Herb-Roasted Turkey & Gravy

Herb Roasted Turkey

Tucked under the turkey, thick slices of potato soak up all the flavorful juices.

Herb-Roasted Turkey
Makes 8 servings
  • 4 medium russet potatoes
  • 2½ teaspoons kosher salt, divided
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 2 sprigs fresh thyme
  • 1 cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons lemon zest
  • 2 teaspoons ground black pepper
  • 1 (14-pound) frozen turkey, thawed and giblets removed
  • 2 whole lemons
  • 3 tablespoons olive oil
  • Turkey Gravy (recipe follows)
  1. Preheat oven to 400°. Peel potatoes, and cut into 2 inch thick rounds. Place potatoes in a 15-inch cast-iron skillet. Sprinkle with 1 teaspoon salt, and top with herb sprigs.
  2. In a medium bowl, stir together butter, garlic, chopped herbs, zest, pepper, and remaining 1½ teaspoons salt. Rub butter mixture under skin and on outside of turkey. Stuff turkey with lemons. Tuck wings under, and tie legs with kitchen twine. Place turkey on top of potatoes.
  3. Bake until golden brown, about 30 minutes. Reduce oven to 325°, and bake until a meat thermometer inserted in thickest portion registers 165°, about 3 hours more, covering with foil to prevent excess browning, if necessary. Let stand for 30 minutes.
  4. Remove turkey and potatoes from skillet. Discard herb sprigs. Reserve 1⅓ cups drippings for Turkey Gravy.
  5. Wipe skillet clean. Heat oil over medium heat. Add potatoes, and brown on both sides. Place turkey on top of potatoes, and serve with Turkey Gravy.

Making a brown roux adds hearty flavor to this rich turkey gravy.
Turkey Gravy
Makes about 6 cups
  • 1⅓ cups reserved drippings from Herb-Roasted Turkey
  • ⅓ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 1 (32-ounce) carton chicken broth
  • 6 fresh sage leaves
  • 2 cloves garlic, smashed Salt and pepper, to taste
  1. Place drippings in a fat separator. Strain until 1 cup drippings remain. Set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, until smooth and light brown, 10 to 12 minutes.
  3. Gradually whisk in drippings and broth until smooth. Add sage and garlic. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 15 minutes.
  4. Remove from heat and discard sage and garlic. Add salt and pepper to taste.


Find more delicious Thanksgiving dishes in our newest issue of Southern Cast Iron


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