Perfect Slow Roasted Turkey Recipe with Easy Pan Gravy

Introduction

The smell of slow-roasted turkey wafting through the house is one of those timeless moments that instantly brings a sense of warmth and anticipation. Honestly, there’s nothing quite like carving into a perfectly golden bird that’s tender, juicy, and full of flavor. I first fell in love with this slow-roasted turkey recipe during a Thanksgiving years ago when my family declared it the best turkey they’d ever eaten. Since then, it’s been my go-to for holidays or whenever I want to wow a crowd.

This recipe for slow-roasted turkey with pan gravy is a labor of love, but every step is worth it. The slow-roasting method ensures the meat stays moist while the skin crisps up beautifully. And let’s talk about the gravy—it’s rich, savory, and the ultimate accompaniment to the turkey. If you’ve ever been intimidated by roasting a whole bird, don’t worry. I’ll walk you through it step by step so you can create a masterpiece that’ll have everyone asking for seconds.

Whether you’re hosting Thanksgiving, a holiday dinner, or simply want to make a Sunday special, this recipe is here to make your day memorable. Let’s get roasting!

Why You’ll Love This Recipe

• Foolproof Results: The slow-roasting technique guarantees a juicy turkey every time.
• Simple Ingredients: You don’t need anything fancy—just pantry staples and fresh herbs.
• Perfect for Holidays: This recipe is a showstopper for Thanksgiving, Christmas, or any celebratory dinner.
• Crowd-Pleaser: Even picky eaters will rave about the tender turkey and rich gravy.
• Unmatched Flavor: The combination of butter, fresh herbs, and garlic gives this turkey an incredible depth of taste.

What sets this recipe apart is the low-and-slow roasting method. It’s not the quickest way to cook a turkey, but it’s hands-down the best for ensuring every bite is tender and flavorful. Plus, the pan gravy is made with drippings from the turkey, so it’s bursting with rich, savory goodness. Trust me—this is the turkey recipe you’ll come back to year after year.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients that work together to create a flavorful and juicy turkey. Here’s what you’ll need:

• Whole turkey: About 12–14 pounds, thawed if frozen.
• Unsalted butter: Softened, for a golden and flavorful skin.
• Fresh herbs: Rosemary, thyme, and sage (these add an aromatic touch).
• Garlic: Minced or whole cloves for stuffing the cavity.
• Salt: Kosher salt works best for seasoning evenly.
• Pepper: Freshly ground for a bit of spice.
• Onion: Quartered, to infuse flavor from the inside out.
• Carrots and celery: For the roasting pan (helps flavor the gravy).
• Chicken stock: For basting and making the gravy.
• All-purpose flour: Essential for thickening the gravy.

Feel free to adjust the herbs based on what you have on hand. Parsley or tarragon can be excellent substitutes. And if you’re looking for a dairy-free option, swap the butter for olive oil—it works beautifully.

Equipment Needed

• Roasting pan: A sturdy pan with a rack to keep the turkey elevated.
• Meat thermometer: Essential for checking the turkey’s internal temperature.
• Basting brush or spoon: For spreading butter or basting stock.
• Large cutting board: To carve the turkey once it’s done.
• Gravy separator: Optional, but helpful for separating fat from the drippings.

If you don’t have a roasting pan, a deep baking dish with a cooling rack works in a pinch. Just make sure it’s big enough to hold the turkey comfortably without spilling juices.

Preparation Method

Follow these steps for a perfectly slow-roasted turkey with pan gravy:

