Easy Herb-Roasted Turkey with Gravy

Easy Herb-Roasted Turkey with Gravy

WHY THIS RECIPE WORKS
We wanted to develop a foolproof and easy recipe for herb-roasted turkey and gravy that allowed the herb flavor to shine through. Roasting the turkey at a gentler temperature helps it cook more evenly without needing to be flipped and allows the butter to brown without scorching. For maximum flavor and browning, we apply softened butter flavored with rosemary, thyme, sage, and grated lemon zest (for a bit of brightness) both under and on top of the skin. To build the flavor for the gravy, we add chicken broth, white wine, and aromatic vegetables to the roasting pan; as the bird cooks, the drippings fall into the broth mixture and infuse it with intense flavor. A couple of tablespoons of parsley added at the end give the gravy a vibrant, fresh punch that perfectly complements the deep herbal taste of our Herb-Roasted Turkey with Gravy.

INGREDIENTS
TURKEY GRAVY
2 onions, chopped 4 T unsalted butter
1 carrot, peeled and chopped 1/3 C flour
1 celery rib, chopped 2 T minced fresh parsley
4 C chicken broth Salt and Pepper
1 C dry white wine
5 fresh sage leaves +1 T minced
1 sprig fresh rosemary + 1 T minced
1 sprig fresh thyme, plus 1 T minced
8 T unsalted butter, softened
4 garlic cloves, minced
1 T grated lemon zest
1 t salt
1 t pepper
(12- to 14-pound) turkey, neck and giblets discarded
----Pre-brined and self basting = Butterball

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