Classic Roast Turkey with Herb-Butter and Pan Gravy

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional Thanksgiving roast turkey seasoned with a fragrant herb-butter, served with rich pan gravy made from the drippings. This American-inspired Thanksgiving recipe, ready in about 240 minutes, pairs whole turkey, unsalted butter, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 lbs whole turkey
• 1 cup (2 sticks), softened unsalted butter
• 2 tbsp, finely chopped fresh rosemary
• 2 tbsp, finely chopped fresh thyme
• 1 tbsp, finely chopped fresh sage
• 4, minced garlic cloves
• 2 tbsp kosher salt
• 1 tbsp, freshly ground black pepper
• 1 large, quartered yellow onion
• 3 medium, chopped carrots
• 3, chopped celery stalks
• 4 cups, low sodium chicken broth
• 3 tbsp all-purpose flour

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Instructions

1. Step 1: Preheat your oven to 325°F. In a bowl, combine 1 cup softened unsalted butter, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tbsp chopped fresh sage, 4 minced garlic cloves, 2 tbsp kosher salt, and 1 tbsp freshly ground black pepper until well mixed.
2. Step 2: Pat the 12 lb whole turkey dry with paper towels. Carefully loosen the skin over the breast and spread half of the herb-butter mixture evenly underneath the skin. Rub the remaining butter all over the outside of the turkey.
3. Step 3: Place the quartered 1 large yellow onion, 3 chopped carrots, and 3 chopped celery stalks into the bottom of a large roasting pan. Set the turkey on top breast side up.
4. Step 4: Roast the turkey uncovered for about 3 to 3.5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh, basting occasionally with pan juices.
5. Step 5: Remove the turkey from the pan and tent with foil to rest for 20-30 minutes.
6. Step 6: Pour the pan drippings through a fine mesh strainer into a large measuring cup and skim off excess fat, reserving about 2 tbsp fat.
7. Step 7: Place the roasting pan over medium heat, add 3 tbsp all-purpose flour to the reserved 2 tbsp fat, and whisk constantly for 2 minutes until golden and nutty.
8. Step 8: Gradually whisk in 4 cups low sodium chicken broth, scraping up browned bits from the pan. Simmer for 5-7 minutes until the gravy thickens and coats the back of a spoon.
9. Step 9: Strain the gravy again if desired and season with salt and pepper to taste. Serve alongside the rested turkey.