Layered Garlic-Herb Glazed Roast Turkey with Pan Gravy

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional 12–24 hour dry brine)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes (plus optional brine time)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 2 1/2 tbsp kosher salt, 2 tsp black pepper
• 2 tbsp olive oil, 6 tbsp unsalted butter (divided)
• 1 onion, 2 carrots, 2 celery stalks, 1 lemon, 1 head garlic
• 3 cups low-sodium chicken or turkey stock (plus extra as needed)
• 1/2 cup dry white wine (or extra stock)
• 4 tbsp all-purpose flour
• 6 cloves garlic, minced
• 2 tbsp chopped fresh thyme, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh sage

Do This

• 1. Pat turkey dry, season all over (and inside) with salt and pepper. Refrigerate uncovered 12–24 hours if possible, or proceed right away.
• 2. Make garlic-herb pan gravy concentrate: simmer stock, wine, garlic, and herbs; thicken with butter and flour; reduce to a glossy, spoon-coating sauce.
• 3. Stuff turkey cavity with onion, lemon, garlic, and herbs. Tuck wings under, tie legs. Rub skin with olive oil and softened butter.
• 4. Roast at 425°F (220°C) for 45 minutes with some stock in the pan.
• 5. Reduce oven to 325°F (165°C). Brush turkey all over with the warm garlic-herb concentrate every 30 minutes until the thickest part of the breast and thigh reach 160–165°F (71–74°C), about 2–2 1/2 hours more.
• 6. Rest turkey 30–40 minutes. Meanwhile, combine pan drippings with remaining concentrate and extra stock; simmer and adjust seasoning for gravy.
• 7. Carve turkey, drizzle with some gravy, and serve the rest on the side.

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Why You’ll Love This Recipe

• Layered flavor: brushing with garlic-herb pan gravy concentrate builds a deep, savory glaze as the turkey roasts.
• Beautifully bronzed skin with a glossy, lacquered finish that looks straight out of a magazine.
• Foolproof, richly flavored gravy already partly made before the turkey even comes out of the oven.
• Clear, home-cook–friendly steps that walk you from thawed bird to impressive centerpiece.

Grocery List

• Produce: 1 onion, 2 carrots, 2 celery stalks, 1 lemon, 1 head garlic, 6 extra garlic cloves, fresh thyme, fresh rosemary, fresh sage
• Dairy: Unsalted butter (at least 1 stick / 8 tbsp)
• Pantry: Whole turkey (12–14 lb), kosher salt, black pepper, olive oil, low-sodium chicken or turkey stock, dry white wine (or extra stock), all-purpose flour, Dijon mustard (optional)

Full Ingredients

For the Roasted Turkey

• 1 whole turkey (12–14 lb), completely thawed if previously frozen
• 2 1/2 tbsp kosher salt (use less if using fine table salt)
• 2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 1 medium onion, peeled and quartered
• 1 lemon, halved
• 1 whole head garlic, halved horizontally
• 2 carrots, cut into 2-inch chunks
• 2 celery stalks, cut into 2-inch chunks
• 4 fresh thyme sprigs
• 4 fresh rosemary sprigs
• 4 fresh sage sprigs
• 2 cups low-sodium chicken or turkey stock (for the roasting pan)

For the Garlic-Herb Pan Gravy Concentrate (Brushing Glaze)

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 6 cloves garlic, minced
• 2 tbsp fresh thyme leaves, finely chopped
• 2 tbsp fresh rosemary leaves, finely chopped
• 2 tbsp fresh sage leaves, finely chopped
• 1/2 cup dry white wine (or use more stock)
• 3 cups low-sodium chicken or turkey stock
• 4 tbsp all-purpose flour
• 1 tsp Dijon mustard (optional, for depth)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste

For Finishing the Pan Gravy (After Roasting)

• All pan drippings and browned bits from the roasting pan
• Remaining garlic-herb pan gravy concentrate (whatever you did not use for brushing)
• Up to 1 cup extra low-sodium chicken or turkey stock, as needed to adjust consistency
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Dry-brine and prep the turkey

If time allows, remove the turkey from its packaging 12–24 hours before roasting. Remove the neck and giblets from the cavity (reserve if you like for stock or gravy). Pat the turkey very dry with paper towels, inside and out.

