Name: Herb-Butter Turkey
Cook time: 1 hour
Total time: 4 hours 15 minutes
Yield: 8 servings
Ingredients: 2 Tbsp. unsalted butter; 2 lb. turkey necks and/or wings; 2 medium onions, coarsely chopped; 2 medium carrots, peeled, coarsely chopped; 4 medium celery stalks, coarsely chopped; 6 cups (or more) low-sodium chicken broth; 1 cup (2 sticks) unsalted butter, room temperature, divided; 2 tsp. finely chopped rosemary, plus 5 sprigs; 2 tsp. finely chopped sage, plus 5 sprigs; 2 tsp. finely chopped tarragon, plus 5 large sprigs; 2 tsp. finely chopped thyme, plus 15 sprigs; Kosher salt, freshly ground pepper; 1 14–16-lb. turkey; 4 cups low-sodium chicken broth, divided; ¼ cup all-purpose flour

An herb butter braised roasted turkey on a serving platter.

Photo by Joseph De Leo, Food Styling by Judy Haubert

Active Time
1 hour
Total Time
4 hours 15 minutes

This easy herb-butter turkey recipe exemplifies chef Tom Colicchio’s approach—he’s all about amplifying and accentuating the flavor of a few simple ingredients. Here, a handful of fresh herbs and a homemade gravy base boost your standard Thanksgiving turkey into a main course that has even turkey haters coming back for seconds and thirds. (Be careful, your mashed potatoes may feel jealous.)

The gravy base is part of what sets this herb-butter turkey recipe apart from the rest. Stealing from the technique of consommé, in which you simmer meat in unseasoned stock for maximum savoriness, turkey necks and wings contribute extra flavor and all-important collagen to basic low-sodium chicken broth. The resulting base reduces into a satisfyingly rich gravy, especially when combined with the pan drippings. You can make the gravy base a few days in advance and keep it in the fridge, or even a few weeks beforehand if you freeze it.

The bird doesn’t require much day-of work (which means it’s perfect for holiday entertaining), but you will need to do some basting. Consider this a benefit instead of extra work—you’ll get more time to appreciate your masterpiece. Serve with cranberry sauce or relish, plus your favorite stuffing and vegetable side dishes. You just might find yourself without any leftover turkey when the evening’s done.

Ingredients

8 servings

Gravy Base

2 Tbsp. unsalted butter

2 lb. turkey necks and/or wings

2 medium onions, coarsely chopped

2 medium carrots, peeled, coarsely chopped

4 medium celery stalks, coarsely chopped

6 cups (or more) low-sodium chicken broth

Turkey

1 cup (2 sticks) unsalted butter, room temperature, divided

2 tsp. finely chopped rosemary, plus 5 sprigs

2 tsp. finely chopped sage, plus 5 sprigs

2 tsp. finely chopped tarragon, plus 5 large sprigs

2 tsp. finely chopped thyme, plus 15 sprigs

Kosher salt, freshly ground pepper

1 14–16-lb. turkey

4 cups low-sodium chicken broth, divided

¼ cup all-purpose flour

Preparation

Gravy Base
Step 1
Melt 2 Tbsp. unsalted butter in a large deep skillet over medium-high heat. Cook 2 lb. turkey necks and/or wings, turning occasionally, until deeply browned, 12–15 minutes. Add 2 medium onions, coarsely chopped, 2 medium carrots, peeled, coarsely chopped, and 4 medium celery stalks, coarsely chopped, and cook, stirring occasionally, until vegetables are deeply browned, 12–15 minutes. Pour in 6 cups low-sodium chicken broth and bring to a boil, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until liquid is reduced by half, 40–50 minutes.
Step 2
Strain through a fine-mesh sieve into a heatproof large measuring glass and press on solids to extract any liquid; discard solids. Add more broth if needed to measure 4 cups.
Do ahead: Gravy base can be made 2 days ahead. Let cool; cover and chill. Reheat over medium, stirring occasionally, until warmed through.
Turkey
Step 3
Mix ½ cup (1 stick) unsalted butter, room temperature, 2 tsp. finely chopped rosemary, 2 tsp. finely chopped sage, 2 tsp. finely chopped tarragon, and 2 tsp. finely chopped thyme in a small bowl to combine. Season with kosher salt and freshly ground pepper. Transfer 2 Tbsp. herb butter to another small bowl and set aside for gravy.
Step 4
Place a rack in lowest position in oven; preheat to 425°. Rinse one 14–16-lb. turkey inside and out; pat dry with paper towels. Starting at neck end, slide your fingers between skin and breast to loosen skin. Rub 4 Tbsp. herb butter over breast meat under skin. Place turkey on a roasting rack set inside a large roasting pan. Season cavity generously with salt and pepper, then stuff with 4 Tbsp. unsalted butter, room temperature, 5 rosemary sprigs, 5 sage sprigs, 5 tarragon sprigs, and 15 thyme sprigs. Loosely tie legs together with kitchen twine; tuck wing tips under. Rub remaining herb butter over outside of turkey; season generously with salt and pepper.
Step 5
Roast turkey 20 minutes. Reduce oven temperature to 350° and roast 1 hour, pouring 1 cup low-sodium chicken broth over turkey and adding 1 Tbsp. unsalted butter to pan halfway through. Baste turkey with pan juices, pour another 1 cup low-sodium chicken broth over, and add another 1 Tbsp. unsalted butter to pan. Tent turkey loosely with foil and continue to roast, basting with pan juices and adding 1 cup low-sodium chicken broth and 1 Tbsp. unsalted butter every 45 minutes, until an instant-read thermometer inserted into the thickest part of a thigh registers 175°, 1¾–2 hours longer. Transfer turkey to a platter and let rest 30 minutes.
Step 6
While the turkey rests, strain pan juices into a medium bowl and whisk in gravy base. Melt reserved 2 Tbsp. herb butter in a large saucepan over medium heat. Sprinkle ¼ cup all-purpose flour and cook, whisking constantly, until roux is golden brown, 5–7 minutes. Whisking constantly, gradually pour in pan juice mixture and bring to a boil. Reduce heat and simmer, whisking often, until gravy is reduced to about 4½ cups, 8–12 minutes. Season with salt and pepper.
Step 7
Carve turkey and serve with gravy alongside.

