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Herb-Butter Roast Turkey Recipe

The Basics: Herb-Butter Roasted Turkey With Pan Gravy

Serious Thanksgiving cooks swear by brining, and while the process contributes to succulent, seasoned meat, there are work-arounds for the person who frankly isn't going to babysit a brining bird for up to three days. Enter this herb-butter roasted turkey. It's a prep-and-roast-the-day-of kind of recipe, but 'tis no matter, because the flavor payoff is major. This turkey is all buttery, herby, lemony goodness.

And just when you think things couldn't get any better, take a look at the pan gravy. There's no need for the instant stuff when the turkey drippings, some stock, and flour come together for a slatherable sauce that you may (OK will) eat several tablespoons of before the Thanksgiving supper actually begins. Seriously, gravy (along with a splash of wine) will help you power through the final stages of your Thanksgiving prep, so do not feel guilty for diving in your tasting spoon a couple extra times "to make sure the flavor's right." It's the lushest pick-me-up.

Now that your crispy, golden bird has rested, it's time to carve it. Don't panic! We have a whole step-by-step guide to breaking down a turkey, photos included. It's time Grandpa handed over the carving tools. You've got this!

Pan Gravy

Adapted from Martha Stewart


If you have stuffed the turkey with lemon, use the lemon from the bird's cavity to season the gravy.

Pan Gravy


  1. Roasting pan with turkey drippings
    1/2 cup all-purpose flour
    2 1/2 cups mushroom stock
    Juice from 1/4 to 1/2 lemon, to taste


  1. While turkey rests on cutting board, place roasting pan on stove top across 2 burners. Bring pan juices to a simmer over medium-high heat while scraping up the browned bits with a wooden spoon. Cook until liquid thickens and holds a trail, 8 to 10 minutes.
  2. Whisk in flour and cook until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat if bottom of pan begins to scorch).
  3. Season with lemon, salt, and pepper. Keep warm until serving. Whisk before serving (thin with water if necessary).
Image Source: POPSUGAR Photography / Anna Monette Roberts
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