Thanksgiving Pioneer-Style Herb Roasted Turkey

This easy and delicious Thanksgiving Pioneer-Style Herb Roasted Turkey is perfect for your holiday feast. Roasted to golden perfection, this dish features rich herb butter and flavorful sage gravy. With simple ingredients and a few easy steps, you can create a juicy, flavorful turkey that everyone will love.

Ingredients Needed:

Turkey:

• 1 (17-pound) whole fresh turkey, rinsed well and patted dry
• 1 stick unsalted butter, slightly softened
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme leaves
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 3 large carrots, cut into pieces
• 3 large stalks of celery, cut into pieces
• 2 large onions, quartered
• 8 cups homemade chicken stock, divided, plus more if needed for gravy

Sage Gravy:

• Turkey neck
• 1/4 cup fresh sage leaves
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 cup white wine
• 4 cups sage-infused stock
• Salt and freshly ground black pepper
• 1 tablespoon finely chopped fresh sage

How To Make Thanksgiving Pioneer-Style Herb Roasted Turkey?

1. Prepare the Turkey: Take the turkey out of the fridge 1 hour before roasting.
2. Make the Herb Butter: Blend the butter, sage, rosemary, thyme, and parsley in a food processor. Season with salt and pepper.
3. Preheat the Oven: Heat your oven to 230°C.
4. Season the Turkey: Season the turkey’s cavity with salt and pepper, then stuff it with half of the carrots, celery, and onion. Rub the turkey with the herb butter and season with salt and pepper.
5. Warm the Stock: Keep 960ml of chicken stock warm on low heat.
6. Roast the Turkey: Place the remaining vegetables in a roasting pan. Put the turkey on top and roast for 45 minutes until golden brown.
7. Reduce the Temperature: Lower the oven temperature to 175°C and roast for 2 to 2 1/4 hours, basting with stock every 15 minutes. The turkey is done when the internal temperature reaches 71°C.
8. Rest the Turkey: Remove the turkey, cover it with foil, and let it rest for 20 minutes before slicing.
9. Prepare the Gravy Liquid: Strain the roasting pan liquid into a saucepan. Add the turkey neck and bring to a boil. Add sage leaves, remove from heat, and steep for 15 minutes.
10. Make the Gravy: In a separate saucepan, melt butter, then stir in flour and cook for 1 minute. Add wine and reduce by half.
11. Finish the Gravy: Whisk in the sage stock and cook for 5 minutes until thickened. Season with salt, pepper, and chopped sage.

Recipe Tips:

• Let the Turkey Rest: After roasting, rest the turkey for at least 20 minutes before slicing. This helps keep it juicy and tender.
• Baste Often: Baste the turkey every 15 minutes with warm chicken stock to keep the meat moist and flavorful.
• Use a Meat Thermometer: Make sure the turkey reaches 71°C in the thigh for perfectly cooked meat.
• Don’t Skip the Herb Butter: Rub the turkey generously with the herb butter to add great flavor and a golden, crispy skin.
• Save the Drippings: The turkey drippings are full of flavor. Use them to make a rich and delicious gravy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the turkey cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap the turkey tightly in plastic wrap and foil, then freeze it for up to 3 months.
• Reheat: Heat the turkey slices in a pan with a bit of stock or butter for 5-7 minutes.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 1,220mg
• Potassium: 837mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 26g

Try More Bobby Flay Recipes:

• Bobby Flay Roast Turkey​
• Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples
• Bobby Flay Turkey Breast
• Bobby Flay Turkey Meatloaf

Thanksgiving Pioneer-Style Herb Roasted Turkey

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Dinner Recipe Keys: T Thanksgiving Pioneer-Style Herb Roasted Turkey

Difficulty:BeginnerPrep time: 15 minutesCook time:3 hours Rest time: 5 minutesTotal time:3 hours 20 minutesServings:8 servingsCalories:380 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Thanksgiving Pioneer-Style Herb Roasted Turkey is perfect for your holiday feast. Roasted to golden perfection, this dish features rich herb butter and flavorful sage gravy. With simple ingredients and a few easy steps, you can create a juicy, flavorful turkey that everyone will love.

Ingredients

Turkey:

• 1 (17-pound) whole fresh turkey, rinsed well and patted dry
• 1 stick unsalted butter, slightly softened
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme leaves
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 3 large carrots, cut into pieces
• 3 large stalks of celery, cut into pieces
• 2 large onions, quartered
• 8 cups homemade chicken stock, divided, plus more if needed for gravy

Sage Gravy:

• Turkey neck
• 1/4 cup fresh sage leaves
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 cup white wine
• 4 cups sage-infused stock
• Salt and freshly ground black pepper
• 1 tablespoon finely chopped fresh sage

Instructions

1. Prepare the Turkey: Take the turkey out of the fridge 1 hour before roasting.
2. Make the Herb Butter: Blend the butter, sage, rosemary, thyme, and parsley in a food processor. Season with salt and pepper.
3. Preheat the Oven: Heat your oven to 230°C.
4. Season the Turkey: Season the turkey’s cavity with salt and pepper, then stuff it with half of the carrots, celery, and onion. Rub the turkey with the herb butter and season with salt and pepper.
5. Warm the Stock: Keep 960ml of chicken stock warm on low heat.
6. Roast the Turkey: Place the remaining vegetables in a roasting pan. Put the turkey on top and roast for 45 minutes until golden brown.
7. Reduce the Temperature: Lower the oven temperature to 175°C and roast for 2 to 2 1/4 hours, basting with stock every 15 minutes. The turkey is done when the internal temperature reaches 71°C.
8. Rest the Turkey: Remove the turkey, cover it with foil, and let it rest for 20 minutes before slicing.
9. Prepare the Gravy Liquid: Strain the roasting pan liquid into a saucepan. Add the turkey neck and bring to a boil. Add sage leaves, remove from heat, and steep for 15 minutes.
10. Make the Gravy: In a separate saucepan, melt butter, then stir in flour and cook for 1 minute. Add wine and reduce by half.
11. Finish the Gravy: Whisk in the sage stock and cook for 5 minutes until thickened. Season with salt, pepper, and chopped sage.

Notes

• Let the Turkey Rest: After roasting, rest the turkey for at least 20 minutes before slicing. This helps keep it juicy and tender.
• Baste Often: Baste the turkey every 15 minutes with warm chicken stock to keep the meat moist and flavorful.
• Use a Meat Thermometer: Make sure the turkey reaches 71°C in the thigh for perfectly cooked meat.
• Don’t Skip the Herb Butter: Rub the turkey generously with the herb butter to add great flavor and a golden, crispy skin.
• Save the Drippings: The turkey drippings are full of flavor. Use them to make a rich and delicious gravy.

Keywords:Thanksgiving Pioneer-Style Herb Roasted Turkey