roasted thanksgiving turkey with herb gravy

This Roasted Turkey and Herb Gravy recipe captures the essence of a classic Thanksgiving feast while leaving plenty of room for your own signature touches.

The result is a tender, juicy bird with perfectly crisped skin and a rich, herbaceous gravy that brings every bite to life.

Ingredients

**Turkey:**
1 medium to large turkey (14-21lbs)
1 large roasting pan with rack
Turkey Brine:
1 cup of kosher salt
3 cups brown sugar
8 quarts of water
8-12 bay leaves
1/2 cup whole black peppercorns
2-3 sprigs of fresh rosemary
1oz bundle of fresh thyme
1 cup fresh parsley (stem on)
1 whole lemon
**Turkey Stuffing:**
2 chopped carrots,
one quartered onion, 2 stalks of celery,
1 quartered lemon, 3 bay leaves,
2 sprigs of rosemary, 1/2oz of thyme
**Herb Gravy:**
1 3/4 cup of all purpose flour
3/4 pound of unsalted butter
1 quart chicken or turkey stock
1 quart of water
3 cups - 1 quart of turkey pan drippings
Kosher salt
Ground black pepper
1 cup chopped fresh parsley
1 tbs chopped fresh thyme
1 tbs chopped fresh rosemary

prep the turkey (brine + dry)

1. Thaw the Turkey completely before starting.

2. Make the Brine: In a large stock pot (8 qts or larger), combine kosher salt, brown sugar, 4 qts water, halved lemon, black peppercorns, and herb mix. Bring to a boil, then simmer for 5 minutes. Remove from heat.

3. Add 4 qts cold water to the pot and let the brine cool to room temperature.

4. Place the turkey in a 5-gallon container, pour in the cooled brine, and cover.

5. Brine for 24–36 hours in the fridge (or an environment below 40°F).

6. Remove the turkey from the brine, place breast side up on a roasting rack, and pat dry with paper towels.

7. Air-dry the turkey uncovered in the fridge for 2 days.

stuff + cook the turkey

8. On cooking day, remove turkey from the fridge and let temper for 2 hours. Preheat gas oven to 400°F or electric oven to 425°F

9. Stuff the cavity with vegetables and herbs. Lightly salt the skin.

10. Melt ½ stick of butter and pour it over the turkey.

11. Roast at 400°F (gas) or 425°F (electric) for 1 hour.

12. Lower oven to 350°F (gas) or 375°F (electric) and roast for 3 hours, rotating the pan and basting every hour. Add 1 cup of water to the pan each hour during the last 2 hours.

13. For the final 20 minutes, raise oven to 400°F (gas) or 425°F (electric) for a golden, crispy skin.

14. Check the internal temperature—it should reach 165°F.

15. Remove from oven and rest for 45 minutes. Pour and strain the pan juices into a bowl for gravy.