Every Thanksgiving table deserves a show-stopping bird. For those who love tradition, a golden-roasted herb turkey offers timeless comfort and fragrant flavors. For the adventurous, our sweet-and-spicy version brings heat, honey, and a modern twist. Whichever you choose, both turkeys promise juicy meat, crispy skin, and the kind of centerpiece that makes guests pause in admiration before the first bite.
Roasted Herb Turkey and Gravy
serves eight
Ingredients
3 tablespoons butter
2 1/2 tablespoons salt
1 tablespoon dried thyme
2 teaspoons dried sage
1 teaspoon black pepper
1 teaspoon fennel seeds, lightly crushed
1 (12-pound) fresh whole turkey
2 tablespoons avocado oil
4 cups chopped yellow onions (about 3 onions)
3 cups chopped carrots (about 7 carrots)
2 cups chopped celery (about 5 stalks)
2 bay leaves
3 cups water
For the Gravy:
3 1/2 cups chicken broth, plus 1/2 cup
1/4 cup flour
Directions
In a skillet, melt butter over medium heat. Stir in salt, thyme, sage, pepper, and fennel seeds. Cook until fragrant, about 1 minute. Remove from heat and let cool. Reserve 1 tablespoon of the mixture.
Prepare the turkey by removing giblets and neck, then patting dry. Loosen the skin gently from the breast and spread the butter mixture underneath. Replace the skin, drizzle with oil, and rub with the reserved butter mixture. Tie legs with twine and tuck in wings. Let the turkey sit at room temperature for 1 hour or refrigerate overnight.
Preheat oven to 375°F. Place onions, carrots, celery, and bay leaves in the bottom of a roasting pan. Set a rack on top, coat with spray, and place the turkey on it. Add water to the pan and roast until a thermometer in the thigh reads 165°F, about 1 hour 45 minutes, rotating once. Let rest at least 30 minutes.
For the gravy, transfer drippings and vegetables to a saucepan. Add 3 1/2 cups broth and bring to a boil. Strain, discarding vegetables. Return liquid to pan. Whisk flour with 1/2 cup broth and whisk into the pan. Boil until thickened and reduced to 4 cups, about 20 minutes. Serve alongside turkey.
Sweet and Spicy Roast Turkey
serves eight
Ingredients
3 tablespoons salt
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons ground ginger
2 teaspoons dry mustard
3/4 teaspoon cayenne pepper
1 (12-pound) fresh whole turkey
3 tablespoons avocado oil, divided
2 tablespoons honey
1 tablespoon hot sauce
3 cups water
Directions
In a small bowl, combine the salt, sugar, paprika, onion powder, ginger, mustard, and cayenne. Reserve 2 tablespoons.
Remove giblets and neck from the turkey and pat dry. Loosen the skin gently from the breast and spread the rub underneath. Replace skin, drizzle with 2 tablespoons oil, and sprinkle with reserved rub. Tie legs with twine and tuck in wings. Let sit at room temperature for 1 hour or refrigerate overnight.
Preheat oven to 375°F. Place turkey on a rack in a roasting pan, coat with spray, and add water to the pan. Roast for 1 hour 10 minutes, then rotate and brush with half the glaze. Continue roasting until the thigh registers 165°F, about 25 minutes more. Brush with remaining glaze and rest for 30 minutes before carving.
For the glaze, whisk together honey, hot sauce, and remaining tablespoon of oil. Brush at the halfway point and again after roasting.