Best 10 Herb Rubbed Turkey With Roasted Garlic Gravy Recipes

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If you are looking for a flavorful and mouthwatering Thanksgiving or Christmas turkey recipe, herb rubbed turkey with roasted garlic gravy is an excellent choice. This classic dish combines the savory flavors of fresh herbs, aromatic roasted garlic, and rich gravy, resulting in a succulent and juicy turkey that will be the star of your holiday table. With its crispy, golden-brown skin and tender, flavorful meat, this recipe is sure to impress your family and friends.

Let's cook with our recipes!

SAVORY HERB RUB ROASTED TURKEY



Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons McCormick® Sage, Rubbed or 2 tablespoons McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
3/4 teaspoon McCormick® Nutmeg, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil
.

Steps:

  • 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

ROAST TURKEY WITH HERB GRAVY



Roast Turkey with Herb Gravy image

Provided by Nancy Fuller

Categories     main-dish

Time P1DT5h45m

Yield 6 to 8 servings

Number Of Ingredients 11

One 12 to 15 pound turkey (giblets and neck removed)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 stick butter, for rubbing the bird
2 carrots, cut into chunks
2 ribs celery, cut into chunks
1 onion, cut into chunks
1 bunch fresh thyme plus 3 tablespoons chopped
2 cups chicken stock
3 tablespoons flour
1/2 cup chopped fresh sage

Steps:

  • The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate.
  • Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours.
  • Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving.
  • Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey.

HERB-RUBBED TURKEY



Herb-Rubbed Turkey image

Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 12 servings plus leftovers.

Number Of Ingredients 25

1 turkey (10 to 12 pounds)
1 tablespoon each salt, dried thyme and marjoram
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons rubbed sage
3/4 teaspoon celery seed, crushed
3/4 teaspoon pepper
2 medium carrots, cut into pieces
1 medium onion, cut into wedges
1 celery rib with leaves, cut into pieces
ROASTED GARLIC GRAVY:
2 whole garlic bulbs
3 teaspoons olive oil, divided
2 celery ribs, cut into pieces
1 medium onion, cut into wedges
1 medium carrot, cut into pieces
6-1/4 cups water, divided
10 black peppercorns
2 whole cloves
3 sprigs fresh parsley
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 cup cornstarch
1/4 teaspoon salt
Pepper to taste

Steps:

  • Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.

Nutrition Facts :

MCCORMICK® SAVORY HERB RUB ROASTED TURKEY



McCormick® Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 3h50m

Yield 12

Number Of Ingredients 10

2 tablespoons McCormick® Rubbed Sage or McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
¾ teaspoon McCormick® Ground Nutmeg
1 turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil

Steps:

  • Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Nutrition Facts : Calories 815.2 calories, Carbohydrate 2.5 g, Cholesterol 312.7 mg, Fat 38.5 g, Fiber 0.6 g, Protein 107.5 g, SaturatedFat 11.1 g, Sodium 489.7 mg, Sugar 0.7 g

HERB TURKEY RUB



Herb Turkey Rub image

This rub can be used on fish, chicken, pork loin, and turkey

Provided by Vivian Herren

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 12

Number Of Ingredients 8

4 teaspoons chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion
4 teaspoons minced garlic
¼ cup white wine Worcestershire sauce
2 teaspoons coarse kosher salt
½ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g

HERB-RUBBED TURKEY WITH ROASTED-GARLIC GRAVY



Herb-Rubbed Turkey with Roasted-Garlic Gravy image

Provided by Kathryn Matthews

Categories     Garlic     Herb     Poultry     turkey     Roast     Thanksgiving     Low Carb     Low Fat     Dinner     Healthy     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Turkey
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh sage leaves
1/2 cup fresh rosemary leaves
1/2 cup fresh thyme leaves
22 medium garlic cloves (about 3 heads)
1 (10- to 12-pound) turkey, preferably organic or free-range
1 large or 2 medium onions, sliced into thin rings
2 tablespoons plus 1 teaspoon grapeseed oil
Roasted-garlic gravy
1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil
3 1/2 cups (28 ounces) low-sodium chicken broth, preferably organic
1/4 cup all-purpose flour

Steps:

  • One day ahead:
  • Process herbs and garlic in food processor until finely minced. Set aside.
  • Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.
  • To roast:
  • Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350°F. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. They will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack.
  • Roast 45 minutes. Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings. Let turkey stand 20 minutes before carving.
  • Prepare gravy while turkey rests:
  • Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups.
  • Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY



Roast Turkey With Herb Butter and Caramelized-Onion Gravy image

Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 14 serving(s)

Number Of Ingredients 17

1/2 cup butter
4 large onions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
1/2 cup balsamic vinegar
3 tablespoons honey
6 tablespoons butter, room temperature
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 (21 -22 lb) whole turkey, neck, heart, and gizzard reserved
1 large onion, quartered
4 1/2 cups about low sodium chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tablespoons all-purpose flour

Steps:

  • For gravy base:.
  • Melt butter in large pot over medium-high heat.
  • Add onions and sauté until deep brown, about 40 minutes.
  • Mix in rosemary and thyme, then flour; stir 1 minute.
  • Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
  • For turkey:.
  • Mix butter and herbs in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
  • Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
  • Set rack at lowest position in oven and preheat to 350°F.
  • If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
  • Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
  • Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
  • Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
  • ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Strain pan juices into 8-cup measuring cup; spoon fat off top.
  • Heat gravy base over medium heat.
  • Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3

GARLIC AND HERB ROASTED TURKEY



Garlic and Herb Roasted Turkey image

Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 14 servings (2 cups gravy).

