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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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Articles
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Whether you've got 20 minutes or two days.
Antara Sinha
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It all starts with the stock and ends with sighs
Mary-Frances Heck
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We doctor it up until it’s bursting with savory flavor. No turkey juices necessary.
Alex Beggs
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Food director Carla Lalli Music shares why taking the turkey outside is the best thing you can do for your bird.
Carla Lalli Music
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It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
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It adds texture, heat, and umami.
Ali Francis
Videos
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Want to make the easiest most delicious dinner? Try this roast chicken recipe. You definitely won't mess this up.
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Produced by Bon Appétit with Swanson® | Join Sohla El-Waylly as she makes Turkey Tikka Masala. A melody of rich spices, ginger and garlic simmered in Swanson® Chicken Broth bring big flavor to turkey. Pairs perfectly with rice, yogurt and fresh, crunchy veggies.
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We asked award-winning chefs including Daniel Boulud and Danny Bowien their secrets to making juicy, flavorful turkey.
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Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Produced by Bon Appétit with Swanson® | Bon Appétit executive chef Mary Nolan shares an easy, one-pot soup recipe perfect for the cold winter months. This soup comes together quickly with browned sausage, loads of escarole and Swanson® Chicken Broth.