Herb-Butter Turkey

This easy herb-butter turkey recipe exemplifies chef Tom Colicchio’s approach—he’s all about amplifying and accentuating the flavor of a few simple ingredients. Here, a handful of fresh herbs and a homemade gravy base boost your standard Thanksgiving turkey into a main course that has even turkey haters coming back for seconds and thirds. (Be careful, your mashed potatoes may feel jealous.)

The gravy base is part of what sets this herb-butter turkey recipe apart from the rest. Stealing from the technique of consommé, in which you simmer meat in unseasoned stock for maximum savoriness, turkey necks and wings contribute extra flavor and all-important collagen to basic low-sodium chicken broth. The resulting base reduces into a satisfyingly rich gravy, especially when combined with the pan drippings. You can make the gravy base a few days in advance and keep it in the fridge, or even a few weeks beforehand if you freeze it.

The bird doesn’t require much day-of work (which means it’s perfect for holiday entertaining), but you will need to do some basting. Consider this a benefit instead of extra work—you’ll get more time to appreciate your masterpiece. Serve with cranberry sauce or relish, plus your favorite stuffing and vegetable side dishes. You just might find yourself without any leftover turkey when the evening’s done.