Herb Roasted Turkey and Gravy

This is one of my favorite roast turkey recipes. It is so easy to stuff the turkey full of fresh sage, thyme, and rosemary. Adding some good white wine to the turkey’s cavity for additional moisture will help the herb’s flavor infiltrate the meat while keeping it moist. The smell of this roasting turkey is so amazing. It is the perfect easy roast turkey recipe for entertaining.


  • 1 14-16 lb turkey, thawed, gizzards and neck removed


  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/2 gallon water
  • 1 1/2 gallons heavily iced water
  • 1 sweet onion, sliced
  • 3 cloves garlic
  • 4 Bay Leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary


  • 1 large bunch of fresh sage, the pre-packaged fresh herbs in the produce department are the perfect amount
  • 1 large bunch of fresh thyme
  • 1 large bunch of fresh rosemary
  • 1 cup white wine
  • canola or peanut oil


  • 4 tablespoons pan juices
  • 4 tablespoons flour
  • 4 cups turkey stock

Turkey stock

  • turkey neck
  • giblets
  • 1/2 onion
  • 2 cloves garlic
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 5 cups water


  1. Add salt, sugar, onion, garlic, bay leaves, peppercorns, sage, rosemary, and thyme to a large sauce pot. Add 1/2 gallon of the water and bring to a boil. Boil until onions are soft. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.
  2. Preheat oven to 450 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Place on roasting rack. Rub with oil. Stuff with fresh herbs. Pour wine into turkey cavity. Roast bird for about 30 minutes at 450 degrees, then reduce to 350 degrees. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from oven and wrap with aluminum foil for at least 15 minutes before carving.
  3. While turkey is cooking, make the stock for the gravy. Add the turkey neck, gizzards, and spices to a saucepan. Add 5 cups of water. Bring to boil, and then reduce to a simmer. Simmer for about 2 hours, while turkey is roasting. Stock is done when meat is coming away from the neck bone. Strain stock before using. Either make the gravy in the roasting pan, or scrap all pan drippings into a skillet to make the gravy. Sprinkle in enough flour to make a roux. You need about 1 tablespoon per tablespoon of pan drippings, per cup of liquid. Cook the roux until it has browned, and is fragrant. Whisk in turkey stock. Bring back to a boil, and reduce to a simmer.
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2 Responses to “Herb Roasted Turkey and Gravy”

  1. 1
    fried turkey recipe — December 8, 2009 @ 9:31 pm

    Yum this looks so delicious! Would it be possible to buy the turkey stock instead of making it?

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