1. Preheat your oven to 275°F (135°C). This low temperature is key to slow-roasting.
2. Prepare the turkey by removing the giblets and patting the bird dry with paper towels.
3. Mix softened butter with chopped rosemary, thyme, and sage. Add a pinch of salt and pepper.
4. Carefully loosen the skin of the turkey breast and rub the butter mixture directly onto the meat. Spread the rest over the skin for flavor and crispness.
5. Stuff the cavity with garlic cloves, onion quarters, and a few sprigs of herbs.
6. Arrange chopped carrots and celery in the roasting pan, then pour in one cup of chicken stock.
7. Place the turkey on the rack, breast side up. Cover loosely with foil and roast for 3–4 hours, depending on the size.
8. Remove the foil for the last hour to allow the skin to crisp up. Baste the turkey every 30 minutes with pan juices or additional stock.
9. Check the internal temperature with a meat thermometer. The turkey is ready when the breast reaches 165°F (74°C) and the thighs hit 175°F (79°C).
10. Let the turkey rest for at least 30 minutes before carving to lock in the juices.
11. For the gravy, strain the pan drippings into a saucepan. Skim off excess fat or use a gravy separator.
12. Whisk in flour over medium heat, then gradually add chicken stock until the gravy reaches your desired thickness. Season with salt and pepper.

Pro tip: If the skin isn’t golden enough by the end, broil the turkey for 2–3 minutes to achieve that perfect finish.

Cooking Tips & Techniques

• Don’t skip the butter: It’s the secret to crispy, flavorful skin.
• Use a thermometer: Guessing leads to dry turkey—trust the numbers!
• Baste regularly: Keeps the meat moist and adds flavor.
• Let it rest: Carving too soon releases all the juices—wait at least 30 minutes.
• Make ahead: You can prep the herb butter and veggies a day in advance to save time.

The slow-roasting method might take longer, but it’s virtually foolproof. As long as you monitor the temperature and baste often, your turkey will be the star of the meal.

Variations & Adaptations

• Herb substitutions: Swap rosemary and thyme for parsley or dill for a different flavor profile.
• Spice it up: Add smoked paprika or chili powder to the butter for a smoky kick.
• Gluten-free gravy: Use cornstarch instead of flour to thicken the gravy.
• Vegetarian alternative: Try slow-roasting a stuffed butternut squash for a turkey-free option.

One time, I added a touch of maple syrup to the butter mixture—it gave the skin a lightly sweet glaze that everyone loved. Feel free to experiment with flavors to make it your own!

Serving & Storage Suggestions

This turkey is best served warm and freshly carved. Arrange slices on a large platter and drizzle with pan gravy. For a complete meal, pair it with mashed potatoes, cranberry sauce, and roasted vegetables.

To store leftovers, wrap them tightly in foil or place them in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently in the oven at 300°F (150°C) or in the microwave with a splash of stock to keep the meat moist.

Pro tip: Save the carcass to make homemade turkey stock—it’s a great base for soups and stews!

Nutritional Information & Benefits

This slow-roasted turkey recipe is packed with protein, making it a satisfying and healthy centerpiece for your meal. Here’s a rough breakdown per serving (without gravy):

• Calories: 250
• Protein: 40g
• Fat: 10g
• Carbs: 1g

Turkey is also a great source of B vitamins, selenium, and zinc, which support immune health and energy levels. Plus, this recipe skips unnecessary additives, keeping the meal wholesome and delicious.

Conclusion

This perfect slow-roasted turkey recipe with easy pan gravy is a true celebration of comfort food. It’s the kind of dish that brings everyone together, evoking smiles and satisfied appetites. Whether you’re cooking for a holiday or a special family dinner, this recipe is a guaranteed hit.

Don’t be afraid to make it your own. Add your favorite spices, tweak the herbs, or try a new side dish to complement the turkey. I’d love to hear about your variations and how your guests enjoyed it, so be sure to leave a comment below!

Now it’s time to roll up your sleeves and get roasting—your perfect turkey awaits. Happy cooking!

FAQs

How long does it take to cook a slow-roasted turkey?

At 275°F (135°C), it takes about 20 minutes per pound. A 12–14 pound turkey will need about 4.5–5 hours.

Can I use dried herbs instead of fresh?

Yes, but use half the amount of dried herbs since they’re more concentrated in flavor.

What can I do if my turkey isn’t browning enough?

Remove the foil during the last hour of roasting, or broil for 2–3 minutes for a golden finish.

Can I make the gravy ahead of time?

Gravy is best made fresh, but you can prepare a base stock ahead and mix it with drippings on the day of.

What’s the best way to thaw a frozen turkey?

Thaw it in the refrigerator, allowing 24 hours for every 4–5 pounds of turkey weight.

Print