Mayflower Herb Roasted Turkey with Giblet Gravy

By Chef/GM Chris Ottens


1/2 c unsalted butter, melted

1-1/2 tsp dried thyme

1-1/2 tsp seasoned salt

1 tsp lemon pepper seasoning

24-lb WHOLE TURKEY, fresh or frozen (thawed)

1/3 c flour

2/3 c Madeira

6 c giblet stock with cooked and chopped giblets (see below)



Mix butter, thyme, seasoned salt and lemon pepper seasonings together.

Preheat oven to 325 degrees F. Place turkey, breast side up, on a V-shaped rack in a large roasting pan.

Tuck wing tips under turkey and return legs to tucked position.

Brush about 1/3 cup of the herb butter mixture over top and sides of turkey. Sprinkle both cavities and outside with salt and pepper.

Roast turkey, uncovered, for 1/2 hour. Brush with additional herb butter mixture. Continue roasting, basting occasionally with pan juices until the internal temperature in the thickest part of the thigh measures 180 degrees F. A general roasting time guideline for an unstuffed 24-pound turkey is 4-1/2 to 5 hours.

Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.


  1. Prepare Giblet Stock.

  2. Pour pan juices into a 4-cup measuring cup. Spoon off fat, returning 3 tablespoons fat to roasting pan.

  3. Sprinkle flour into roasting pan and stir until golden. Whisk in Madeira, then slowly stir in reserved pan juices and 6 cups giblet stock.

  4. Simmer and stir until gravy slightly thickens.

  5. Strain gravy and return to pan. Stir in chopped neck meat, heart and gizzard. Adjust seasonings.

Nutrition Facts

Total Calories 610

Calories from Fat 280

Total Fat 31 g

% Daily Total Fat 48

Saturated Fat 10 g

% Daily Saturated Fat 50

Cholesterol 230 g

% Daily Cholesterol 77

Sodium 450 mg

% Daily Sodium 19

Total Carbohydrates 2 g

% Daily Total Carbohydrates 1

Dietary Fiber 0 g

% Daily Dietary Fiber 0

Sugars 1 g

Protein 74 g

% Daily Protein 25

% Daily Vitamin C 0

% Daily Calcium 8

% Daily Iron 30