Roast Turkeys With Rich Pan Gravy

Ingredients and Weight:

• 1 (12-pound) whole turkey, thawed
• 1 cup unsalted butter, softened
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 3 cups chicken broth
• 1/4 cup all-purpose flour

Preparation Time:

30 minutes

Cooking Time:

3 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 325 degrees F (163 degrees C).
2. Rinse the turkey inside and out and pat dry.
3. In a small bowl, combine the butter, sage, thyme, rosemary, salt, and pepper.
4. Rub the butter mixture all over the turkey, inside and out.
5. Place the turkey in a roasting pan and add the onion, celery, and carrots around it.
6. Roast the turkey for 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C).
7. Remove the turkey from the oven and let it rest for 30 minutes before carving.
8. To make the gravy, melt the remaining butter in a saucepan over medium heat.
9. Whisk in the flour and cook for 1 minute.
10. Gradually whisk in the chicken broth until smooth.
11. Bring the gravy to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
12. Serve the turkey with the pan gravy.

Nutritional Information:

• Calories: 350
• Fat: 20g
• Protein: 50g
• Carbohydrates: 30g

Dish Characteristics:

• Classic American Thanksgiving dish
• Juicy and flavorful turkey
• Rich and creamy pan gravy

User Comments:

1. "This was the best turkey I have ever had. The gravy was to die for!"
2. "The turkey was perfectly cooked and the gravy was so flavorful."
3. "This recipe is a must-try for anyone who loves turkey."

Special Precautions and Tips:

• Make sure to thaw the turkey thoroughly before cooking.
• Do not overstuff the turkey, or it will not cook evenly.
• Use a meat thermometer to ensure the turkey is cooked to the proper temperature.
• Let the turkey rest for 30 minutes before carving to allow the juices to redistribute.