How to prepare

Pat the turkey thoroughly dry with paper towels. Mix the softened butter with the sage, thyme, garlic, 10 g of the salt, and half of the pepper until evenly combined.

Loosen the skin over the breast and thighs with your fingers, taking care not to tear it. Rub about two-thirds of the herb butter under the skin, then spread the remainder over the outside. Season the cavity with the remaining salt and pepper, and place the onion, carrot, and celery inside.

Place the turkey breast-side up on a rack in a large roasting pan. Roast at 220°C for 30 minutes, then reduce the oven to 165°C and continue roasting, rotating the pan once, until the thickest part of the breast and thigh reaches 74°C, about 2 1/2 to 3 hours more.

Golden roast turkey in the pan after reaching a safe internal temperature

AI-generated image

Transfer the turkey to a carving board and loosely tent it with foil. Rest for 30 to 45 minutes so the juices redistribute. Pour the pan juices into a heatproof measuring jug and skim off the fat, reserving 60 g of the fat if available.

Set the roasting pan over medium heat on the stovetop if it is safe for stovetop use, or transfer the juices and reserved fat to a saucepan. Whisk in the flour and cook for 2 minutes, scraping up browned bits, until the mixture smells nutty and turns light golden.

Gradually whisk in the pan juices and stock. Bring the gravy to a gentle boil, then simmer for 8 to 10 minutes, whisking often, until glossy enough to coat a spoon. Add extra stock if needed, and season to taste.

Carve the turkey into slices and separate the legs and wings. Arrange the meat on a warm platter, pour some gravy into a serving jug, and serve the turkey immediately with the remaining gravy.

Carved roast turkey served with gravy on a holiday platter

AI-generated image

Why this recipe works

A salt-forward herb butter seasons the meat beneath the skin while helping the breast stay moist and the skin turn crisp. The roasting pan concentrates the turkey juices, creating a full-bodied gravy with no wasted flavor.

Storage and reheating

How to store it

Refrigerate sliced turkey and gravy separately in airtight containers within two hours. Use within 3 to 4 days, or freeze for up to 2 months.

How to reheat it

Reheat turkey covered with a little stock or gravy in a 160°C oven until steaming hot throughout, or warm gently in a skillet. Reheat gravy in a saucepan over medium-low heat, whisking until hot; add stock if it thickens too much.