There’s something timeless about the aroma of a roast turkey wafting through the house during the holidays. This herb-crusted Christmas roast turkey with pan gravy is a festive centerpiece that brings both flavor and elegance to your holiday table. Whether you’re planning your Christmas turkey dinner or exploring new thanksgiving food ideas, this recipe offers a rich herbaceous crust, juicy and tender meat, and a golden brown finish that’s sure to impress. The savory pan gravy, made from the turkey drippings, ties the entire meal together with comforting warmth. It’s a show-stopping recipe that’s surprisingly simple when broken down step-by-step—even for those tackling their first whole bird.

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Herb-Crusted Christmas Roast Turkey with Pan Gravy

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Cuisine American, British

Servings 10

Equipment

Roasting pan with rack Essential to lift the bird off the bottom and allow airflow. A disposable foil roasting pan with a makeshift rack of vegetables also works.
Meat Thermometer Digital or instant-read thermometers are best for accuracy.
Pastry brush or your hands To coat the bird with the herb-butter mixture.
Cheesecloth (optional) For those looking for a juicier, evenly browned bird, a cheesecloth turkey recipe approach works wonders. The cloth is soaked in butter and broth and draped over the turkey while roasting.
Aluminum foil To tent the turkey if it browns too quickly.
Carving knife and board For slicing and serving.

Ingredients

For the Turkey

1 whole turkey 12–14 pounds, thawed if frozen
1/2 cup unsalted butter softened
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped parsley
6 cloves garlic minced
Zest of 1 lemon
1 tablespoon kosher salt
1 teaspoon black pepper
1 large onion quartered
1 lemon halved
2 carrots cut into large chunks
2 celery stalks cut into large chunks
2 cups low-sodium chicken broth plus more as needed

For the Pan Gravy

3 tablespoons turkey drippings or unsalted butter
3 tablespoons all-purpose flour
2 cups turkey stock or low-sodium chicken broth can include pan drippings
Salt and pepper to taste
Splash of white wine optional

Instructions

Prepare the Bird

Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water, then pat it completely dry with paper towels. Place it on a rack in a roasting pan.

Make the Herb Butter

In a small bowl, combine softened butter, olive oil, chopped herbs, garlic, lemon zest, salt, and pepper. Mix until it forms a fragrant, spreadable herb butter.

Season and Stuff

Gently loosen the skin over the turkey breast by sliding your fingers underneath, being careful not to tear it. Spread about two-thirds of the herb butter directly under the skin and over the meat. Rub the remaining butter all over the outside of the bird. Fill the cavity with onion quarters, halved lemon, and a few extra herb sprigs if you like.
For those who love cheese cloth turkey recipes, soak a large piece of cheesecloth in melted butter and chicken broth, then drape it over the entire turkey before placing it in the oven. This method ensures an extra moist and beautifully golden bird.

Roast the Turkey

Preheat your oven to 325°F (165°C). Place the roasting pan in the lower third of the oven. Add the carrots and celery to the bottom of the pan and pour in the chicken broth. Roast for about 3 hours, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the turkey with pan juices every 30–40 minutes. If using cheesecloth, baste over the cloth; remove it for the last 30 minutes to let the skin crisp up.

Rest and Carve

Once done, transfer the turkey to a carving board and tent loosely with foil. Let it rest for at least 20–30 minutes before carving. Resting is key to retaining juices and ensuring tender slices.

Make the Pan Gravy

While the turkey rests, strain the pan drippings into a bowl. Skim off the fat (or keep a bit for flavor). In a saucepan over medium heat, melt the fat or butter and whisk in flour to form a roux. Slowly whisk in broth and drippings. Simmer until thickened, about 10 minutes. Add a splash of white wine if desired, and season with salt and pepper to taste.

Pairings

This herb-crusted turkey pairs beautifully with classic sides and a few elevated choices:

Mashed potatoes with garlic and cream – The ultimate creamy base for soaking up that rich pan gravy.
Roasted Brussels sprouts with balsamic glaze – Earthy and slightly sweet, perfect against the savory turkey.
Cranberry-orange relish – Adds a tangy brightness that cuts through the richness.
Savory stuffing with sausage and apple – A must-have for a hearty turkey dinner idea.
Buttered green beans with toasted almonds – Adds color and crunch to your plate.
Pinot Noir or Chardonnay – Both wines complement the herb notes and golden roasted flavors beautifully.
For dessert, consider a Christmas classic like spiced gingerbread cake or a bourbon pecan pie.

FAQs

1. What type of turkey should I use?

A fresh, unbrined bird works well for this recipe. If using a frozen turkey, be sure to thaw it completely in the fridge—this takes about 3 days for a 12-14 lb bird. Avoid pre-seasoned turkeys as the added sodium can overpower the herb crust.

2. Can I use turkey breast instead of a whole bird?

Absolutely. For smaller turkey meals or weeknight simple turkey recipes, a bone-in turkey breast is a great alternative. Adjust the cooking time accordingly; a 6–7 lb breast typically takes around 2 hours.

3. Do I need to use a cheesecloth?

No, but using a cheesecloth soaked in butter or broth helps achieve an evenly golden, juicy bird—especially for those looking for cheesecloth turkey recipe techniques. It’s not mandatory but highly recommended for turkey recipes oven methods where moisture retention is key.

4. Can I prepare this in advance?

You can prepare the herb butter and season the turkey the night before, then cover and refrigerate. Let the bird come to room temperature for 30–45 minutes before roasting. The gravy can also be made ahead and reheated with a splash of broth.

5. How should I garnish the turkey?

There are plenty of turkey garnish ideas to elevate presentation. Try fresh herb sprigs (thyme, rosemary), citrus slices, cranberries, or even pomegranate seeds for a festive look. These elements not only beautify your platter but add seasonal flair, perfect for a Christmas or Thanksgiving table.