I’ve tried ‘em all — deep fried, brined, turducken — but I always come back to a traditional roasted bird as my favorite. Last year, the family Thanksgiving feast happened at my place, and here was the turkey I did. It came out beautifully golden and burnished on the outside, and moist and flavorful (yes, even the breast) within. Without question, it’s the recipe I will go back to next time:

Recipe: Traditional Roasted Turkey with Herbs and Pan Gravy
Cook in a roasting pan that can also be used on top of  the stove, so you can get all the good pan bits for the gravy! Serves 10

1 turkey (around 14 pounds)
1 onion, quartered
6 sprigs fresh rosemary
6 sprigs fresh sage
6 sprigs oregano
1 orange, quartered
1 lemon, quartered
1 stick (8 Tablespoons) unsalted butter, at room temperature
2 Tablespoons herbes de Provence
1 Tablespoon olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
7 cups low-sodium chicken broth
1/3 cup all-purpose flour

Heat oven to 400F. Insert onion and 2 sprigs each rosemary, sage and oregano into cavity of turkey. Insert a few quarters of orange and lemon into cavity — don’t worry about using them all, you don’t want things too tightly packed in there!

In a small bowl, stir together 2 Tablespoons of the softened butter with herbes de Provence, olive oil, salt and pepper. Using your fingers, loosen the turkey skin over the breast and spread about half the butter mixture under the skin. Spread the remaining mixture over the skin, on top of the breast. Place in a roasting pan (not on a rack) and tent with foil Roast for 20 minutes (oven rack should be in the bottom third of the oven.)

Add 3 cups of the broth to the pan, along with remaining herb sprigs, re-tent with the foil, and roast another 40 minutes.

Remove foil and reduce oven to 350F. Add another 1 cup broth and roast for 2 to 2 1/2 hours, or until a thermometer inserted into the thickest part of the thigh (I tend to poke around in a couple places) reads 175F. Remove from roasting pan and let stand at least 30 minutes before carving.

Make gravy while turkey is resting: Strain pan drippings into a 4-cup glass measuring cup. Discard herbs and other solids and skim off fat. Add chicken broth, as necessary, to make a total of 4 cups.

Melt remaining 6 Tablespoons butter in the roasting pan over medium heat, using a wooden spoon to scrape up any pan bits. Add flour, whisking constantly for 1 minute. Increase heat to high and carefully and gradually whisk in broth mixture (watch for spattering!). Bring to a boil, then reduce heat and simmer about 5 minutes, until slightly thickened. Serve hot with turkey!