Traditional Roast Turkey with Pan Gravy

This Traditional Roast Turkey with Pan Gravy is the perfect main dish for your holiday dinner!

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It’s so hard to believe that Thanksgiving weekend is less than a week away!  It feels like summer just ended, and now we’re preparing for Thanksgiving.  My goodness, time flies by so fast.

I look forward to Thanksgiving every year, as we gather together with our family.  I have always loved the tradition of Thanksgiving, and it makes me happy to carry on the tradition with my own family.  Now that my kids are older, they really appreciate the meaning of this holiday, and Thanksgiving dinner especially, has become really important to them.  I hope they remember that when they are looking after their own families one day…and they better invite me. 😉

Every year we do tend to create the same menu for Thanksgiving, which I am sharing at the bottom of this post, with links to all the recipes.  But that’s what makes it so great.  There is nothing more delicious than a traditional Thanksgiving dinner with turkey and all the trimmings.  Turkey, stuffing, cranberry sauce, bread, squash, pie…oh my.  Stretchy pants required.

Traditional Roast Turkey with Pan Gravy

My favourite turkey is a simple and classic roast turkey with parsley, sage, rosemary and thyme.  Did you sing that last part?  I did.  I have to when those herbs are paired together…I can’t even help it.  But really, they are the best herbs with roast turkey, especially when they’re mixed into a whipped butter.

Traditional Roast Turkey with Herb Butter

I mix the herbs up into 3/4 cup of butter and smother my turkey with it before I put it in the oven.  And the results are a delicious golden turkey, with the most amazing pan drippings.  Gravy made with butter and turkey pan drippings is THE BEST.

Traditional Roast Turkey with Pan Gravy

But seriously, look how nice the turkey comes out…all golden and scrumptious.  I have never had more golden turkeys than I do when I smother them with butter.  We can’t wait to dig in.

Traditional Roast Turkey with Pan Gravy

Nothing left to do but carve it up. I like our turkey carved in a more non-traditional way.  Years ago I watched a Jamie Oliver Christmas special, and the way he carved his turkey blew my mind.  Instead of slicing and carving the turkey, he kind of just chops right into it, and I LOVE it.  We remove the wings and drumsticks, then the turkey breast.  Then we cut the turkey breast into chunks instead of slices.  I don’t even know what it is that I like about doing it this way, but I just do.  Actually, I feel like it keeps the meat more moist and delicious.

Traditional Roast Turkey with Pan Gravy

And it looks kind of nice too…rustic almost.  Yum.

Traditional Roast Turkey with Pan Gravy

So if you’re looking for a delicious and moist roast turkey recipe, this is it.  Don’t be afraid to roast turkey, it’s easy and the results are so worth it!  I hope you enjoy this recipe.

Now let’s set the table, gather with our loved ones this Thanksgiving, hug each other and and be grateful for all that we have in these uncertain times.  Much love, and Happy Thanksgiving to you.  xo

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Traditional Roast Turkey with Pan Gravy

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 people
Author Jo-Anna Rooney

Ingredients

  • 1 - 12 to 14 lb turkey thawed

Herb Butter:

  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme
  • 3/4 cup butter
  • salt & fresh ground pepper

Pan Gravy:

  • pan drippings
  • 1/4 - 1/3 cup flour
  • salt if necessary
  • pepper
  • extra chicken broth if there aren't enough pan drippings

Instructions

  1. Preheat your oven to 500 degrees.

Prepare your turkey:

  1. Prepare your turkey. Remove the neck and giblets, rinse, pat dry and place in a roasting pan.
  2. Make sure the skin from the neck of the turkey fully covers the back portion of the turkey, and that the legs and wings are tucked in.

Making the herb butter:

  1. Using a mixer, whip the 3/4 cup butter.
  2. Add the fresh chopped parsley, sage, rosemary, thyme, and salt & pepper. Mix well.

Get ready to roast:

  1. Warm up the butter/herb mix, just slightly. I put it in the microwave for 8 seconds...it's just enough to soften the butter mix so you can rub it on the turkey.
  2. Rub the turkey with the butter and herb mix, making sure to butter all of the turkey (the breast, wings and legs).
  3. Place the turkey into the oven and immediately TURN DOWN the heat to 350 degrees.
  4. Roast for 35 - 40 minutes per 2 lbs, so a turkey of this size will need to roast for approximately 3 to 3 1/2 hours.
  5. The turkey is done when the thigh meat reaches an internal temperature of 165 - 170 degrees F.
  6. When the turkey is done, remove it from the oven, and place it on a large plate (keep the pan drippings!), then cover it in tin foil and let rest about 15 - 30 minutes, and make your gravy.

Making the pan gravy:

  1. Take the pan drippings and pour them into a saucepan or large skillet. You should have about about 2 cups of drippings. If you don't, you can use extra chicken broth.

  2. Keep the stovetop heat at medium.
  3. Whisk in about 1/4 cup of flour while the gravy boils. Whisk until smooth.
  4. If the gravy separates, add more chicken broth and flour and whisk until smooth.
  5. Tip: If you would like your gravy nice and smooth, you can use a hand blender.
  6. Taste the gravy then salt and pepper to your taste preference.

More Thanksgiving Menu Ideas:

5 Tips for Thanksgiving Prep and Planning!

  1. For extra-crispy skin:  Unwrap your turkey the day before you are planning to cook it and leave it in the fridge overnight. The extra drying time will add the perfect crispness to your turkey.
  2. Keep it simple:  Shave hours off of your prep time by going to your market salad bar to stock up on sides and salads.
  3. Use your slow cooker for side dishes!  Keep your oven free for the main dish. Use a slow cooker to prepare a side dish like mashed potatoes or sweet potato casserole, and keep it warm so it’s ready to serve.
  4. Invest in a good meat thermometer.  Make sure you use a good quality meat thermometer to ensure you cook your turkey to the perfect doneness without overcooking.
  5. Consider cooking your turkey in parts:  Separate your turkey into the breasts, thighs and drums for a quicker, foolproof way to get the meat cooked perfectly.

Don’t be afraid to make a roasted turkey!  The Canadian Turkey website has a tonne of great information on Whole Bird How To’s like how to choose the right size of turkey to servehow to prepare and serve a turkeyhow to safely thaw a turkey, information on cooking times and temperatures, and even how to carve a turkey.  It’s easy.  I promise.

For more information on cooking turkey in your every day, visit the Canadian Turkey Facebook page, TwitterPinterestInstagram and YouTube channel.

Happy Thanksgiving to you.  xo

Disclosure:  I partnered with Canadian Turkey to bring you a delicious roasted turkey recipe just in time for the holidays!  I was compensated for my time, but the recipe, all thoughts and opinions are my own as always!  We really love turkey.

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1 Comment

  • Reply Kyla October 5, 2017 at 11:37 AM I haven't even bought my turkey yet!
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