Sprinkle the kosher salt and black pepper all over the turkey, including a light sprinkle inside the cavity and under any loose skin you can gently separate over the breasts. Place the turkey on a rack set over a rimmed baking sheet or in your roasting pan. Refrigerate uncovered up to 24 hours. This dry-brine step seasons the meat and helps crisp the skin, but if you are short on time you can skip the long rest and proceed directly to roasting.

Step 2: Make the garlic-herb pan gravy concentrate

About 1 hour before you plan to roast, prepare the concentrate. In a medium saucepan over medium heat, warm the olive oil and 2 tbsp butter. Add the minced garlic and cook, stirring, for 1–2 minutes until fragrant but not browned.

Stir in the chopped thyme, rosemary, and sage; cook for 30 seconds to bloom the herbs. Pour in the white wine (if using), scraping the bottom of the pan. Simmer for 2–3 minutes to reduce slightly, then add the 3 cups stock.

In a small bowl, whisk the flour with 1/3 cup cool water until smooth. Slowly whisk this slurry into the simmering liquid. Add Dijon mustard if using, then 1 1/2 tsp kosher salt and 1 tsp black pepper. Simmer gently, whisking often, for 10–15 minutes, until the mixture is glossy and thick enough to coat the back of a spoon. You are aiming for a rich, pourable but slightly thick sauce, not a thin broth.

Taste and adjust seasoning. Remove from heat. This is your garlic-herb pan gravy concentrate. You will brush it over the turkey as it roasts and use the rest later to finish the pan gravy. Keep it warm on the lowest heat or rewarm gently as needed; it should be fluid enough to brush.

Step 3: Aromatics, trussing, and final turkey prep

Take the turkey out of the refrigerator 45–60 minutes before roasting so it can lose some of its chill (this helps it cook more evenly). If it has been dry-brining uncovered, it will look slightly tacky and dry on the surface—that is ideal.

Preheat your oven to 425°F (220°C) with the rack in the lower third. Scatter the carrot and celery chunks in the bottom of a large roasting pan. Add the quartered onion. Pour 2 cups stock into the pan; this will keep the drippings from burning and provide a flavorful base for your gravy.

Stuff the cavity of the turkey with the onion quarters (if they fit), lemon halves, halved head of garlic, and whole thyme, rosemary, and sage sprigs. Tuck the wing tips under the body to prevent burning. Tie the legs together with kitchen twine for a compact shape that roasts evenly.

Rub the turkey all over with the olive oil, then spread the softened butter over the breast and drumsticks. Place the turkey breast-side up on a rack set inside the roasting pan, directly over the vegetables.

Step 4: Start roasting at high heat

Place the roasting pan in the preheated 425°F (220°C) oven. Roast for 45 minutes without opening the door. This initial blast of high heat helps set the skin and start browning.

After 45 minutes, carefully pull the pan out just enough to access the turkey. Give the warm garlic-herb concentrate a stir. Using a heatproof pastry brush, brush a generous layer of the concentrate over all exposed turkey skin. Work quickly so you do not lose too much oven heat.

Reduce the oven temperature to 325°F (165°C). Return the turkey to the oven and continue roasting.

Step 5: Roast low and slow, brushing with layers of concentrate

Roast the turkey at 325°F (165°C) until done, about 2–2 1/2 hours longer for a 12–14 lb bird (approximately 13–15 minutes per pound total roasting time, including the high-heat start). Every 30 minutes, open the oven, quickly brush another layer of warm garlic-herb concentrate all over the turkey, and close the door again.

If the pan looks dry at any point, add 1/2 cup hot water or stock to prevent burning. Rotate the pan front to back once or twice during roasting for even browning. If the breast or tips become too dark before the thighs are done, cover those areas loosely with foil.

Begin checking the internal temperature after about 2 1/2 hours total roasting time. Insert an instant-read thermometer into the thickest part of the breast and the inner thigh (without touching bone). The turkey is done when both reach 160–165°F (71–74°C). Remove the turkey from the oven immediately once it hits this range; carryover cooking will continue during resting.

