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Crispy skin, a tender, juicy bird, smooth gravy…make Thanksgiving memorable with this garlic and herb roast turkey with cider pan gravy.
The bird. It’s synonymous with Thanksgiving, right? I mean it would be blasphemous not to serve turkey in some form for the big day. But that being said, it can often be underwhelming. Under-seasoned, over-cooked and <EEEEK!> the dreaded dry turkey.
But this should come as no surprise. I mean, who is cooking a 20 pound bird more than once or twice a year? So it’s no wonder that we live in fear of the Thanksgiving turkey. But today I tell you to fear no more!
Let’s talk TURKEY
I’ve made Thanksgiving turkey many ways over the years, wet-brined, dry-brined, no-brine, Martha’s cheesecloth method, flipped over and straight up. And today you’ll reap the benefit of these wins and losses….or as I like to call them, “learning experiences”.
I’m all about the dry brine, which is fancy talk for rubbing salt and a little sugar over the bird and sticking it in the frig. Yep, I’ve done the big pots of brine and soaked the bird and while good, it wasn’t always worth the effort.
Dry Brine Method
Simply rub the salt/sugar mixture over the bird and let it rest uncovered in the refrigerator for 1-2 days.
The result? A wonderfully juicy turkey with crispy skin.
Turkey tips for success
- To impart flavor, I love an herb butter slathered all over and under the skin.
- It’s key to baste, baste, baste and not let the bottom of the pan dry out (we’re going to want all that goodness for our pan gravy).
- I’m a believer in a hot oven (425 degrees) for 20 mins, then reducing the temperature to 350 for the remainder of the cooking time. Let’s get a good sear going on that bird for that browned, crispy skin your showstopper deserves.
- Getting too brown? Simply cover it gently with foil until it reaches an internal temperature of 160 degrees or until the juices run clear.
- Now listen, here’s the critical part. REST. No, not for you. You’re cooking Thanksgiving dinner and you can rest tomorrow. No, you’ve got to rest that bird. The bigger the bird, the more rest we’re talking. I recommend at least 30 mins and up to an hour. Besides, we’ve got pan gravy to whip up while your bird relaxes.
Let’s talk GRAVY
So yes, you can make your own turkey stock from the neck and giblets to use in the gravy. I usually do because I can’t tear myself away from the kitchen over the holidays. But I’m here to tell you that you don’t have to.
That’s right, there are plenty of good quality stocks on the market and your pan gravy won’t suffer a bit if your stock isn’t from scratch. After all, we’ll be using all of those glorious drippings to make our gravy sing.
Gravy tips for success
- First things first, remove the bird to a large, (rimmed) cutting board or platter to rest. Tent it with foil so it stays warm.
- Now pour the drippings into a cup, or even better, a fat separator, but don’t scrape the pan.
- Place the pan on top of the stove and pour some of the fat back in.
- Add flour (Wondra flour is ideal for smooth gravy) and whisk, whisk, whisk.
- We’ll cook the flour/fat for a bit to get rid of the raw flour flavor, then very slowly pour in the wine, then the cider, while continuously whisking.
- Next up, add the turkey stock and any juices that you’ve collected (we’re whisking, we’re whisking).
- Lastly, season to taste with salt and pepper.
My recipe today is for a smaller bird, about 9 lbs, but all of the same principles apply for a larger one.
Obviously you’ll need to adjust the cooking time (think 10 -15 mins per pound) and increase the ingredient quantities. Hosting a large group? This recipe can be easily doubled for an 18 pound bird.
So talk turkey we did today and as a bonus we talked gravy too! But the Thanksgiving well has not run dry my friends, so keep on coming back to see what else will be gracing my table and filling our bellies for the big day!
Crispy skin, a tender, juicy bird, smooth gravy…make Thanksgiving memorable with this garlic and herb roast turkey with cider pan gravy.
- 9 lb fresh turkey, giblets removed, washed and dried
- 2 Tbsp kosher salt
- 1 Tbsp sugar
- 4 oz 1 stick unsalted butter, softened to room temperature
- 4 cloves garlic, minced
- 2 Tbsp parsley, minced
- 2 Tbsp thyme, minced
- Kosher salt and pepper
- 4 thyme sprigs
- 2 cloves garlic, smashed
- 1 apple, cored and quartered
- 1 cup dry white wine
- 1 cup turkey or chicken stock
- 1/4 cup fat (from drippings)
- 1/3 cup Wondra or AP flour
- 1/2 cup dry white wine
- 1/2 cup apple cider
- 3 cups turkey or chicken stock
- Kosher salt and pepper to taste
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Combine salt and sugar and rub all over the turkey. Place the turkey on a large baking sheet or roasting pan and place in the refrigerator, uncovered overnight.
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Mix all the ingredients together until combined in a food processor or by hand.
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Remove the turkey from the refrigerator and let the bird sit at room temperature for 30 mins to an hour. Preheat the oven to 425 degrees.
