Herb-Roasted Whole Turkey with Apple Cider Pan Gravy

Herb-Roasted Whole Turkey with Apple Cider Pan Gravy ingredients

• 12-14 lbs whole turkey
• 0.5 cup unsalted butter, softened
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 4 cloves garlic, minced
• 1 large lemon, quartered
• 1 large yellow onion, quartered
• 2 large celery stalks, roughly chopped
• 2 cups chicken broth
• 1.5 tbsp salt
• 1 tsp black pepper
• 1 cup turkey drippings (from roasting)
• 0.25 cup all-purpose flour
• 1 cup apple cider
• 1 cup chicken broth
• 0.25 cup heavy cream (optional)
• to taste salt and black pepper

How to make Herb-Roasted Whole Turkey with Apple Cider Pan Gravy

1. Remove the turkey from its packaging, remove the giblets and neck from the cavities, and pat the turkey dry thoroughly with paper towels. Allow the turkey to sit at room temperature for 1-2 hours before roasting for more even cooking.
2. In a small bowl, combine 1/2 cup softened unsalted butter with 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh sage, 4 minced garlic cloves, 1.5 tablespoons salt, and 1 teaspoon black pepper.
3. Carefully loosen the skin over the breast and thighs by gently sliding your fingers between the skin and meat. Rub about two-thirds of the herb butter mixture directly onto the turkey meat under the skin, spreading it evenly. Rub the remaining herb butter over the exterior skin of the turkey.
4. Stuff the turkey cavities with the quartered lemon, quartered yellow onion, and 2 chopped celery stalks. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
5. Preheat your oven to 425°F (220°C). Pour 2 cups chicken broth into the bottom of a large roasting pan fitted with a rack. Place the prepared turkey on the rack in the roasting pan.
6. Roast the turkey at 425°F (220°C) for 30 minutes to crisp the skin, then reduce the oven temperature to 325°F (160°C). Continue roasting for 2.5 to 3.5 hours, basting every 30-45 minutes with pan juices, until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
7. Once the turkey reaches the target temperature, remove it from the oven and transfer it to a large cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful bird.
8. While the turkey rests, prepare the gravy: Carefully pour the pan drippings from the roasting pan into a fat separator. Skim off about 1 cup of the fat-free pan drippings and return them to the roasting pan or a saucepan over medium heat, discarding any excess fat.
9. Whisk in 1/4 cup all-purpose flour into the drippings in the pan, cooking for 1-2 minutes until a smooth paste (roux) forms. Gradually whisk in 1 cup apple cider and 1 cup chicken broth, bringing the mixture to a simmer. Cook, whisking constantly, for 5-7 minutes until the gravy thickens.
10. If desired, whisk in 1/4 cup heavy cream for a richer gravy. Season the gravy with salt and black pepper to taste. Strain through a fine-mesh sieve for an extra smooth consistency, if preferred. Serve the carved turkey immediately with the hot apple cider pan gravy.

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