Take the stress out of Thanksgiving with this simple sheet pan turkey—which comes together deliciously in under two hours.
Sheet Pan Turkey
Yields: 6-8 Servings
- 4 large shallots, quartered
- 1 large white onion, cut into eighths
- 1 head garlic, halved crosswise
- ½ cup unsalted butter, softened
- 2 tablespoons chopped fresh oregano
- 3¼ teaspoons kosher salt, divided
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon ground black pepper
- 8 to 10 pounds bone-in turkey pieces
- 10 sprigs fresh herbs
- 2 tablespoons all-purpose flour
- 1⅔ cups low-sodium chicken broth
- Garnish: fresh oregano, fresh rosemary, fresh thyme
- Preheat oven to 450°. Line a large rimmed baking sheet with foil.
- Place shallot, onion, and garlic in an even layer on prepared pan.
- In a small bowl, stir together butter, oregano, 3 teaspoons salt, rosemary, thyme, and pepper. Spread butter mixture over turkey. Place turkey on pan, skin side up. Arrange herb sprigs around turkey.
- Bake for 30 minutes. Reduce oven temperature to 325°. Baste turkey with pan juices, and bake until golden brown and a meat thermometer inserted in thickest portion registers 165° for breast pieces, and 170° for thighs, wings, and drumsticks, about 15 minutes more. Cover with foil, and let rest for 20 minutes. Discard herb sprigs.
- Strain pan drippings, reserving ⅔ cup. Remove garlic from skins; using the back of a spoon, mash into a smooth paste.
- In a small saucepan, whisk together reserved ⅔ cup drippings and flour. Cook over medium heat for 3 minutes, whisking constantly. Add broth and garlic paste; cook, whisking occasionally, until thickened, about 15 minutes. Stir in remaining ¼ teaspoon salt. Serve turkey with gravy and onions. Garnish with oregano, rosemary, and thyme, if desired.
If cooking both breasts and thighs, they should reach their respective temperatures around the same time.