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Overhead shot of Garlic and Herb Roast Turkey , carved, sliced and on an wooden platter with fresh bay leaves and loose cranberries.
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Garlic and Herb Roast Turkey with Cider Pan Gravy
Prep Time
30 mins
Cook Time
2 hrs 15 mins
Brining Time
1 d
Total Time
2 hrs 45 mins
 

Crispy skin, a tender, juicy bird, smooth gravy...make Thanksgiving memorable with this garlic and herb roast turkey with cider pan gravy.

Course: Main Dish
Cuisine: American
Keyword: pan gravy, roast turkey
Servings: 6 servings
Calories: 620 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 9 lb fresh turkey, giblets removed, washed and dried
Dry Brine
  • 2 Tbsp kosher salt
  • 1 Tbsp sugar
Garlic and Herb Butter
  • 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
Garlic and Herb Roast Turkey
  • 4 thyme sprigs
  • 2 cloves garlic, smashed
  • 1 apple, cored and quartered
  • 1 cup dry white wine
  • 1 cup turkey or chicken stock
Cider Pan Gravy
  • 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
Instructions
Dry Brine
  1. 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.
Garlic and Herb Butter

  1. Mix all the ingredients together until combined in a food processor or by hand.

Garlic and Herb Roast Turkey

  1. 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.

  2. Spread the herb butter all over chicken, including under the skin and in the cavity.

  3. Stuff the cavity with the herbs, apples, and garlic.

  4. 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.
  5. 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.
  6. 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.
Cider Pan Gravy

  1. 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.

  2. 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.
  3. Season to taste with salt and pepper.

  4. Carve the turkey and serve with gravy alongside.

Recipe Notes
  • 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.
Nutrition Facts
Garlic and Herb Roast Turkey with Cider Pan Gravy
Amount Per Serving
Calories 620 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 20g125%
Cholesterol 161mg54%
Sodium 2742mg119%
Potassium 660mg19%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 10g11%
Protein 40g80%
Vitamin A 830IU17%
Vitamin C 9.2mg11%
Calcium 52mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.