Thanksgiving Turkey with Gravy
October 22, 2026 • 0 comments
A classic centerpiece that’s simpler than you think. Orange and lemon tucked inside keep the meat bright and juicy, while a salted butter rub crisps the skin to a deep golden brown. The bird bastes in bone broth as it roasts, and those pan juices become the base for a silky, rich gravy thickened with egg yolks instead of flour. Pasture-raised turkey makes all the difference here: juicier dark meat, more flavor, and drippings worth saving every drop of.
- Prep Time:
- Cook Time:
- Servings: 8-10
Ingredients
- (1) Whole Pastured Turkey, 11-13lb
- (1) Orange, cut into wedges
- (1) Lemon, cut into wedges
- (2 Tbsp) Raw Unsalted Butter for Cats & Dogs, 12 OZ
- (1½ tsp) Salt
- (4 cups, for roasting) Chicken Bone Broth
- Unbleached kitchen twine
- (5 Tbsp) Raw Unsalted Butter for Cats & Dogs, 12 OZ
- (4 yolks) 1 dozen - Pastured Corn & Soy Free Eggs
- (2½-3½ cups - ½ cup for the yolks, plus 2-3 cups to build the gravy) Chicken Bone Broth
- (to taste) Salt
Directions
Prep the turkey
- Move the oven rack to the lowest third and preheat to 400°F.
- Rinse the turkey and pat it dry. Place it on a rack inside a large roasting pan.
- Put the orange and lemon wedges in the cavity and tie the legs together with twine.
- In a small saucepan over medium heat, stir the 2 tbsp butter and 1½ tsp salt just until the butter melts. Rub it all over the turkey and between the breast meat and skin.
- Add the neck and giblets to the roasting pan.
Make-ahead tip: You can prep through this step a day ahead. Cover and refrigerate, then let the turkey stand at room temperature for 30 minutes before roasting.
Roast
- Cover the breast with foil and roast 20 minutes.
- Pour 3 cups of broth into the pan, scraping up any brown bits. Roast 40 more minutes.
- Reduce the oven to 350°F. Remove the foil and add 1 more cup of broth to the pan.
- Continue roasting, basting occasionally with the pan juices, until a thermometer in the thickest part of the thigh reads 165-175°F and the juices run clear. This takes about 1 more hour.
- Transfer the turkey to a platter and let it rest 30 minutes while you make the gravy.
Make the gravy
- Strain the pan juices through a sieve into a 4-cup glass measuring cup. Discard the solids.
- Add enough bone broth (about 1-2 cups) to the juices to make 4 cups total.
- In a separate bowl, whisk the 4 egg yolks with ½ cup broth and set aside.
- Melt the 5 tbsp butter in a heavy saucepan over medium-high heat. Gradually whisk in the egg yolk mixture, then the 4 cups of juices and broth.
- Simmer about 10 minutes. Season with salt to taste (gravy often needs an extra pinch) and serve with the turkey.
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*Recipe created by Animal Based Bae.
