Description
A traditional and hearty classic turkey dinner featuring a perfectly roasted turkey with savory herb butter, served alongside creamy mashed potatoes, rich turkey gravy, and roasted seasonal vegetables.
Ingredients
1 whole turkey (12 pounds), thawed if frozen
1/2 cup unsalted butter, softened
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 large onion, quartered
1 large carrot, cut into chunks
2 celery stalks, cut into chunks
4 cups low-sodium chicken broth, divided
2 pounds russet potatoes, peeled and cut into chunks
1/2 cup whole milk
4 tablespoons unsalted butter (for mashed potatoes)
1/2 teaspoon kosher salt (for mashed potatoes)
1/4 teaspoon freshly ground black pepper (for mashed potatoes)
4 cups assorted vegetables (such as carrots, Brussels sprouts, and green beans), trimmed and cut as needed
2 tablespoons olive oil
1/2 teaspoon kosher salt (for roasted vegetables)
1/4 teaspoon freshly ground black pepper (for roasted vegetables)
3 tablespoons all-purpose flour (for gravy)
1/2 teaspoon garlic powder (for gravy)
Instructions
Preheat the oven to 325°F (165°C).
In a small bowl, combine the softened butter, kosher salt, black pepper, rosemary, thyme, and sage to create the herb butter.
Pat the turkey dry with paper towels. Gently loosen the skin of the turkey breast and spread about half of the herb butter under the skin. Rub the remaining herb butter all over the outside of the turkey.
Place the quartered onion, carrot chunks, and celery chunks in the bottom of a large roasting pan. Place the turkey on a rack over the vegetables.
Pour 2 cups of chicken broth into the roasting pan to keep the environment moist.
Roast the turkey in the preheated oven, basting every 45 minutes with pan juices. Add additional chicken broth as needed to keep the bottom of the pan moist.
Roast until the internal temperature of the thickest part of the thigh reaches 165°F (74°C), about 3 to 3 1/2 hours.
While the turkey is roasting, prepare the mashed potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
Reduce heat to medium and simmer until potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the whole milk, 4 tablespoons of butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy. Keep warm.
Prepare the roasted vegetables: Toss the assorted vegetables with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet.
Roast the vegetables in the oven at 400°F (205°C) for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
Once the turkey is done, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20 minutes.
Make the gravy: Pour the pan drippings through a fine sieve into a medium saucepan, discarding solids. Let the fat rise to the top and skim off 2 tablespoons of fat.
Place the saucepan over medium heat and whisk in the 2 tablespoons of fat back into the drippings. Whisk in the flour and garlic powder and cook for 2 minutes, stirring constantly.
Gradually whisk in the remaining 2 cups of chicken broth and cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
Carve the turkey and serve with mashed potatoes, roasted vegetables, and turkey gravy.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes