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Herbed Roast Turkey and Gravy

November 16, 2015 By Jessica

If you have been handed over the turkey roasting this year and are nervous or have had more misses that hits, then let’s talk turkey! No need to stress over this, really. The key here is good notes and understanding technique. I’ve jotted down a bunch of notes to make roasting turkey easy. Speaking of easy, there’s no basting.

Yes, really. NO BASTING. The greased cheesecloth prevents the juices from evaporating while keeping the skin moist – my savior for foolproof turkey.

herb-roasted-turkey-gluten-free-dairy-free-recipes

This is my new thing … bye, bye hot-oven-air-in-my-face-every-20-minutes basting.

My first turkey was golden brown and seemingly perfect. I may have basted it a dozen times out of worry. Then when my husband carved into it (meaning immediately, per my not experienced instructions) all the juices ran out and it was sadly dry all over by the time we sat down to eat. It was also very dry in the thigh meat because little did I know and roasted it with thigh side up. Not a very good turkey back then (more like so horrible that we feasted on all the thankfully tasty sides and dessert), but after testing (many) different methods this yields the best results and most flavor.

As you know, I’m usually itching to put a twist on the traditional, but with turkey and gravy, I like to keep it simple. Not much changes with it every year other than little tweaks to simplify the process. The gravy is so simple and doesn’t taste heavy like gravy can sometimes. It comes together in minutes and heats well while getting everything else ready. We love it on stuffing too. Last year’s turkey was a combination of fresh and dried herbs. 

This year I’m going with all fresh herbs. The best tweak, since, is the cheesecloth. I’ve roasted a few this way (I’m not the only one who buys a few to keep in the freezer, right??!?) with perfectly cooked results. But before we add the cheesecloth, it’s crucial to dry the turkey, inside and out, to get a crispy skin. I find the pat-with-paper-towels method ineffective, instead, I turn it upright over the sink to drain excess liquid then transfer it into the roasting pan to air out on the kitchen counter while I tend to other things.  

I find the pat-with-paper-towels method ineffective, instead, I turn it upright over the sink to drain excess liquid then transfer it to the roasting pan to air out while on the kitchen counter. I make the seasoning rub, tend to other things, and when the skin appears dry I season it.  

While the turkey sits out it helps take the chill out, important for two reasons: a) if the turkey is too cold the skin may tear when seasoning (under the skin) and b) it will cook unevenly and likely near raw near the bones.

Many brine their bird swearing it makes the best turkey; I boldly tried brining (two 14-pound turkeys) one year to see what the fuss was about and while it was moist, it wasn’t any more ‘moist’ than a seasoning rub the day before but it did take up most of the room in my second fridge while it sat in my enormous soup pot (We had to remove a shelf. Can’t imagine doing this with one fridge!) forcing me to do more day-of cooking. Stuck in the kitchen like a hot (stressed-out) mess is no way to celebrate Thanksgiving.        



Another note, fresh herbs have a milder flavor than dried herbs (especially ground sage), which I prefer given all the different foods on the table – still very flavorful yet not overpowering. 

It’s moist on the inside, yet crispy on the outside, with a seasoned herb mixture in between … a combination I think your guests will be thankful for and easy enough to have you enjoy roasting turkey year after year.

herb-roasted-turkey-gluten-free-dairy-free-recipes

And…for some stuffing recipes from last year try cornbread stuffing with chorizo, or a lighter, meat-free mushroom leek stuffing. Also, some sides like sweet potato casserole, brussels sprouts.

For some dessert ideas … no-bake pumpkin cheesecake if you don’t feel like baking  and if you do feel like baking how about apple pie or apple pie spice cupcakes, or a pumpkin bundt cake … find more recipe in the archives if planning ahead or stick around…I have some desserts coming this week!

herb-roasted-turkey-gluten-free-dairy-free-recipes

herb-roasted-turkey-gluten-free-dairy-free-recipes

 

Herbed Roasted Turkey and Homemade Gravy - gluten free, dairy free, soy free
 
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Prep time
40 mins
Cook time
3 hours
Total time
3 hours 40 mins
 
Foolproof roasted herb turkey that is moist and full of herb flavors! Many notes and tips below for successful roasting and homemade gravy.
Jessica: From Jessica's Kitchen
Recipe type: Main
Serves: serves 8-10
Ingredients
  • Note: You will need a roasting rack and an unbleached cheesecloth (folded 2-ply and large enough to cover the turkey).
  • 1 - 15 pound turkey, organs and giblets removed from cavity*
  • 5 sprigs of fresh rosemary (about 4-inches high), stems removed
  • 10 sprigs of fresh thyme, stems removed
  • 15-20 leaves fresh sage (one handful), stems removed
  • 4 tablespoons PLUS 3 teaspoons kosher salt, divided
  • 2 tablespoons black pepper
  • 4 tablespoons PLUS 3 tablespoons non dairy buttery spread,divided (I use Earth Balance soy free spread)
  • juice of 2 lemons
  • 3 tablespoons olive or vegetable oil
  • 5 cloves garlic
  • *If frozen, it requires 3 days to defrost in the refrigerator.
  • FOR GRAVY: (updated 11/25/16)
  • all the fat drippings on the bottom of the roasting pan, any solids removed ( about 3 cups)
  • ½ cup tapioca starch
Preparation
  1. *Please read notes below before beginning to yield best results.* COOK TIME includes resting meat.
  2. Preheat the oven temperature to 425 degrees F (218 degrees Celsius) with the oven rack placed in the lower part of the oven.
  3. In a mini food processor, pulse all the fresh herbs, 4 tablespoons kosher salt (3 teaspoons set aside), black pepper, 4 tablespoons non-dairy spread, lemon juice, olive oil and garlic until herbs are well minced.
  4. Place your turkey in a roasting pan, set on its’ rack. Doesn’t matter which way now since we are seasoning.
  5. Wearing latex-free gloves (to prevent ruining your nails!), rub the seasoning mixture under the skin and the inside cavity. To do so, gently detach the skin from the meat with your fingers (not nails) then grab a heaping handful of herb mixture then push your way under the skin, rubbing herb mixture as you go. Repeat until both sides of the turkey is seasoned. To prevent ripping the wings, gently push only under the wings where it’s attached to the breast. Don’t force it, otherwise the skin may tear.
  6. Note: This step does take a little time, so give yourself 20-30 minutes to season. Music in the background is always nice.
  7. When fully seasoned, set turkey breast side up. Gently twist the wing tip (the first joint of the wing) and push it under the thigh. You may need to give it a bit of a push as it can be resistant. Then push the drumsticks together, one on top of the other, and truss, or tie with twine (sold in supermarkets or cooking supply shops) by looping in between (drumsticks) then under, and over several times — kind of like making a figure eight out of twine, securing the drumsticks securely (this helps prevent too much air circulation, which can result in a dry turkey).
  8. Pull the neck skin to cover the meat, then melt remaining 3 tablespoons non-dairy butter and submerge cheesecloth to fully coat and cover the turkey completely.
  9. Cook at 425 degrees F for 1 hour then reduce the heat to 325 degrees F for 90 minutes. The cheesecloth will be dark and very dry, clinging to the skin. Be careful not to pull the cloth off quickly, it's hot and may also tear the skin. Do not carve into the turkey to test for doneness, it will dry out the turkey.
  10. Note on doneness: poke an instant-read thermometer somewhere between the leg and thigh (do not touch the bone or it will not read accurately), when it reaches 160 degrees F it's ready.
  11. To easily separate: spoon some hot fat drippings over the cheesecloth then gently lift it off. Spoon more fat as needed until completely off. You should have dark, amber looking crispy skin underneath.
  12. Turkey temperature will continue to rise another 5-10 degrees while the turkey rests and reach the optimal 165 F temperature.
  13. Transfer turkey to a carving board and loosely cover with aluminum foil, let rest for 20-30 minutes before carving. Meanwhile, prepare gravy.
  14. FOR THE GRAVY: (Updated 11/25/16) Set your roasting pan, containing strained drippings, directly over medium-high heat. When it comes up to a boil, add tapioca (evenly across the drippings) and whisk continuously for a minute or two until it begins to thicken. Transfer into a heat-safe bowl and bring to a smooth consistency using a hand-held immersion blender. This will remove any stubborn lumps and thicken it even more. I originally combined water with tapioca starch then added the slurry to the fat drippings. This year I added more starch, without the water and immersed it right in the roasting pan. I don't recommend that, though, better to transfer it since the hot gravy can splatter! Using the immersion blender created a smoother gravy in less than a minute, instead of the laborious whisking for 5 minutes.
  15. More tips & notes:
  16. Keep an oven thermometer in the oven. I have one in both of my ovens to ensure the temperature is accurate before cooking or baking. The temperature the oven says or beeps at when it’s ready is never accurate!
  17. Remember to allocate enough time for seasoning, roasting, AND resting the turkey - about 3½ to 4 hours.
  18. Turkey should be close to room temperature. Roasting a turkey straight out of the fridge (or still very cold) will NOT roast evenly, instead keep it out at room temperature for an hour before seasoning.
  19. Make sure to remove the plastic that secures the cavity to the drumsticks before roasting.
  20. No need to baste your turkey! I used to roast the turkey breast side down to allow the fat from the dark meat to drip down and baste a few times, but now follow this method (cover with greased cheesecloth) that I learned from my uncle. The cheesecloth makes roasting turkey foolproof - it will do all the work until the very end.
  21. Basting while the oven remains open lowers the oven temperature, this can affect the roasting time and yield inconsistent results depending on how many times the oven was opened.
  22. You can season the turkey the day before, cover and refrigerate. Bring it to room temperature (at least an hour) before roasting.
  23. For a larger crowd: try roasting two smaller turkeys rather than one big one to give your guests more drumsticks and thighs. Average 12-pound turkeys will need 45 minutes at 425 F then 70 minutes at 325 F.
  24. If you are buying a turkey that has been brined then omit the salt, and just sprinkle a little evenly on the skin.
  25. If you like to roast the neck and giblets, place somewhere inside roasting pan, not inside the turkey. It should also be covered with cheesecloth.
  26. Defrost a frozen turkey 24 hours per 5 pounds. A 15-pound turkey needs 3 days in the refrigerator, so figure Sunday before Thanksgiving as the last day to buy a frozen turkey.
  27. Organic, non-GMO turkey does not contain any pesticides, glyphosate, and arsenic. It is also hormone & antibiotic-free. Costco and Whole Foods have Organic turkeys here in Southern California, check your local retailer if possible. For your health, a little extra cost for organic goes a long way 🙂
  28. Many recipes state to roast turkey at 350 degrees for 30 minutes per pound; I find this dries out the turkey and does not yield a crispy skin (as I learned from experience). For me, it would yield perfect dark meat and dry white meat, not a winning combination for guests! So I threw that method out and have been roasting it this way since.
  29. Another thing I don’t do: stuff the turkey! I did this one year (think it was 2004, the year the twins were born) thinking the turkey juices will take my stuffing to a whole new level, instead I got soggy stuffing and a turkey that wasn’t cooked in the center because it was stuffed. I had to cut it up and serve it in its' juice as "turkey au jus" - another method out the window!
  30. For the gravy: in prior years I have found that tapioca starch makes the gravy too gummy. The best is cornstarch. If you are corn-free, try potato starch (not flour) for great results.
3.5.3217

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Filed Under: entertaining, holiday, main dishes Tagged With: dairy-free, entertaining, gluten-free, holiday, main dishes, soy-free, sugar-free

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Comments

  1. Jenna says

    November 17, 2015 at 8:23 am

    Turkey looks beautiful with the fruit around it. Lots of great tips Jessica, thank you! I have had the open oven air in my face too many time lol and it always smears my makeup! Will be trying your cheesecloth method this year.
    Reply
    • Jessica says

      November 17, 2015 at 10:59 pm

      Ha! Enough is enough with hot oven air! Cheers Jenna!
      Reply
  2. Tina says

    November 17, 2015 at 8:39 am

    Thank you for all the great information, your turkey looks wonderful. I always make honey glazed turkey, do you think covering with cheesecloth will make it stick too much? I don't like basting and would like to try this. Thank you.
    Reply
    • Jessica says

      November 17, 2015 at 11:03 pm

      I don't think so, if you grease the cheesecloth liberally. I would add a tablespoon of melted non-dairy (or dairy if you can have it) butter to the recipe. The extra fat should prevent the sugars from sticking too much. Also, do remember (in the notes) to spoon some dripping over the cheesecloth as you pull it off to prevent pulling of the skin. Hope that helps Tina :)
      Reply
  3. Mirabelle says

