Classic Thanksgiving Turkey and Savoury Turkey Gravy

This Classic Thanksgiving Turkey has all of the traditional Thanksgiving flavours that you love. A herb salt brine, herb butter, and aromatic vegetables add tons of flavour and are used to keep the turkey super juicy as it bakes. Of course, turkey isn’t complete without gravy, and this savoury Turkey Gravy is the perfect pairing. Follow this recipe for the best Thanksgiving turkey and gravy ever!

How to Make the Best Thanksgiving Turkey and Gravy

Thanksgiving is all about gathering with loved ones and enjoying a delicious feast, with turkey as the star of the show. A perfectly cooked Thanksgiving turkey is juicy, flavourful, and golden brown—a true centrepiece for your holiday table.

But let’s be honest, roasting a turkey can be intimidating, especially when you’re aiming for the perfect balance of crispy skin and tender, juicy meat. Over the past decade, I’ve tested and perfected this recipe to make sure it delivers the tastiest results every time. Whether you’re a seasoned pro or cooking a turkey for the first time, this guide will walk you through each step to achieve a show-stopping turkey and the most delicious, savoury gravy.

4 Tips to Achieve a Juicy Turkey

There is nothing worse than a dry and flavourless turkey. After cooking Thanksgiving turkeys for the past decade, I have found the perfect combination of techniques to achieve the juiciest turkey ever. Follow these tips for the best Classic Thanksgiving Turkey and Gravy:

1. Dry Brine: Dry brining the turkey helps season the turkey and holds moisture in as it roasts. I amp up my dry brine with some fresh herbs including sage and thyme for even more flavour.
2. Herb Butter: Butter makes anything better, and that goes for turkey too. I make a herb butter with fresh sage, thyme, and black pepper and stuff it between the breast meat and skin. As the turkey roasts, it will melt and coast the meat, keeping it juicy, and adding tons of flavour.
3. Stuffing the Cavity: I opt to stuff the turkey cavity with aromatic vegetables like onion, garlic, and fresh herbs. Not only does this help flavour the turkey from the inside out, the vegetables also release moisture as the turkey roasts.
4. Wrap the Turkey and Roast: Roasting a turkey directly in the oven for 2+hours can definitley dry out the turkey. So to help it stay juicy, I wrap the turkey in parchment paper and tin foil and bake the turkey for 1 hour. After an hour of cooking, I remove the parchment and tin foil then let the turkey roast. Basting the turkey every 30 minutes will allow the turkey to get nice and golden brown.

Making the Perfect Turkey Gravy

No Thanksgiving turkey is complete without a rich, flavorful gravy to pour over it. The drippings from the turkey are key to making a savoury gravy that complements your turkey perfectly. Here’s how you can make the ultimate turkey gravy from scratch:

1. Collect the Drippings: Once the turkey is done roasting, carefully remove it from the pan and set it aside to rest. While the turkey rests, pour the pan drippings through a fine-mesh sieve into a bowl, separating out the solids. Skim off most of the fat from the drippings, leaving about 2-3 tablespoons behind for added flavour.
2. Make a Roux: In a large saucepan, melt 1/4 cup of butter over medium heat. Add an equal amount of flour and whisk constantly until the mixture becomes golden brown and smells nutty, about 2-3 minutes. This is your roux, and it will thicken the gravy.
3. Add the Drippings and Stock: Gradually whisk in the reserved turkey drippings and turkey stock, whisking continuously to prevent lumps. Let the gravy simmer for 10-15 minutes until it thickens to your desired consistency. If it’s too thick, add more stock to thin it out.
4. Season and Serve: Season the gravy to taste with salt and pepper. If you enjoy a richer gravy, a small dash of cream or a bit of white wine can also be added. Serve the gravy hot alongside your turkey.

I hope that you enjoy this recipe for Classic Thanksgiving Turkey and Gravy this season. I guarantee that this recipe will impress your guests with the juiciest turkey and flavourful gravy! Follow this recipe and my helpful tips, and your Thanksgiving dinner will be unforgettable! 🍗🍁

Get the Recipe: Classic Thanksgiving Turkey and Gravy

Classic Thanksgiving Turkey and Savoury Turkey Gravy

Melissa

This Classic Thanksgiving Turkey has all of the traditional Thanksgiving flavours that you love. A herb salt brine, herb butter, and aromatic vegetables add tons of flavour and are used to keep the turkey super juicy as it bakes. Of course, turkey isn’t complete without gravy, and this savoury Turkey Gravy is the perfect pairing. Follow this recipe for the best Thanksgiving turkey and gravy ever!

