Entree: United States – New England – Classic Roast Turkey

Serving Size: 10

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 45 min

Total 4 hrs 30 min

Ingredients

- 12 lb (5.4 kg) whole turkey, neck and giblets reserved
- 1 cup (227 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 2 tbsp (36 g) kosher salt
- 1 tbsp (15 ml) freshly ground black pepper
- 6 cloves (1 head) garlic, minced
- 1 large (8 oz / 225 g) onion, quartered
- 1 lemon, halved
- 4 stalks celery, quartered
- 2 carrots, halved
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 8 sprigs fresh sage
- 2 cups (480 ml) low-sodium chicken or turkey stock
- 1/4 cup (30 g) all-purpose flour (for gravy)
- 2 tbsp (30 ml) cold unsalted butter (for finishing gravy)

Instructions

1. Preheat the oven to 325°F (160°C). Remove turkey from refrigerator 1 hour before roasting; remove giblets and pat the bird dry.
2. In a bowl, combine softened butter, minced garlic, 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) salt, and 1/2 tbsp (7.5 ml) pepper and chop/finely chopped herbs; mix to a paste.
3. Carefully loosen the skin over the breasts and spread half the herb butter under the skin; rub remaining butter over the exterior of the turkey. Season cavity with remaining salt and pepper.
4. Stuff cavity loosely with onion, lemon, celery, carrots, and a few herb sprigs. Tie legs together and tuck wing tips under the body.
5. Place turkey breast-side up on a rack in a roasting pan; pour 1 cup (240 ml) stock into the bottom of the pan. Tent loosely with foil.
6. Roast for approximately 13–15 minutes per pound (about 3–3.5 hours for 12 lb), removing foil for the last 45 minutes to brown, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C).
7. Baste with pan juices 2–3 times during cooking and add remaining 1 cup (240 ml) stock to the pan if it runs dry.
8. Transfer turkey to a cutting board and tent with foil; let rest 30–45 minutes before carving.
9. For gravy: while turkey rests, strain pan drippings into a fat separator or skim fat leaving ~2–3 tbsp (30–45 ml). Return drippings to pan over medium heat, sprinkle flour and whisk to form a roux, cook 1–2 minutes, then whisk in remaining stock and simmer until thickened. Stir in 2 tbsp (30 ml) cold butter and season to taste.
10. Carve and serve turkey with gravy.