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magazine lemon herb turkey with lemon garlic gravy
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This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.
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You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
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Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.
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Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.
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Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor.
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This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
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Easy
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Easy
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The combination of sage, thyme, rosemary, and citrus provides a delicious, warming house-filling aroma.
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This Thanksgiving essential can be whipped together while the turkey rests.
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We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.
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It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
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A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
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Stop hunting for that roasting pan you never use! This Thanksgiving turkey and gravy recipe requires nothing more than a rimmed baking sheet and a wire rack.
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