A delightful roast turkey recipe infused with herbs and served with a rich wine gravy, perfect for festive gatherings.
Preheat your oven to 375°F (190°C) and prepare a roasting pan with a rack.
Ensure the oven is fully preheated before placing the turkey inside for even cooking.
Mix the butter, thyme, sage, salt, and pepper in a bowl to create a herb butter.
Softened butter mixes more easily with the herbs and spices.
Rub the herb butter generously over the turkey, including under the skin for maximum flavor.
Gently lift the skin without tearing it to apply the butter underneath.
Place the turkey on the rack in the roasting pan and roast in the oven, basting every 30 minutes.
Basting helps keep the turkey moist and enhances the flavor.
Check the turkey's internal temperature; it should reach 165°F (74°C) in the thickest part of the breast.
Avoid touching the bone with the thermometer for an accurate reading.
Remove the turkey from the oven and let it rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat juicier.
To make the gravy, heat the roasting pan on the stove, add the wine, and scrape up the browned bits.
The browned bits add rich flavor to the gravy.
Add the chicken stock and flour, whisking until smooth, and simmer until thickened.
Adjust the thickness by adding more stock or reducing further.
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