    November 17, 2015 at 8:46 am

    Turkey looks very pretty with fruit and herbs you decorated with. The recipe sounds delicious. Now I don't feel so nervous making turkey with all your notes. Thank you!
    Reply
    • Jessica says

      November 17, 2015 at 11:04 pm

      Wonderful!! So happy to hear! Let me know how it turns out. :)
      Reply
  4. Gail says

    November 17, 2015 at 9:03 am

    As I'm reading your tips and notes I'm saying to myself " so that's why!" I admire how you explain why you do what you, and love your recipes. Thanks for all these helpful tips and recipe! Your turkey looks delicious. I'm a cheesecloth believer!!
    Reply
    • Jessica says

      November 17, 2015 at 11:07 pm

      Gail, you're making me blush, thank you for the kind words!! I find notes to explain the "whys" make things easier when cooking so I "note" away...happy to hear they are helpful. :)
      Reply
  5. Diane says

    November 17, 2015 at 9:23 am

    My mom taught me and my sister to cook turkey at 350° and baste it every 20 minutes, 20 minutes per pound, but it never looks golden and dark and breast is usually on the dryer side so I always go for the thigh....will bring over your recipe and notes to my Mom's this weekend! :)
    Reply
    • Jessica says

      November 17, 2015 at 11:16 pm

      I heard that too and followed that method with similar (dry) results yet still continued to do so until I researched and tested turkey roasting to find a better way. :)
      Reply
  6. Tess C. says

    November 17, 2015 at 10:04 am

    Good info and nice looking turkey :)
    Reply
    • Jessica says

      November 17, 2015 at 11:19 pm

      Thanks Tess :)
      Reply
  7. Zoe says

    November 17, 2015 at 12:44 pm

    Gorgeous turkey! I've never made a turkey and have taken the reign this year, your notes will come in handy for sure!!
    Reply
    • Jessica says

      November 17, 2015 at 11:24 pm

      Yay for taking on reign! Glad to hear it will come in handy. Let me know how it goes!
      Reply
  8. Susan says

    November 17, 2015 at 1:36 pm

    Cheesecloth huh, clever. Your farewell to oven air in your face had me in tears...so very true! Great tips Jessica, thanks!
    Reply
    • Jessica says

      November 17, 2015 at 11:26 pm

      So very true, until now! You must give it a go and see for yourself. :)
      Reply
  9. Erica says

    November 17, 2015 at 3:11 pm

    I want to use your recipe for my turkey. My question is how do I adjust for an 18 pound turkey? And would it be the same method for an heirloom turkey? Thanks Jessica
    Reply
    • Jessica says

      November 17, 2015 at 11:43 pm

      Hi Erica, Seasoning will need some adjusting; my suggestion would be to add 1 additional teaspoon of kosher salt PER POUND of extra meat, a few extra pinches of each herb, 2-3 additional tablespoons of fat (non-dairy butter) depending on how lean your turkey looks (heirlooms are leaner than say a conventional turkey) and additional squeeze of lemon. Roast an additional 30 minutes. Then check the internal temperature per recipe. If it hasn't reached the optimal temperature then roast an additional 5 minutes, or more if needed in 5-minute increments, until you reach 160 degrees F. As noted in the recipe, it will continue to cook while resting. Hope that helps!
      Reply
  10. Sylvia says

    November 17, 2015 at 10:04 pm

    Making Thanksgiving dinner is always stressful for me especially when it comes to the turkey. Reading through the notes I see I'm off with cooking time and never tried a greased cheesecloth. Great tips Jessica! Looking forward to making turkey now :)
    Reply
    • Jessica says

      November 17, 2015 at 11:45 pm

      Yay, happy to hear Sylvia that it's helpful! I hope the notes will make your turkey roasting stress-free and fabulous! :)
      Reply
  11. Dede says

    November 18, 2015 at 4:41 pm

    Do you recommend my taking on the green been casserole in addition to a turkey? As a side dish?
    Reply
    • Jessica says

      November 19, 2015 at 9:41 pm

      Sure! Green beans are fairly quick; the lemon aioli and breadcrumbs can be made in advance. Enjoy!
      Reply
  12. Leah @ Grain Changer says

