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Thanksgiving is a cherished holiday where family and friends gather to express gratitude and enjoy a sumptuous feast. At the heart of this celebration is the turkey, often referred to as the centerpiece of the Thanksgiving table. The "Thanksgiving Bliss Turkey Delight" recipe elevates this traditional dish, combining classic flavors with a touch of elegance. This article will guide you through each step of preparing a perfectly roasted turkey, ensuring your holiday meal is both memorable and delicious.

Savory Roast Turkey with Pan Gravy

Gather your friends and family around for a memorable Thanksgiving celebration with our Thanksgiving Bliss Turkey Delight. This guide takes you through selecting the perfect turkey, preparing flavorful herb butter, and mastering the roasting process for a juicy, golden-brown bird. Discover how to create the ideal stuffing, make rich pan gravy, and present your turkey beautifully. Elevate your holiday meal while creating cherished memories around the table. Enjoy a flavorful feast this Thanksgiving!
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Ingredients
  

For the Turkey:

12-14 lb whole turkey, thawed

1/2 cup unsalted butter, softened

2 tablespoons olive oil

2 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons dried thyme

2 teaspoons dried rosemary

2 teaspoons dried sage

1 lemon, quartered

1 onion, quartered

4 cups low-sodium chicken broth

Fresh herbs (thyme, rosemary, and sage) for stuffing the cavity

For the Pan Gravy:

1/2 cup all-purpose flour

2 cups turkey drippings (strained)

2 cups chicken broth (more if needed)

Salt and pepper to taste

Instructions
 

Prep the Turkey: Preheat your oven to 325°F (160°C). Remove the turkey from the fridge and let it sit at room temperature for about 1 hour. Remove the giblets and neck from the cavity, and pat the turkey dry with paper towels.

    Make the Herb Butter: In a bowl, mix the softened butter, olive oil, kosher salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage until well combined.

      Season the Turkey: Gently separate the skin from the turkey breast using your fingers, being careful not to tear it. Rub half of the herb butter mixture directly onto the turkey breast under the skin. Rub the remaining butter all over the outside of the turkey, ensuring even coverage.

        Stuff and Arrange: Stuff the cavity of the turkey with lemon, onion, and a handful of fresh herbs. Tie the legs together with kitchen twine and tuck the wing tips under the turkey.

          Roasting: Place the turkey breast side up on a rack in a roasting pan. Pour 2 cups of chicken broth into the bottom of the pan. Roast in the oven, basting every 30 minutes with the pan juices, until the internal temperature at the thickest part of the breast reaches 165°F (about 13 minutes per pound). This will take approximately 3-4 hours.

            Rest the Turkey: Once cooked, remove the turkey from the oven and tent it with aluminum foil. Let it rest for at least 30 minutes before carving.

              Make the Gravy: Skim excess fat off the drippings in the roasting pan. Whisk in the flour and cook over medium heat for about 2-3 minutes until golden. Gradually add the turkey drippings and chicken broth, whisking constantly until smooth. Bring to a boil and simmer until thickened. Season with salt and pepper as needed.

                Serve: Carve the turkey and serve with the freshly made pan gravy on the side. Garnish with additional fresh herbs if desired.

                  Prep Time: 30 minutes | Total Time: 5 hours | Servings: 10-12