Photo: Ellen Silverman; Styling: Toni Brogan
12 servings (serving size: about 6 ounces turkey and about 1/4 cup gravy)

You'll need to prepare the Homemade Turkey Broth ahead--a day or two in advance is ideal. In a pinch, use purchased fat-free, less-sodium chicken broth.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Remove giblets and neck from turkey; reserve for Homemade Turkey Broth. Pat turkey dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.

Step 3

Combine butter, chopped sage, thyme, 1 1/4 teaspoons salt, marjoram, and 1/2 teaspoon pepper; rub mixture under loosened skin and over the breast and drumsticks. Place onion, celery, and sage leaves in turkey cavity; tie legs together with kitchen string. Let stand at room temperature for 30 minutes. Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Pour 2 cups Homemade Turkey Broth in bottom of pan; place rack in pan. Bake turkey at 425° for 30 minutes. Reduce heat to 325° (do not remove turkey from oven). Bake at 325° for an additional 1 hour and 45 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from pan; cover loosely with foil. Let turkey stand 20 minutes; discard skin.

Step 4

Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a fine sieve into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining 2 cups Homemade Turkey Broth to drippings to equal 3 cups. Combine cornstarch and 3 tablespoons water in a small bowl, stirring with a whisk. Bring broth mixture to a boil; stir in cornstarch mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thickened, stirring frequently. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.

You May Like

Ratings & Reviews

sifullerton's Review

November 15, 2010
First I'd like to mention that didn't make the gravy ... that being said this was the best turkey I have ever made not dry at all :) I had no problems with the butter under the skin I have done this technique before with roasting chickens and it's wonderful

crzy4k9s's Review

November 27, 2009
This is the perfect roast turkey! I had a Trader Joe's fresh turkey that came already brined. I followed the recipe exactly but eliminated the salt since it was already brined & I put it in a gas smoker after roasting @ 425 in the oven. Be sure to place the rack from the smoker on top of the roasting pan, then place the turkey on top. This makes the transfer to the smoker easier. With a handful of hickory chips, it smoked 2.5 hrs @ 300 degrees. It came out perfect, very juicy & flavorful. Make sure the butter mixture is softened enough to work with & use a narrow rubber spatula to place under the skin. My biggest disappointment is that I should have bought a larger bird. I had 7 people who devoured a 13.5 lb bird w/little left over. This is the only way I will ever roast a turkey from now on!

egollnick2's Review

November 26, 2009
So the flavor itself was not bad and the turkey turned out quite juicy, I will never make this recipe again. The problem is with the butter-spice rub - butter is oily, and the raw turkey is moist, soooo trying to "rub" the mixture under the loosened skin was impossible and just clumps in your hands and basically resulted in chunks of rub. But rubbing the oily-ness on the skin produced a nice browning.