Number Of Ingredients 13

1 turkey (14 to 16 pounds)
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
1-1/2 teaspoons garlic powder
1-1/2 teaspoons Italian seasoning
1 teaspoon each minced fresh rosemary, tarragon and thyme
1/4 teaspoon salt
1/4 teaspoon each lemon-pepper seasoning, cayenne pepper, chili powder and paprika
2 garlic cloves, minced
1 medium lemon, cut into wedges
1 medium orange, cut into wedges
2 tablespoons all-purpose flour

Steps:

  • Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 541 calories, Fat 24g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 225mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 73g protein.

HERBED TURKEY WITH ROASTED GARLIC GRAVY



Herbed Turkey With Roasted Garlic Gravy image

Make the garlic herb rub up to a day ahead and rub under the skin of the turkey, then let the turkey chill. After you cook the turkey, cover it with foil to keep it warm whiel you bake the sweet potato casserole and sourdough stuffing.

Provided by Lizzie Rodriquez

Categories     Whole Turkey

Time 7h20m

Yield 15 serving(s)

Number Of Ingredients 10

1 cup fresh parsley, flat leaf
1/4 cup sage leaf
1/4 cup rosemary
1/4 cup thyme leaves
12 garlic cloves
1 whole garlic head
15 lbs turkey
nonstick cooking spray
29 ounces chicken broth
1/4 cup all-purpose flour

Steps:

  • Preheat oven to 325°.
  • To prepare garlic-herb rub place first 5 ingredients in a food processor; process until finely minced.
  • To prepare turkey, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
  • Remove and discard giblets and neck from turkey. Rinse turkey with cold water, pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers gently pushing between skin and meat. Spread garlic-herb nib under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
  • Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325° for 1 hour. Add garlic head to pan, bake an additional 2 hours or until thermometer registers 180. Place turkey on a platter, reserving pan drippings, let stand 20 minutes. Discard skin.
  • To prepare gravy, place a zip-top plastic bag inside a 4- cup glass measure. Pour pan drippings into bag, let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cups). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
  • Separate roasted garlic cloves, squeeze to extract garlic pulp. Discard skins, Heat reserved fat in a medium sauce pan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat stirring constantly. Remove from heat.

Nutrition Facts : Calories 752.5, Fat 36.9, SaturatedFat 10.4, Cholesterol 308.7, Sodium 482.8, Carbohydrate 3.8, Fiber 0.4, Sugar 0.2, Protein 94.5

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY



Roast Turkey with Herb Rub and Shiitake Mushroom Gravy image

Categories     Mushroom     turkey     Roast     Christmas     Thanksgiving     Rosemary     Tarragon     Thyme     Bon Appétit

Yield Serves 16

Number Of Ingredients 21

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
4 cups canned low-salt chicken broth
For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

Steps:

  • Make turkey:
  • Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
  • Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
  • Meanwhile, prepare gravy:
  • Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
  • Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

Tips:

  • Brine the turkey: Soaking the turkey in a brine solution before cooking helps to keep it moist and flavorful. To make a basic brine, dissolve 1 cup of salt and 1/2 cup of sugar in 1 gallon of cold water. Add the turkey to the brine and refrigerate for 12-24 hours.
  • Use a flavorful herb rub: A good herb rub will add a lot of flavor to your turkey. Some popular herbs to use in a turkey rub include thyme, rosemary, sage, and garlic. You can also add other spices, such as paprika, cumin, and chili powder, to taste.
  • Roast the turkey at a high temperature: This will help to create a crispy skin and juicy meat. Roast the turkey at 450 degrees Fahrenheit for 30 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue to cook until the internal temperature reaches 165 degrees Fahrenheit.
  • Make a flavorful gravy: A good gravy is the perfect complement to turkey. To make a simple gravy, combine the pan drippings from the turkey with some chicken broth, flour, and seasonings. Simmer until thickened.
  • Let the turkey rest before carving: This will help to keep the juices in the meat. Let the turkey rest for 10-15 minutes before carving.

Conclusion:

Herb-rubbed turkey with roasted garlic gravy is a delicious and classic dish that is perfect for any special occasion. By following these tips, you can make sure that your turkey is moist, flavorful, and perfectly cooked. So next time you're looking for a special meal to serve your family and friends, give this recipe a try.

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