Step 6: Rest the turkey and make the final pan gravy

Transfer the turkey to a cutting board or platter, tent loosely with foil, and let it rest for 30–40 minutes. This rest allows juices to redistribute and makes carving easier. Do not skip it.

Meanwhile, tilt the roasting pan and carefully spoon off excess fat from the surface, leaving as much of the thick, flavorful juices and browned bits as possible. Place the roasting pan across two burners over medium heat.

Pour in any remaining garlic-herb pan gravy concentrate (you should have at least 1 cup left) and scrape up the browned bits from the bottom of the pan with a wooden spoon. If the mixture seems very thick, add up to 1 cup additional stock, a little at a time, until you reach a smooth, spoon-coating gravy consistency.

Simmer the gravy for 5–10 minutes, stirring often, until slightly reduced and glossy. Taste and adjust with salt and pepper as needed. If you prefer a perfectly smooth gravy, strain it through a fine-mesh sieve into a warm gravy boat or saucepan. Keep warm over very low heat.

Step 7: Carve and serve

Once the turkey has rested, remove the twine and discard the aromatics from the cavity. Using a sharp carving knife, remove the legs and thighs, then the breasts, wings, and finally slice the breast meat crosswise into even slices.

Arrange the sliced turkey and whole pieces on a warm platter. Brush or spoon a little hot pan gravy over the top to highlight the glossy, garlic-herb glaze you built during roasting. Garnish the platter with extra herb sprigs or roasted lemon halves if desired.

Serve immediately, passing the remaining gravy at the table so everyone can add as much rich, savory sauce as they like.

Pro Tips

• Dry-brine if you can: Even 12 hours in the fridge with salt dramatically improves seasoning and juiciness, and helps the skin crisp.
• Keep the concentrate warm and fluid: If it gets too thick to brush, rewarm gently and whisk in a splash of stock until it loosens.
• Use a thermometer, not just time: Ovens vary. Internal temperature (160–165°F / 71–74°C) is the only reliable way to know your turkey is done.
• Do not skip the rest: Cutting too soon will cause the juices to run out. That 30–40 minute rest gives you time to finish gravy and sides.
• Protect the breast: If the breast is browning too quickly, tent it loosely with foil but leave the legs exposed so they can catch up.

Variations

• Citrus-herb version: Add the zest of 1 orange and 1 lemon to the garlic-herb concentrate and tuck extra citrus slices around the turkey for a brighter, fresher flavor.
• Smoky paprika garlic glaze: Add 2 tsp smoked paprika and 1/2 tsp cayenne pepper to the concentrate along with the herbs for a deeper color and gentle heat.
• Spatchcocked turkey: Have your butcher remove the backbone so the turkey lays flat. Roast at 425°F (220°C) the entire time, brushing with concentrate every 20 minutes; cooking time will drop to about 1 1/2–2 hours for a 12–14 lb bird.

Storage & Make-Ahead

Refrigerate leftover turkey in airtight containers within 2 hours of serving. It will keep for 3–4 days in the fridge. For longer storage, freeze portions (preferably with some gravy to keep them moist) for up to 2–3 months; thaw overnight in the refrigerator before reheating.

Leftover gravy will keep 3–4 days in the fridge or up to 3 months in the freezer. Reheat gently on the stovetop, whisking in a splash of stock or water if it has thickened too much.

You can make the garlic-herb pan gravy concentrate up to 2 days ahead. Cool completely, refrigerate, and rewarm gently on the stove, whisking to smooth it out before using as a brushing glaze and gravy base. You can also dry-brine the turkey 1–2 days in advance, leaving it uncovered in the refrigerator until roasting time.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz roasted turkey meat with skin and 1/4 cup gravy): 450 calories; 50 g protein; 22 g fat; 7 g saturated fat; 8 g carbohydrates; 0 g fiber; 2 g sugar; 900 mg sodium. Actual values will vary based on the exact size of the turkey, how much skin is eaten, and how much gravy is used.