Extra-Moist Turkey with Pan Gravy

A perfectly roasted turkey that stays moist and tender, served with a rich homemade pan gravy made from the drippings. This classic recipe features a whole turkey seasoned with thyme and butter, resulting in crispy skin and juicy meat.

8 servings

3 hr 5 min

Published October 4, 2025

Ingredients

•1 whole (11-to 12-pounds) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock
•½ medium medium onion
•1 bunch bunch thyme
•5 tablespoons unsalted butter, melted, divided
•1 cup water
•2 cups hot turkey stock
•⅓ cup all-purpose flour
•2 tablespoons Melted unsalted butter if necessary
•1 set Reserved chopped giblets from stock (optional)
•1 set Equipment: a small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-quart measuring cup or a fat separator
•1 piece a 24-inch piece of kitchen string
•1 piece a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil
•1 piece a 2-quart measuring cup or a fat separator
•1 bunch Garnish: thyme sprigs

Cooking Instructions

1.
Preheat oven to 400°F with rack in lower third.
10 min
2.
Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.
60 min
3.
Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour.
45 min
4.
Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
45 min
5.
Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.
10 min
6.
Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
15 min

Ingredients

•1 whole (11-to 12-pounds) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock

•½ medium medium onion

•1 bunch bunch thyme

•5 tablespoons unsalted butter, melted, divided

•1 cup water

•2 cups hot turkey stock

•⅓ cup all-purpose flour

•2 tablespoons Melted unsalted butter if necessary

•1 set Reserved chopped giblets from stock (optional)

•1 set Equipment: a small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-quart measuring cup or a fat separator

•1 piece a 24-inch piece of kitchen string

•1 piece a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil

•1 piece a 2-quart measuring cup or a fat separator

•1 bunch Garnish: thyme sprigs

Cooking Instructions

Preheat oven to 400°F with rack in lower third.

10 min

Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.

60 min

Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour.

45 min

Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).

45 min

Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.

10 min

Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.

15 min