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Home > Restaurants > Recipes > Roast Heritage Turkey and Pan Gravy

Roast Heritage Turkey and Pan Gravy

Provided by: Chef Larry and Marc Forgione

  • Type of Dish: Main Courses
  • Servings: 8
  • Cuisine: American
  • Reader Rating: Write a Review

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1 stick unsalted butter, softened

4 fresh sage leaves, chopped

1/4 cup chopped flat-leaf parsley

12-lb. Heritage turkey (preferably Bourbon Red, available from, neck reserved

2 large onions, coarsely chopped

8 garlic cloves, cracked

2 fresh bay leaves

4 or 5 sprigs thyme

Canola oil

Kosher salt and freshly ground black pepper

2 carrots, peeled and coarsely chopped

4 cups chicken stock

3 tbs. cornstarch


Preheat the oven to 350 degrees. In a bowl, add the softened butter, sage, and parsley; using a spatula, mix together until combined. Cut the turkey neck into 1-inch pieces and set aside. Wipe the turkey cavity with a damp cloth. Lift up the neck flap and loosen the breast skin by inserting your fingers, a spatula, or a spoon between the skin and flesh, taking care not to tear the skin. Spread the butter-herb mixture between the skin and breast meat. Place one onion, half the garlic, the bay leaves, and half the thyme in the cavity, and truss the turkey. Rub the turkey with a little oil and season generously with salt and pepper. In a large roasting pan scatter the neck, the remaining onion, garlic, thyme, and carrots. Place the turkey, breast side up, in the pan and roast for 40 minutes. Turn the turkey in the oven and roast for 40 minutes more, basting occasionally with the pan drippings. Transfer the turkey to a platter, and pour off the fat from the pan, reserving 2 tbs. Add two cups of stock to the roasting pan, return the turkey to the pan, and roast for 1½ to 2 hours more, or until the juice runs clear when the thigh is pierced or a thermometer in the thigh registers 160 to 165 degrees. Transfer the turkey to a platter. Remove the onion, garlic, bay leaf, and thyme from the turkey cavity, and add to the roasting pan. Cover the turkey loosely with aluminum foil, and set aside in a warm place. Using a wooden spoon, scrape up the browned particles from the bottom and sides of the roasting pan, pour the contents into a medium saucepan, and add the remaining stock. Bring to a boil, skimming any fat from the surface. Cook at a boil until the stock is reduced by a third. Lower the heat and simmer. Mix the cornstarch with the reserved 2 tbs. of turkey fat to make a smooth paste, and slowly whisk the paste into the stock. Bring back to a simmer and cook for 3 to 4 minutes, skimming any fat from the surface. Strain the gravy through a fine sieve. Carve the turkey, and serve with the gravy. (Published 2012)