    November 20, 2015 at 6:30 am

    I'm going to try the cheesecloth method this year and I'm soooooo excited about it! WOOHOO for no basting! Question: have you ever stuffed a turkey with gluten-free stuffing? I've always done mine out of the bird and was considering trying it inside this year, but I'm so nervous it's going to get too soggy!
    Reply
    • Jessica says

      November 21, 2015 at 11:34 am

      The cheesecloth makes things so much easier! I have and don't suggest it. AT ALL! I used cornbread in my stuffing and it got so soggy like cereal in milk soggy; so then I tried it again around Christmas using xanthan gum and it came out soggy again but also gummy. Both times I had to send my husband running to the store for more ingredients to whip up another stuffing last-minute! Since then I bake the stuffing separately while the turkey is resting if I don't make it ahead and freeze it. Hope that helps!!
      Reply
  13. Rachel says

    November 21, 2015 at 7:08 pm

    My Mom covers her turkey with cheesecloth too, its the best. Will be trying the herb mixture and your method this year, my first! I use coconut oil for everything can I use it instead of earth balance and oil??? Thanks Jessica!
    Reply
    • Jessica says

      November 22, 2015 at 7:57 am

      First turkey cheer!! My only concern about coconut oil is will it bind all the herb seasoning ingredients. If the coconut oil is not a liquid consistency then yes it should be fine. For the cheesecloth, you will need to melt it before dunking in the cheesecloth. Good Luck Rachel!
      Reply
  14. Corrine says

    November 22, 2015 at 12:47 pm

    Great tips here. I'm definitely going to try cheesecloth way, your turkey looks delicious!
    Reply
    • Jessica says

      November 25, 2015 at 2:41 pm

      You are going to love the results! Let me know how you like it...enjoy!
      Reply
  15. Erica says

    November 30, 2015 at 10:14 am

    My heirloom turkey came out divine, everyone loved it!! Wanted to say thank you for your tips and using cheesecloth is now the only way I will roast turkey!!
    Reply
  16. Jerry says

    November 23, 2016 at 12:12 pm

    I'm putting the ingredients together for the herb seasoning and I think that I need to add lemon juice since that is one of the ingredients. Where do I add the lemons?
    Reply
    • Jessica says

      November 23, 2016 at 1:09 pm

      Oops, sorry about that Jerry! Add it in with the other ingredients, all at once.
      Reply
  17. Cheryl Houle says

    November 21, 2018 at 1:46 pm

    Can you help me adapt this recipe a little? I only have dried herbs (just moved have limited kitchen gear). And my roasting pan has a temperature limit of 400 degrees. My Turkey is a 13.38lb turkey. How long to roast at 400 and then how long for 325?
    Reply
  18. Maria Williams says

    November 27, 2018 at 12:45 am

    i used this recipe tonight when making our turkey tonight. it turned out so well! it tastes AMAZING. thank you so much Regards Maria
    Reply
  19. Grace says

    November 17, 2022 at 10:44 am

    I see that you noted an additional 30 minutes of cook time for an 18 lb bird. Is that 30 minutes per lb, or just 30 minutes total for those extra 3 lbs? Thanks so much! P.s. this is my 3rd year in a row using this recipe. The last two years everyone has noted how it's the moistest turkey they've ever eaten! And the cooking process is so easy compared to what I thought I'd have to do to make a Thanksgiving turkey.
    Reply

Trackbacks

  1. Chicken pot pie with Chanukah flair – From Jessica's Kitchen says:
    December 4, 2015 at 7:08 pm
    […] just last week yet feels like it was eons ago, doesn’t it? We completely stuffed ourselves with roast turkey, gravy, mashed potatoes, butternut squash puree with homemade marshmallow fluff topping, roasted root […]
    Reply
  2. Thanksgiving Menu Round Up – NRSHD says:
    December 21, 2018 at 5:17 pm
    […] Herbed Roast Turkey and Gravy – I scored big when I found this turkey recipe 3 years ago and have used it ever since.  IT IS AWESOME, and I kid you not, outside of the the herb + “butter” rub under the skin, is the easiest and lowest maintenance turkey recipe I’ve ever encountered.  […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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