Herb-Infused Roast Turkey with Sweet Caramelized Onion Gravy
Elevate your holiday dining experience with this Herb-Infused Roast Turkey, perfectly seasoned with a luscious herb butter and accompanied by a delectable caramelized onion gravy. This recipe introduces a wonderful balance of savory and sweet flavors, offering a unique twist to the traditional turkey feast. The slow-cooked onions bring a rich sweetness that enhances your turkey's flavor profile while the herb butter ensures a moist and succulent roast. Ideal for festive gatherings or special occasions, this dish will surely impress your guests and leave them craving more. Skip the gravy for a delightful herb butter finish, or pour over the turkey for a flavorful encore.
14
Servings
N/A
Calories
17
Ingredients
Ingredients
butter
1/2 cup (melted)
onions
4 large (thinly sliced)
fresh rosemary
1 1/2 tablespoons (chopped)
fresh thyme
1 1/2 tablespoons (chopped)
all-purpose flour
1 1/2 tablespoons (for gravy base)
balsamic vinegar
1/2 cup (to add sweetness)
honey
3 tablespoons (for sweetness and richness)
butter
6 tablespoons (room temperature)
fresh thyme
1 1/2 tablespoons (chopped for herb butter)
fresh rosemary
1 tablespoon (chopped for herb butter)
whole turkey
1 (21-22 lb) (neck, heart, and gizzard reserved, rinsed and dried)
onion
1 large (quartered)
low sodium chicken broth
4 1/2 cups (for basting and gravy)
fresh rosemary sprigs
2 large (to add flavor during roasting)
fresh thyme sprigs
2 large (to add flavor during roasting)
bay leaf
1 (for flavor enhancement)
all-purpose flour
3 tablespoons (for thickening gravy)
Instructions
1
Begin by preparing your gravy base. In a large pot over medium-high heat, melt the 1/2 cup of butter.
2
Add the thinly sliced onions to the pot and sauté them for about 40 minutes, or until they deepen in color and become richly brown.
3
Mix in the chopped rosemary and thyme, followed by the 1 1/2 tablespoons of flour. Stir the mixture for 1 minute to incorporate well.
4
Pour in the balsamic vinegar and honey, allowing it to simmer until thickened, roughly 2 minutes. This can be made a day in advance; just cover and chill until ready to use.
5
Next, for the turkey, combine the room temperature butter with the remaining herbs in a small bowl to create an herb butter mix.
6
Rinse the turkey thoroughly inside and out, then pat it dry with paper towels. Place the turkey on a rack in a large roasting pan.
7
Generously season the turkey inside and out with salt and pepper.
8
Starting from the neck end, gently slide your hand under the skin of the breast to loosen it. Spread about 1/4 cup of the herb butter under the skin, then rub the remaining herb butter all over the skin of the turkey.
9
Arrange the turkey parts and quartered onion around the turkey in the roasting pan, which can also be prepared a day ahead if desired (just cover and chill).
10
Preheat your oven to 350°F and place the rack at the lowest position.
11
If you wish to stuff the turkey, spoon your chosen stuffing into the main and neck cavities loosely.
12
Tuck the wing tips under the turkey and tie the legs together loosely to maintain shape during roasting.
13
Roast the turkey uncovered for 1 hour. After this, tent the breast and drumstick tops loosely with foil and roast for an additional hour.
14
Add 1 cup of broth, the herb sprigs, and the bay leaf to the drippings in the pan. Continuing to roast the turkey, baste it with 3/4 cup of broth and pan juices every 30 minutes.
15
Cook until the thermometer registers 175°F when inserted into the thickest part of the thigh, which should take about an additional 2 hours and 30 minutes for an unstuffed turkey and about 3 hours for a stuffed turkey.
16
Once done, transfer the turkey to a platter and let it stand for 30 minutes to allow the juices to redistribute; the internal temperature will rise by 5 to 10 degrees during this time.
