• 30 Ratings

This turkey needs to sit for half an hour before carving or the juices will seep out.

Recipe by Ian Knauer
Source: Better Homes and Gardens


Credit: Guy Ambrosino

Recipe Summary

25 mins
3 hrs
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Place rack in lower third of the oven. Mince garlic; in a small bowl mash garlic with 1 tsp. kosher salt to make a paste. Add butter, herbs, and 1/2 tsp. black pepper; mash with a fork. Put one-third of butter mixture in a separate bowl; stir in flour. Cover and chill for thickening gravy.

  • Remove neck and giblets from turkey; set aside. Discard the liver. Pat turkey dry. Working from large cavity end, use your fingers to gently loosen breast skin and leg skin nearest breast. Push remaining butter mixture under the loosened skin. Massage to spread butter evenly. Season inside of turkey with salt and pepper. Quarter two of the onions; finely chop the third. Insert one quartered onion into cavity. Season outside of turkey with salt and pepper. Fold neck skin under body, tuck wing tips under breast, and tie drumsticks together with 100% cotton kitchen string.

  • Place the turkey on a rack in a roasting pan; pour 2 cups water into the bottom of the pan. Tent turkey with foil. Roast 2 hours or until instant-read thermometer inserted in thigh registers at least 175°F, rotating pan and adding 1 cup water to pan after 1 hour. Remove from oven. Carefully tilt turkey so juices inside turkey run into pan. Discard onion from cavity. Transfer turkey to a platter; loosely cover with foil. Let stand for 30 minutes. Remove and discard string.

  • For turkey stock: While turkey roasts, place neck and giblets in a large saucepan. Add second quartered onion, the carrot, celery, and bouquet garni; fill with cold water (about 4 cups). Bring to boiling, skim foam from surface; reduce heat. Simmer, covered, 1 hour. Strain, discarding solids. Measure 3 cups.

  • For gravy: Strain pan juices through a mesh sieve into bowl. Let stand 5 minutes; skim off and reserve fat. Place roasting pan across two burners and cook remaining chopped onion in 1/4 cup of reserved fat over medium heat about 5 minutes or until golden, stirring and scraping up browned bits. Add wine; bring to boiling. Boil gently for 8 to 12 minutes or until liquid is almost evaporated. Add turkey stock and pan juices; bring to boiling. Whisk chilled butter mixture into boiling liquid until thickened. Simmer, uncovered, for 5 minutes, whisking occasionally. Season with salt and pepper. Slice turkey; serve with gravy.

14 to 16 lb turkey

Roast 3 to 3 1/2 hours or until an instant-read thermometer inserted in thigh registers at least 175°F.


If desired, add several halved Italian onions or shallots and several halved lemons to a shallow baking pan. Drizzle with olive oil. Add to the oven the last 30 minutes of roasting time. Roast, uncovered, until browned and tender. Place around turkey to serve along with fresh sage sprigs.

Nutrition Facts

634 calories; total fat 31g; saturated fat 13g; polyunsaturated fat 5g; monounsaturated fat 9g; cholesterol 267mg; sodium 706mg; potassium 620mg; carbohydrates 7g; fiber 0g; sugar 1g; protein 71g; trans fatty acid 1g; vitamin a 690IU; vitamin c 3mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 22mg; vitamin b6 1mg; folate 27mcg; vitamin b12 3mcg; calcium 63mg; iron 3mg.


30 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
Excellent recipe. This is the best turkey and gravy recipe I have seen. My husband has issues with salt and I¿ve been looking for recipes that use more herbs and less salt and do not need to be brined to be juicy and tasty. This one fits the bill and tastes delicious. The dressing in this issue that uses several types of breads and herbs is also wonderful!
Rating: 4 stars
This was very good and very easy. My 10 lb. turkey was cooked in about 1-1/2 hours (I did not put stuffing inside, just an onion and an apple, both cut up). The skin wasn't quite as brown as the photo... I expected I'd have time to cook it without foil. I did not get many pan drippings. The gravy was different, but tasty.
Rating: 1 stars
I followed the turkey recipe to the letter, using a 10.2 lb fresh turkey. 3.5 hours later the thermometer at last showed 175F, hurrah! but when I checked the other thigh it ran blood and the thermometer showed 130F. We were so late and so desperate to eat at that point that we just carved off some breast and threw the rest back in the fridge to deal with later. I could have cooked the turkey at 325 and had faster and better results. Yes, my oven is fine - I have an oven thermometer and cooked a perfect beef tenderloin the night before. The gravy was not particularly good and the dressing was OK but not brilliant. BHG fail.
Rating: Unrated
trying this today  will let you know !
Rating: Unrated
I liked this recipe, especially the gravy.