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Spread the herb butter all over chicken, including under the skin and in the cavity.
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Stuff the cavity with the herbs, apples, and garlic.
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Fold the wings behind the bird and truss the legs together with kitchen twine. Place the bird on a v-rack in a large roasting pan and pour the wine and stock into the bottom of the pan.
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Roast for 20 minutes and then reduce the temperature to 350 degrees. Continue to roast 1 1/2 – 2 hours or until the juices run clear. (or when an instant read thermometer reads 160 degrees. It will continue to cook while it rests). Baste the bird frequently and cover loosely with foil if the skin gets too brown. Add a little stock or water to the bottom of the pan if it dries out.
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Remove the turkey from the oven and place on a rimmed cutting board or platter. Tent with foil so the bird stays warm and let it rest for 30 mins to 1 hour.
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Pour the drippings into a large measuring cup or fat separator. Do not clean the pan. Measure out 1/4 cup of fat and pour back into the roasting pan set over 1-2 burners on your stove on medium heat.
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Whisk in the flour and cook for about two mins. Slowly whisk in the wine and then the cider, scraping the bottom of the pan. Finally add the stock and any collected juices in a slow, steady stream. Bring to a boil and reduce to a simmer.
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Season to taste with salt and pepper.
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Carve the turkey and serve with gravy alongside.
- To impart flavor, I love an herb butter slathered all over and under the skin.
- It’s key to baste, baste, baste and not let the bottom of the pan dry out (we’re going to want all that goodness for our pan gravy).
- I’m a believer in a hot oven (425 degrees) for 20 mins, then reducing the temperature to 350 for the remainder of the cooking time. Let’s get a good sear going on that bird for that browned, crispy skin your showstopper deserves.
- Getting too brown? Simply cover it gently with foil until it reaches an internal temperature of 160 degrees or until the juices run clear.
- Now listen, here’s the critical part. REST. No, not for you. You’re cooking Thanksgiving dinner and you can rest tomorrow. No, you’ve got to rest that bird. The bigger the bird, the more rest we’re talking. I recommend at least 30 mins and up to an hour. Besides, we’ve got pan gravy to whip up while your bird relaxes.
- There are plenty of good quality stocks on the market and your pan gravy won’t suffer a bit if your stock isn’t from scratch. After all, we’ll be using all of those glorious drippings to make our gravy sing.
Update Notes: This post was originally published in November 2016 but was republished with tips in November 2021.
1
Vivian | stayaliveandcooking says
You’re right in calling them learning experiences! We don’t often have turkey but my grandma makes the BEST roasted chicken – and that’s definitely from years of experience. (And loads of butter) Anyway, I’m in charge of Christmas dinner this year and I’ve been gathering all sorts of recipes…. This one is going on the list! I hope to benefit from your years of experience 😉 Have a great week!
Cathy says
“Learning experiences” just sounds so much better than “mistakes” right?? Can’t wait to see what you come up with for Christmas!
Jennifer @ Seasons and Suppers says
That is a beautiful turkey and I love how you have presented it so beautifully! So many great Thanksgiving recipes. Wishing my Thanksgiving wasn’t behind me 🙂
Cathy says
Thanks Jennifer. Thanksgiving if definitely one of my favorite holidays and I think I enjoy the planning almost as much as the day!
Cheyanne @ No Spoon Necessary says
I am ALL about the dry brine, butter and resting too, Cathy! I’ve tried lots of other methods and they all pale in comparison, plus they were totally not worth the effort. Your bird looks BEYOND delicious!!!! Talk about turkey perfection! I love the garlic and herbs and that cider pan gravy has me droooooooling! Wish we lived closer, because I would have shown up at your door. 🙂 Pinned! Cheers friend!
P.S. Thank you SO much for ‘hosting’ our dinner!! <3
Cathy says
Thanks Chey! Yes, the dry brine is so much easier and makes for a juicy bird with the best crispy skin. I so wish we were all closer so we could enjoy this feast together!
Mary Ann | The Beach House Kitchen says
I’m totally drooling over your turkey and mashed potatoes Cathy! I love the dry brine and butter method for turkey! Always so flavorful! Wishing I could grab a slice of that turkey and some of those mashed potatoes and gravy right off my screen! Thanks for hosting the party! XO
Cathy says
Thanks Mary Ann. Can’t go wrong with salt and butter, butter, butter! Loving our virtual feast today!
annie@ciaochowbambina says
Your photos have me feeling like I’m right at your table! If only I could swoop in with a fork and start tasting! Gorgeous! My hubby takes care of the turkey and he is going to love this recipe as much as I do! Thanks for hosting our virtual dinner, my friend! It was a wonderful idea that garnered beautiful dishes! Have a great day! xo
Cathy says
Thanks Annie! I’m loving how all of our dishes came together. Now I’m bummed at how long we have to wait to get to eating this feast.