Leave a Review

Reviews (260)

Best turkey recipe. I make every year for both Thanksgiving and Christmas. Just put in the oven again for this years Canadian Thanksgiving. I do use my own bread stuffing to stuff rather than the additional herbs suggested. I also make turkey and gravy the day before and reheat sliced turkey in chicken broth in foil covered dish the day of the meal. You lose the impact of a beautiful whole turkey to present at the meal but the decreased stress is well worth it.
- Valerie
- Montreal
- 10/8/2023
I've made this turkey every year now do about 10 years. I couldn't imagine making a better turkey. When I'd go to other family's houses for Thanksgiving, their turkey was always try and bland. This is by far my favorite! And the graveyard is a huge hit!!
- Crystal
- Palmdale CA
- 11/24/2022
This is my go-to turkey recipe. I always get tons of compliments on it!
- Anonymous
- Seattle, WA
- 11/24/2021
I have made this turkey two years in a row and now am going for a third. I can't even think about doing another one when this one comes out so good.
- Tanya A
- San Antonio, TX
- 11/24/2021
Like other cooks, this is my go-to recipe every year, since the first year I tried it. Just wanted to tell everyone to look up Tom's "Sausage Stuffing with Caramelized Leek and Sage" and use the carrot-onion-celery mixture from the gravy base on this recipe in that. I peel off meat from the necks and wings and throw it in there, too, and that dish has become even MORE requested than this roast turkey! I make a huge pan of it and use leftover gravy from this recipe.
- chicagoh
- 1/30/2021
It is goof proof! My turkey is moist every year.
- helenmclellanclark
- Massachusetts
- 11/26/2020
This is our favorite recipe and our go to turkey. Look forward to making it again this year. This year because we could only get an 18 pound turkey so I’m asking if anybody has experience with the additional size and how long it takes to finish cooking the 18 pound bird?
- pam_gates1
- Manassas, VA
- 11/22/2020
This is the best turkey recipe ever. The turkey is moist and very flavorful. We make this turkey every year for Thanksgiving. My whole entire family loves it. Hands down the best turkey!!!!!
- mrykat283351
- Corona, CA
- 11/19/2020
This is more of a question, Not a review. I have not tried this recipe yet. Has anyone tried this recipe in a Self basting Roaster Oven. I plan on using one for the 1st time. So, I would think that I would not need to baste the turkey with the pan dripping, chicken broth, & butter every 45 minutes, right? Can anyone confirm? Secondly, I LOVE Garlic!!!! I would Love to add Minced Garlic to the Butter recipe. If, so how much would you suggest? Or, do you think that would ruin the recipe? Lastly, how long would I need to cook the 14- to 16-pound Turkey if I use a Self Basting Roaster Oven.
- tivajohnson7445
- Chicago, IL
- 9/22/2020
Delicious probably would have been better if I followed the directions of oven temps, but I raised the temp to preheat 550 then lowered it to 485 for the first 30 min then based and lowered it to 465 for another 30 then 445 then based again 425 for anther 30 asked and finially 350 almost went over time but still came out great the gravy was the best buttery and delicious I used the exact ingredients and the family was very happy so this is a keeper next time I will follow oven temps to the tee
- Jmsbx3g
- BX, NY
- 11/30/2019
I made this last year & am making it again today & I can tell you...you will never eat a better turkey! Hands down...the best!!!
- Anonymous
- Wheaton, IL
- 11/28/2019
I plan on using this recipe this year. Can someone tell me what this means, particularly the last part of the sentence? "adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer."
- phillytown
- Phoenix
- 11/25/2019
Anyone know if i can use Turkey broth the boxed kind, or will it be too salty?
- moms_got3
- Pennsylvania
- 11/20/2018
Same as all the other 4F reviews: Every year I consider other recipes, but always land on this one. I upped my game by wet brining overnight. The brine "recipe" doesnt matter much so long a you use 1 C salt to 1 G water and brine overnight. Orange zest, allspice, rosemary and other herbs, honey, whatever you want (although the herbs in the recipe make adding herbs to your brine unnecessary).
- Anonymous
- Southlake, TX
- 11/9/2018
Have you ever wanted make a Thanksgiving turkey that looks like a picture in a magazine? I would give this 10 forks if I could. I have brined, cooked in a bag and tried MANY recipes - THIS IS IT, LOOK NO FURTHER. I will never try another Thanksgiving turkey recipe again!
- Anonymous
- Wisconsin
- 5/9/2018