Thanksgiving Pioneer-Style Herb Roasted Turkey

  • prep time60 min
  • total time 240 min
  • serves 8
Bobby Flay
Bobby Flay

If you're looking to keep Thanksgiving traditional but still want something unique, Bobby's rustic and herb-flavoured turkey is bound to satisfy your cravings.

94 Ratings
Directions for: Thanksgiving Pioneer-Style Herb Roasted Turkey



1 (17-lb) whole fresh turkey, rinsed well and patted dry

1 ¼ stick (10 Tbsp) unsalted butter, slightly softened

2 Tbsp finely chopped sage

2 Tbsp finely chopped rosemary

2 Tbsp finely chopped thyme leaves

3 Tbsp finely chopped flat leaf parsley

Salt and freshly ground black pepper

3 large carrots, cut into 1-inch pieces

3 stalks celery, cut into 1-inch pieces

2 onions, quartered

8 cups homemade chicken stock

Sage Gravy

Turkey neck

¼ cup fresh sage leaves

3 Tbsp unsalted butter

3 Tbsp flour

1 cup white wine

4 cups sage-infused stock

Salt and freshly ground black pepper

1 Tbsp finely chopped fresh sage



1. Remove the turkey from the refrigerator 1 hour before roasting.

2. Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.

3. Preheat the oven to 450ºF.

4. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with the herb butter and season liberally with salt and pepper.

5. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

6. Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes. Reduce the heat to 350ºF and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160ºF, about 2 to 2 1/4 hours longer.

7. Remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.

Sage Gravy

1. Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.

2. Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

See more: Thanksgiving, Turkey, Dinner, Fall, Herbs, Main, Roast

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