Oven-Roasted Turkey with Gravy

Ingredients:

For the Turkey:

• 12–14 lb (5–6 kg) whole turkey, thawed

• ½ cup (1 stick) unsalted butter, softened

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp dried sage

• 1 large onion, quartered

• 1 lemon, halved

• 1–2 cups low-sodium chicken or turkey broth

For the Gravy:

• Pan drippings from roasted turkey

• ¼ cup all-purpose flour

• 2 cups chicken or turkey broth (more as needed)

• Salt & pepper, to taste

Instructions:

1. Prepare the Turkey

   • Preheat oven to 325°F (165°C).

   • Remove giblets and pat turkey dry with paper towels.

   • In a small bowl, mix butter, olive oil, garlic, salt, pepper, paprika, thyme, rosemary, and sage.

   • Rub mixture under the skin and over the outside of the turkey.

   • Stuff cavity with onion and lemon.

2. Roast the Turkey

   • Place turkey breast-side up on a rack in a roasting pan.

   • Tent with foil and roast for 2–2.5 hours (for 12–14 lb turkey).

   • Remove foil during last 45 minutes for golden, crispy skin.

   • Baste occasionally with pan drippings or broth.

   • Check internal temperature: 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.

   • Let turkey rest 20–30 minutes before carving.

3. Make the Gravy

   • Pour pan drippings into a saucepan, skim excess fat.

   • Add flour and cook 1–2 minutes over medium heat to make a roux.

   • Slowly whisk in broth, simmering until thickened.

   • Season with salt and pepper. Strain if desired.

4. Serve

   • Carve turkey and serve with hot gravy on the side.

   • Perfect with mashed potatoes, stuffing, and cranberry sauce.