Photo: Charles Masters
Hands-on Time
35 Mins
Total Time
2 Hours 15 Mins
Serves 12 (serving size: about 6 ounces turkey and 1/4 cup gravy)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Remove giblets and neck from turkey; discard liver. Reserve neck and giblets. Pat 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, 2 teaspoons rosemary, 1 teaspoon salt, 1/4 teaspoon pepper, coriander, and garlic in a small bowl. Rub butter mixture under loosened skin and over breasts and drumsticks. Tie legs together with kitchen string. Place remaining 1 teaspoon rosemary, reserved giblets, neck, carrots, celery, and onion in the bottom of a large roasting pan coated with cooking spray. Add 1/2 cup broth. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 425° for 30 minutes.

Step 4

Reduce oven temperature to 325° (do not remove turkey from oven). Add 1/2 cup broth to pan. Bake an additional 30 minutes. Rotate pan in oven; bake an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove from oven; let stand on a cutting board for 30 minutes. Discard skin.

Step 5

Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings into bag; let stand 10 minutes. Discard solids. Seal bag; snip off 1 bottom corner of bag. Drain pan drippings into a medium saucepan, stopping before fat layer reaches the opening. Add remaining 2 cups broth to pan; bring to a boil. Combine 3 tablespoons flour and 3 tablespoons water in a small bowl, stirring with a whisk until smooth. Stir the flour mixture into broth mixture, and boil 1 minute or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.

Ratings & Reviews

ktleyed's Review

November 25, 2012
Made this turkey this year for T-giving, I thought it was delicious, though I could not get the pan gravy as thick as I usually do with my own method of making a roux first in the pan. It was still very tasty though. My turkey was much larger than in the recipe, so I kept it in the over longer and put foil over it to keep the skin from burning.

boston7883's Review

November 22, 2012
This is the best turkey I ever made. Just so moist and delicious!

MerrileeV's Review

February 06, 2012
Fantastic! Made this for Thanksgiving 2011. It was the best turkey we have had.

ibscrappin's Review

December 31, 2011
I made this for dinner tonight, I used a light butter (more WW friendly) and only cooked 1/2 a turkey breast. I adjusted the rub by 1/3. I will be making this again!

Laurie18's Review

November 25, 2011
This was a great flavored butter that everyone enjoyed. I didn't do the gravy since I just ran out of time and with all the wonderful side dishes who needed gravy.

texasmd's Review

November 19, 2011
Made this turkey for a Thanksgiving party. It was delicious. Since I had a larger 19 lb turkey I ended up using more butter (3/4 stick) and about 3 times as much garlic and rosemary. Very moist. I did end up cooking for almost 4 hours though. But I will definitely use this recipe again!