Turkey With Herb Butter & Caramelized Onion Balsamic Gravy

"If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices."
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by lazyme photo by lazyme
Ready In:




  • Preheat oven to 325°F.
  • Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
  • If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
  • Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
  • Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
  • Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
  • Strain turkey stock.
  • Melt butter in large skillet over medium-high heat.
  • Add sliced onions; saute 10 minutes.
  • Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
  • Add flour; stir 1 minute. Gradually whisk in turkey stock.
  • Boil until gravy thickens, stirring often, about 3 minutes.
  • Add 1 teaspoon each rosemary and sage.
  • Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
  • Add juices to gravy.
  • Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
  • Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
  • Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Questions & Replies

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  1. mersaydees
    This is my new favorite turkey recipe for Thanksgiving! Loved how easy it is to prepare and the flavorful gravy. I used recipe #263524 for the stuffing, which I filled the turkey breast cavity with prior to turning on the crockpot. A couple of gravy mistakes I made which I note because I'll read this review the next time I make this: I didn't strain the gravy and I didn't thin it enough. I used fresh rosemary and sage. This is my go-to turkey recipe! Love it! Thanks, Cooks4_6! Not made for any tag game, food.com event, or recipe swap! Looked for a great Thanksgiving turkey recipe and I found one!!! Lol!
  2. strangemk1
    I agree with everyone else. This makes a delicious, scrumptious, delectable, and every other adjective I can think of, turkey and gravy! I would make this recipe again just for the gravy. I have never had a better gravy! I also have not brined a turkey before, and this does make for a moist turkey all the way around. Tonight for dinner we had open-faced turkey sandwiches with gravy on top. Mmmm. The best kind of left-overs (the kind you can't wait to eat). I will definitely make this again! Many thanks, Cooks4_6 for posting this!
  3. YummyNina
    This was my first time making a turkey. This is the best turkey ever! My husband said he has never had such a juicy turkey! The flavors were amazing! The gravy was delicious!
  4. paulclynnc
    I made this for Thanksgiving just because I wanted to try something different. I'd never brined a turkey before. It was great. My son-in-law was amazed how tender and juicy the turkey leftovers were even after reheating in the microwave!
  5. rachel.waugh
    Made this turkey for Thanksgiving and am now just getting around to reviewing it. i was unable to find fresh sage and rosemary, but used freeze dried sage and dried (McCormick) rosemary and it turned out great! It was also my first attempt at gravy - everything was wonderful......nothing but compiments from our Thanksgiving company! Will definetly share and do again!


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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