The Classic: Stuffed Herb-Rubbed Roast Turkey with Gravy

In the realm of holiday feasts, there’s one bird that reigns supreme—the grand roast turkey. This Stuffed Herb-Rubbed Roast Turkey is the epitome of holiday indulgence, featuring moist breast and thigh meat, a lusciously crisp and burnished skin, and a flavorful stuffing cooked right inside the bird. And let’s not forget the crowning glory—the delectable gravy that elevates every bite to perfection.

To ensure this roast turkey reaches the pinnacle of flavor and texture, we recommend dry-brining the bird and air-drying it overnight. This simple technique guarantees juiciness, crispy skin, and a wonderfully seasoned result that will have your guests reaching for seconds.

Prep Time: 30 minutes

Cook Time: 4 hours

Resting Time: 30 minutes

Total Time: 5 hours

Serving Size: 10 to 12 servings

INGREDIENTS:

• 1 whole turkey, 10 to 12 pounds, neck and giblets reserved for gravy
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1½ sticks) unsalted butter
• ½ cup finely minced fresh parsley
• 1 tablespoon finely minced fresh thyme (or 2 teaspoons dried thyme)
• 1 tablespoon finely minced fresh sage
• 1 tablespoon finely minced fresh rosemary
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 1 teaspoon minced fresh ginger
• Kosher salt and freshly ground black pepper
• 1 recipe Classic Sage and Sausage Stuffing (optional)
• 1 tablespoon vegetable oil
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 3 stalks celery, roughly chopped
• 6 cups homemade or low-sodium canned chicken or turkey stock; or as needed 2 bay leaves
• 1 teaspoon soy sauce
• ¼ teaspoon Marmite
• ¼ cup all-purpose flour

INSTRUCTIONS:

1. Adjust an oven rack to the lowest position and place a pizza steel or stone on it. Place a heavy stainless steel roasting pan on the pizza steel or stone and preheat the oven to 500°F for at least 1 hour.
2. Meanwhile, when the oven is almost preheated, season the turkey on all sides with salt and pepper (go light on the salt if the bird has been dry-brined). Separate the skin from the breasts.
3. Heat 8 tablespoons of the butter in a small skillet or microwave until just melted (it should bubble). Transfer to a small bowl. Whisk in the parsley, thyme, sage, rosemary, garlic, ginger, and a generous amount of salt and pepper. Rub this mixture evenly all over the bird and under the skin. Place the turkey on a V-rack.
4. If desired, stuff the turkey. Line the cavity with a double layer of cheesecloth. Fill with the stuffing, then use twine to tie the cheesecloth into a sack. Remove the sack and place on a plate. Microwave on high power until the center of the stuffing registers at least 180°F, about 10 minutes. Carefully return the stuffing to the turkey cavity. Stuff the cavity at the turkey neck with the reserved stuffing.
5. Remove the roasting pan from the oven, transfer the V-rack to the roasting pan, and immediately place it on the hot steel or stone, with the legs of the turkey facing the rear. Reduce the oven temperature to 300°F and roast until the turkey is golden brown, the deepest part of the breast registers 150°F on an instant-read thermometer, and the legs register at least 165°F, about 3 to 4 hours, spooning the browned butter from the roasting pan over the turkey every hour or so.
6. While the turkey is roasting, chop the neck into 1-inch chunks with a cleaver. Heat the oil in a medium saucepan over high heat until smoking. Add the turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes. Add the stock, bay leaves, soy sauce, and Marmite and bring to a boil, then reduce to a simmer and simmer for 1 hour.
7. Strain the stock through a fine-mesh strainer into a large glass measure. You should have a little over 4 cups; if not, add more stock or water. Discard the solids and set the stock aside.
8. When the turkey is cooked, transfer the V-rack to a rimmed baking sheet. Pour the hot melted butter from the bottom of the roasting pan over the turkey. Tent with foil and allow it to rest for at least 30 minutes before carving. (If you stuffed the turkey, for presentation you can remove the stuffing from the turkey, discard the cheesecloth, and replace the stuffing in the turkey.)
9. Meanwhile, set the roasting pan over medium heat and add the reserved stock, scraping up the browned bits from the bottom of the pan with a wooden spoon. Pour the stock through a fine-mesh strainer into a 1-quart glass measure or a bowl.
10. Finely chop the turkey gizzard, heart, and liver if desired. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Add the chopped giblets, if using, and cook, stirring frequently, until just cooked through, about 1 minute. Add the flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add the stock in a thin, steady stream. Bring to a boil, then reduce to a simmer and cook until the gravy is thickened and reduced to about 3 cups. Season to taste with salt and pepper and remove from the heat.
11. Carve the turkey and serve with the delicious homemade gravy.

NOTE:

• This recipe can be customized with your favorite stuffing or served without stuffing if preferred. Enjoy the feast and create lasting memories with your loved ones!