17
Strain the pan juices into an 8-cup measuring cup and let it sit for a moment to separate the fat.
18
Reheat the gravy base over medium heat and whisk in 3 tablespoons of flour followed by the separated pan juices.
19
Bring this mixture to a boil and simmer until the gravy thickens and reduces to about 7 cups, roughly 12 minutes, stirring occasionally. Season with more salt and pepper to taste.
20
Finally, serve the beautifully roasted turkey with the sweet caramelized onion gravy poured over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The main dish is Herb-Infused Roast Turkey with Sweet Caramelized Onion Gravy.
How many servings does this turkey recipe yield?
This recipe serves approximately 14 people.
How long should the onions be sautéed for the gravy base?
The thinly sliced onions should be sautéed for about 40 minutes until they become richly brown.
What herbs are used in the herb-infused butter?
The herb butter uses room temperature butter mixed with chopped fresh thyme and fresh rosemary.
What temperature should the oven be set to?
The oven should be preheated and set to 350°F.
Where should the oven rack be positioned?
The oven rack should be placed at the lowest position.
What is the target internal temperature for the turkey?
The turkey is done when a thermometer registers 175°F in the thickest part of the thigh.
How long does it take to roast an unstuffed turkey in this recipe?
It takes approximately 4 hours and 30 minutes in total for an unstuffed turkey.
How long does it take to roast a stuffed turkey?
A stuffed turkey takes approximately 5 hours to roast.
How long should the turkey rest after cooking?
The turkey should stand for 30 minutes to allow juices to redistribute.
Can I prepare the gravy base in advance?
Yes, the gravy base can be made a day ahead; simply cover and chill until ready to use.
How often should I baste the turkey?
You should baste the turkey with broth and pan juices every 30 minutes during the latter half of roasting.
What ingredients are added to the gravy base for sweetness?
Balsamic vinegar and honey are added to the gravy base to provide sweetness and richness.
How do I prepare the turkey skin with herb butter?
Slide your hand under the skin of the breast to loosen it, spread 1/4 cup of herb butter underneath, and rub the rest over the outside.
When should I tent the turkey with foil?
Tent the breast and drumstick tops loosely with foil after the first hour of roasting.
What size turkey does this recipe require?
This recipe is designed for a 21-22 pound whole turkey.
What should I do with the wing tips and legs?
Tuck the wing tips under the turkey and tie the legs together loosely to maintain shape.
How do I thicken the final gravy?
Reheat the gravy base, whisk in 3 tablespoons of flour and the separated pan juices, then simmer until thickened.
What type of broth is used for basting?
Low sodium chicken broth is used for basting and the gravy.
How many onions are needed for the gravy?
The recipe calls for 4 large onions for the gravy base.
What is added to the pan drippings during roasting?
1 cup of broth, herb sprigs, and a bay leaf are added to the pan drippings after the second hour.
Does the internal temperature change while the turkey rests?
Yes, the internal temperature will typically rise by 5 to 10 degrees during the 30-minute rest period.
How much honey is used in the recipe?
3 tablespoons of honey are used for the gravy base.
What should I do with the turkey parts like the neck and heart?
They should be arranged around the turkey in the roasting pan to add flavor to the drippings.
Is the turkey roasted covered or uncovered?
The turkey is roasted uncovered for the first hour, then partially tented with foil.
What is the total amount of butter used in the entire recipe?
The recipe uses 1/2 cup of butter for the gravy base and 6 tablespoons for the herb butter.
Should the turkey be rinsed?
The instructions recommend rinsing the turkey thoroughly inside and out and then patting it dry.
How much gravy does this recipe produce?
The recipe reduces down to approximately 7 cups of gravy.
What kind of vinegar is in the gravy?
1/2 cup of balsamic vinegar is used in the gravy.
Can the turkey be prepared for roasting a day ahead?
Yes, you can season and butter the turkey and arrange it in the pan with onions a day ahead if kept covered and chilled.