Dawn - Girl Heart Food says
I’m staring at my computer screen right now with hearts in my eyes, lol 😀 This looks amazing, Cathy! I just want to dive right into those mashed potatoes and gravy. You can’t go wrong brining and then covering with butter and loading it with herbs. And then making your own gravy, not to mention cider gravy? YES! Our thanksgiving is over for the year in Canada, so now the next time I’ll have turkey will probably be Christmas and now I can’t wait, especially after seeing this deliciousness!! I can only imagine the smells coming from your kitchen as all this cooks. Pinned! Happy Monday 🙂
Cathy says
Thanks so much Dawn. Butter makes everything just a little better right? Your Thanksgiving may be passed, but you can join in on this one from afar. Too bad they don’t make computers scratch and sniff 😉
Cindy says
Wow! and Wow! This turkey is stunning. Eeek, is so funny. I am such a rookie when it comes to turkey making so I love the timing of this post. It is bonus time when I get to be the beneficiary of your tried and true attempts with turkey-making. Looking forward to trying this rub and getting that crispy outside. Cheers Cathy!
Cathy says
Thanks Cindy! Can’t go wrong with butter and salt. Loved your cake – truly the perfect finish to the meal.
Karen @ Seasonal Cravings says
What a gorgeous bird! I love using herb butter under the skin too. My mother in law used to cook hers in an oiled down paper grocery bag. That’s a new one, right? No offense to my MIL but yours looks like the way to go. And I promise to rest my bird just like you advise! I am thrilled to be sharing a virtual Thanksgiving with you my dear.
Cathy says
That is an interesting way to go Karen. Now you’ve peaked my interest. I’d love to see how that works! Great sharing the day with you too!
Kathleen | Hapa Nom Nom says
Sing it girl! Brining and basting covered with cheesecloth is the BEST way to go! It always yields the juiciest, most tender turkey ever! And I’m really loving all of the ingredients in your butter baste – talk about some serious flavor! YUM! And I definitely need some carving lessons from you!!! Somehow my turkey always looks like it was carved by a pack of wolves 😛
Cathy says
Ha! My carving skills definitely have improved with time. It’s also so much easier to carve all alone in my kitchen rather than with a table full of hungry people waiting for their drumstick!
April Davila says
This looks amazing. I was actually feeling kind of stressed about the turkey, as I have never been in charge of the bird before this year. I was even considering buying a deep fryer. This sounds SO much better!
Thanks.
Cathy says
Fear not April! It really is so much easier than you think.
Annemarie @ justalittlebitofbacon says
Those are some beautiful turkey photos you have there! I love your setup. And I’m with you on the dry brine. I’ve done wet brines and they are tough to do with a giant turkey it’s dry all the way for me these days. 🙂
Cathy says
Thanks Annemarie. Wet brines can be delicious for sure, but a lot more work with a big bird.
Leslie Anid says
Do you rub the dry brine just on the outside, or under the skin and in the cavity, too?
Cathy says
Great question Leslie. If the brine is applied to the skin only, it will take longer to penetrate. I like to gently loosen the skin and apply some to the meat as well. The majority goes on the skin. The key is to leave it uncovered in the frig for the crispest skin.
Summer says
Looks fantastic ♥
Cathy says
Thanks Summer!
Trudy says
I have a guest with celiac disease. I can’t use flour in the gravy, but can use cornstarch or some non- wheat substitute. Any suggestions? Amounts?
Cathy says
Cornstarch will definitely be a good substitute and make a smooth, velvety gravy. Be sure to mix the cornstarch with a little water to make a slurry before adding it to the pan. I would mix 1/4 cup cornstarch with 1/4 cup water and proceed with the recipe. You can always add more stock to thin or more cornstarch to thicken.
Lar says
Hey, do you have a guess on how long to cook other sized turkeys? My wife’s company gives everyone a Thanksgiving turkey. Our small turkey is 12 lbs or so. I can always watch for the clear drippings, but I’ll be running in enough circles that a beeping timer is a good feature to add.
Cathy says
The rule of thumb I go by is 12-15 mins per pound. Frozen turkeys take a little longer than fresh. If you start at a high heat and then lower it, it will be closer to 12 than 15. Happy thanksgiving!
Barb says
I am smoking a 21 pound turkey. I always brine my turkeys first. Would the dry rub work for smoked turkey and do you rinse the brine off before putting anything else on it?
Cathy says
Hi Barb. If you’re a fan of brining I couldn’t recommend dry brining more! I’m a complete convert. I never rinse the bird after dry brining (always before) because I’m after the crispiest skin possible. And always leave it uncovered in the frig. The skin may look a little odd after the dry brine, but trust me, the end result is fabulous. I haven’t smoked a turkey before, but if you’ve used a wet brine prior to smoking, I’m sure a dry brine would work in its place. Let me know how it goes!