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Prep Time 1 hour hr 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Resting Time 1 day d 20 minutes mins

Total Time 1 day d 4 hours hrs 20 minutes mins

Course Main Course

Cuisine American, Canadian

Servings 8

Ingredients

  

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For the Herb Dry Brine:

• 1 ½ tablespoons sea salt
• 6 sage leaves
• 2 sprigs thyme leaves removed

For the Herb Butter:

• 1 cup salted butter at room temperature
• 6 sage leaves finely chopped
• 2 sprigs thyme leaves removed, finely chopped
• 2 teaspoons ground black pepper

For the Turkey Stock:

• 1 tablespoon olive oil
• 1 turkey neck
• 1 large carrot roughly chopped
• 2 stalks celery roughly chopped
• 1 onion quartered
• 6 cups water
• 1 bay leaf
• 2 teaspoons Better Than Bouillon Chicken Seasoning
• 1 teaspoon black peppercorns
• 2 sprigs fresh parsley

For the Turkey:

• 1 10- pound turkey fresh
• 1 large yellow onion quartered
• 1 head garlic halved to expose the cloves
• 3 sprigs fresh sage
• 3 sprigs fresh thyme
• 2 tablespoons olive oil
• 1 cup turkey stock see recipe for Savoury Turkey Gravy, or substitute with chicken stock

For the Turkey Gravy:

• ¼ cup salted butter
• ¼ cup all-purpose flour
• 3 cups turkey stock
• Pan drippings

Instructions

 

To Dry Brine the Turkey:

• Remove the turkey from the packaging and pat dry using a paper towel. Remove the neck and giblets from the cavity if your turkey came with those. Reserve the neck for the Turkey Gravy.
• Make the Herb Dry Brine by combining all of the ingredients in a mortar and pestle and grinding until the herbs are incorporated into the salt. It will be a nice light green colour.
• Sprinkle the herb salt all over the turkey, front and back, and inside the cavity. Once the turkey is covered, place the turkey in a baking dish (or a baking tray with a rim) before transferring to the refrigerator. Leave the turkey to rest, uncovered, for 24 hours.

To Make the Turkey Stock:

• Heat a medium-sized pot over medium-high heat. Once hot, add the olive oil to the pan followed by the turkey neck. Sear for 2 to 3 minutes per side, or until browned. Add the onion, celery, and carrots to the pot and let them cook for 5 minutes, stirring occasionally, until golden brown. Add the water, bay leaf, Better than Bouillon, peppercorns, and parsley.
• Bring to a boil, then reduce to a simmer and cool, partially covered, for 1 hour. After 1 hour, remove the lid from the pot and boil until reduced by ¼. Strain the contents of the pot and reserve the turkey stock in a bowl. Cover the stock and place in the refrigerator until you are ready to make the gravy.

To Prepare the Turkey for Baking:

• After the turkey has brined, remove from the refrigerator and let it come to room temperature while you prepare the Herb Butter. Combine all of the herb butter ingredients in a bowl and mix until combined. Set aside.
• Preheat the oven to 375 degrees F. Transfer the turkey to a large roasting pan fitted with a wire rack. Bend the wings behind the turkey to avoid them from burning in the oven. Then, pat the turkey dry using a paper towel. There should be very little moisture left on the turkey, but remove any excess that may be present.
• Next, stuff the Herb Butter under the skin. Carefully puncture the membrane at the base of the breasts using your fingers and carefully separate the skin from the meat, avoiding any tears in the skin. Divide the butter mixture in half and place ½ cup of butter under the skin of each breast. Use your fingers to smooth the butter out across the breast in an even layer. Rub any excess butter on the outside of the turkey.
• Next, stuff the cavity of the turkey. Place two quarters of the onion into the turkey cavity, pushing them to the very back. Then add the head of garlic, the fresh herbs, followed by the remaining two quarters of the onion. These aromatic vegetables will add lots of flavour to the turkey and keep it nice and juicy.
• Truss the turkey by tying the legs together. This keeps the turkey in a nice shape and will help it cook more evenly. Finally, drizzle the olive oil over the turkey and rub it all over to ensure an even browning.

To Bake the Turkey:

• Cover the turkey with a layer of parchment paper followed by a layer of tin foil. Bake in the centre of the oven for 1 hour.
• After 1 hour, remove the parchment and tin foil, and add the turkey stock to the bottom of the roasting pan. Use a turkey baster to baste the juices all over the turkey. Return to the oven and bake for 30 minutes before basting again. If you notice that the breasts and the tops of the legs are getting too browned, lay a piece of tin foil on top to stop the browning process.
• Repeat this process for another 45 minutes, or until a thermometer inserted between the turkey leg and thigh reads 160 degrees F. The total cooking time will largely vary depending on the size and weight of your turkey.
• Remove the turkey from the oven and transfer it to a rimmed baking sheet to rest. Cover with tin foil to ensure it stays warm and finishes cooking to 165 degrees F.

To Make the Savoury Turkey Gravy:

• While the turkey is resting, make the Savoury Turkey Gravy using the pan drippings. Place a small pot over medium-high heat. Once hot, add the butter and let it melt. Once melted, whisk in the flour and ensure that there are no lumps. Let the flour and butter cook for 2 minutes, until toasted and it has a sandy consistency.
• Slowly add the turkey stock, and whisk until smooth. Place over low heat while you collect the pan drippings.
• Pour the pan drippings into a heat-proof pitcher. Let stand for 2 minutes to allow the fat separate from the pan drippings. Carefully pour off the fat into another heat-proof pitcher. Place a strainer over the turkey gravy on the stove and strain the pan drippings to remove any lumps. Whisk the pan drippings into the gravy. Let simmer over low heat until you are ready to serve the turkey.

To Serve:

• Once the turkey has rested, carve it, and add it to a serving platter. Serve warm with the Savoury Turkey Gravy and enjoy!

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