Name: Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Yield: Makes 8 to 12 servings
Ingredients: 1/3 cup plus 1 tablespoon coarse kosher salt; 1 1/2 teaspoons dried rosemary; 1 1/2 teaspoons dried rubbed sage; 1 1/2 teaspoons dried thyme; 1 teaspoon black peppercorns, crushed; 3 small bay leaves, coarsely torn; 1 teaspoon finely grated lemon peel; 1 14- to 16-pound turkey (neck, heart, and gizzard reserved); 1 large onion, chopped; 1 large celery stalk, chopped; 1 whole lemon, chopped with peel; 1 teaspoon dried rosemary; 1 teaspoon dried rubbed sage; 1 teaspoon dried thyme; 1/2 cup (1 stick) unsalted butter, room temperature; 2 cups (or more) Golden Turkey Stock; 3 1/2 cups (about) Golden Turkey Stock; 2/3 cup chopped shallots; 1/2 cup all purpose flour; 1/2 cup dry white wine; 2 tablespoons Dijon mustard; 2 teaspoons chopped fresh rosemary

Top view of roast turkey with herbs on a white platter with a side of shallotdijon gravy.

Salted Roast Turkey with Herbs and Shallot-Dijon GravyPhoto by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.

Recipe notes

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