greece and I like trying different recipes from all regions. I will be making your almond vasilopita again this year. Thank you Dimitra and
Happy New Year 2024
Merry Christmas and Happy New Year to you as well! I’m so glad to hear that the roast turkey was a hit and that you’ve been enjoying the recipes on my website. It’s wonderful to know that you’re exploring the different regional flavors of Greece—there’s always something new to discover! I’m honored that you’ll be making the almond vasilopita again this year, and I hope it brings even more joy to your celebrations. Wishing you and your loved ones a fantastic 2024 filled with health, happiness, and delicious food! Thank you for your kind words!