Win Thanksgiving dinner with this star-of-the-show recipe. A simple herb-infused butter adds both moisture and flavor to the succulent meat and pan drippings that become Giblet Gravy. You won’t want to miss the Orange Cranberry Sauce either—it’s a great addition to the table.
- Serves 8 to 12
- Active time 20 minutes
- Total time 3 hours, 55 minutes (plus refrigerating time)
- 1 MOINK turkey (about 12 to 14 lb.)
- Turkey neck from turkey package
- Salt and freshly ground pepper
- 1 cup unsalted butter, softened
- 2 Tbsp. chopped fresh sage
- 4 cloves garlic, minced
- 1 stalk celery, cut into large pieces
- 1 onion, cut into wedges
- Kitchen twine
- 2 cups chicken broth
- Kitchen twine
- Fresh sage for garnish
- Giblet Gravy
- Unwrap the turkey and set aside the giblets for the gravy. Place the turkey and the turkey neck on a rack in a roasting pan. Generously salt and pepper the inside and outside of the turkey. Cover and refrigerate overnight.
- Remove the turkey from the refrigerator and let come to room temperature for 1 hour. Preheat the oven to 400°F.
- Stir together the butter, sage, and garlic. Stuff the turkey cavity with the celery, carrot, and onion. Rub the butter mixture underneath the skin of the turkey. Lift the wings up and over the back of the turkey. Tie the legs together with kitchen twine.
- Roast the turkey for 1 hour. Reduce the oven temperature to 325°F, and add the broth to the bottom of the pan. Bake for another 2 hours to 2 hours and 30 minutes until a meat thermometer inserted in the thickest portion of the thigh registers 165°F. (Tent the turkey breast with aluminum foil if it is browning too quickly.)
- Remove the turkey from the oven, and let rest 15 minutes before slicing. Reserve the roasted turkey neck and pan drippings for the Giblet Gravy.
- Serve with Sausage, Apple, and Dried Cherry Stuffing, Orange Cranberry Sauce, and Giblet Gravy.