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Perfect Slow Roasted Turkey Recipe with Easy Pan Gravy

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This slow-roasted turkey recipe guarantees a tender, juicy bird with crispy skin and rich pan gravy, perfect for holidays or special dinners.

Ingredients

Scale
  • 12–14 pound whole turkey, thawed if frozen
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • 4 garlic cloves, minced or whole
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup chicken stock
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 275°F (135°C).
  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.

Notes

For extra golden skin, broil the turkey for 2–3 minutes at the end of cooking. Save the carcass to make homemade turkey stock.

Nutrition

Keywords: slow-roasted turkey, Thanksgiving turkey, holiday turkey, pan gravy, juicy turkey, crispy skin turkey

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