A Heritage-Style Roast Turkey with Homemade Plum Sauce & Rustic Pan Gravy
A Cozy First Turkey Roast
Thanksgiving is one of those “in-between” holidays for me. I am not a huge fan of Halloween now that I am all grown up, but I do love good food and gratitude! This year I wanted to challenge myself to cook a turkey, which I honestly never had any interest or intent to do before. It always seemed way too complex or not worth it because how do you know it is going to turn out? With regret I will say that I was also turned away by the media portraying just how dangerous it can be to cook a turkey, which it absolutely can be if you are not careful.
Getting into herbs and learning how to create my own recipes for the past couple of years has really leveled up my kitchen skills. Now I see colors and smell delicious aromas, I feel the textures and can imagine more and more complex pairings. This allows me to feel more confident when I try my hand at recipes and alter ingredients with more and more practice.
So I decide to take on the challenge of roasting a turkey for the very first time with a bit of a unique and sweet twist. Before I even brought that fork up to my mouth, it was watering from the delightful aroma filling the room. As soon as that turkey hit my tongue, I knew this was the recipe to save and savor for the rest of my days. Sureeee I have some things I will do different here and there, but the base is there and ready to share even after the first try.
I always highly suggest playing around until you find your flavor ;)
What Makes This Roast Special
I was first drawn to try my hand at cooking a turkey when I found an old recipe using strawberry leaves. All the ingredients and flavors chosen here help echo that recipe with it’s earthy charm.
Full list of ingredients is further down :)
RED ALAEA SALT -> A Mineral salt used in traditional Hawaiian cooking and vibrant kitchen blends. Red alaea salt brings a mineral-rich depth that feels both grounding and nourishing. The natural clay content offers a subtle earthiness that rounds out flavors and adds gentle body to a recipe. A small pinch can heighten sweetness and balance out bitterness.
PINK HIMALAYAN SALT -> Add a pinch for extra minerals, contains more iron and potassium. You could also opt for celtic salt which contains more magnesium and calcium.
GARLIC (Cloves)-> A long-time kitchen ally with a warm and stimulating nature. It offers natural vitamin C which you can learn more about here. Garlic is both cleansing and protective so it supports the body while also giving a gentle, strengthening edge.
GINGER (Root) -> Warm and bright with a steady, supportive heat. It’s known for its natural anti-inflammatory qualities. Ginger helps keep things moving while offering a comforting lift, making it both soothing and gently energizing to the system.
HONEY (Local Preferred)-> Honey is another long used remedy. It has anti-inflammatory, anti-bacterial, and anti-fungal properties just like vinegar. It has been used in wound healing and can be helpful for tissue repair.
THYME -> Thyme offers a soft, woodsy brightness that feels both familiar and comforting. Often found in Mediterranean and French cooking, it adds a gentle herbal depth that supports savory dishes without overwhelming them. Read more here
CAPERS -> Capers bring a bright and briny lift that is rooted in Mediterranean cooking. I chose them as a stand-in for the “velvet flowers” mentioned in the old recipe (likely nasturtium) to bring some of that lively, peppery character while adding a gentle pickled edge that keeps the flavors balanced.
ROSEMARY -> Rosemary brings a piney brightness with a touch of almost like resin and licorice flavor oddly, maybe citrus. Pairing nicely with thyme to add a bolder aromatic note that lifts the roast and rounds out the sweeter herbs.
LEMON -> Lemons are rich in citric acid, a natural compound that brightens flavors and tenderizes foods in traditional cooking. The natural acidity helps balance the richness of the turkey, giving the dish a grounded and refreshing finish.
SAGE -> Rich in essential oils that create the familiar savory and slightly peppery warmth, sage shines in dishes like roasted meats or brown-butter sauces. That same steady character supports the flavors here, giving the dish a grounded and slightly earthy finish.
* All recipes and ideas shared here are for educational and informational purposes. Every body is different, use what feels right for you and seek professional guidance when needed.
Ingredients & Suggestions
<Amounts are listed below in printable>
<Herbs & Minerals>
Rosemary
Thyme
Sage
Sumac (I used a little pinch in the brine)
Nettles
Bay Leaves
Peppercorn
Pepper (I used black and white pepper blend)
Himalayan Salt
Red Alaea Salt
<Produce>
Butter
Garlic
Ginger Root
Lemons
Plums
Onion (I went with red but white would also do fine)
Optionally Roast with Carrots, Potatoes, Corn, etc! Add when there is 45minutes left until the turkey is done.
<Liquids/Others>
Chicken and/or Bone Broth
Apple Juice (Unsweetened preferred)
Sherry Wine
Raisins (I did golden from morethansprouts!)
Honey
Brown Sugar
You can interchange the honey and brown sugar if you are missing one. I was originally going to use canary wine like the inspiration recipe, but sherry works perfectly fine. The capers were a last minute idea to replace the “velvet flowers.” The only apple juice I happened to have on hand was sweetened so I did 1:1 with chicken broth to balance the sweetness. You can create your own brine with different broths and herbs, but avoid too much heat or acidity.
Welcome!
Hey, I’m Brit. I help you blend the comfort of the kitchen with the care of the apothecary.
You’ll need:
Roasting Pan/Dish + Separate Large Bowl for marinating
Baster
Measuring Cups/Spoons
Ingredients & Turkey (I mean you could try it without these, but it might be very difficult haha)
Saucepan
Clean Towels (or Paper Towels)
Foil (I believe the original recipe uses the strawberry leaves to keep moisture in on the turkey, but mine were wild so very tiny…)
Blender or Food Processor
Twine (To tie up turkey legs if needed, mine was a cheater with tiny legs)
Mesh Strainer + Bigger Strainer
Instructions
(1) MARINATE: Find a large enough leak-proof container or bowl that fits your turkey. Mix your marinade and pour all contents over turkey. Let soak 12-18 hours flipping halfway to allow everything to soak. Once it has marinated, remove from bowl and strain contents into another leak-proof bowl to set aside in the fridge. Pat turkey as dry as possible with clean towel or paper towels.
(2) PREHEAT: Preheat your oven to 450 and pull out cooking materials: Foil, Roasting Pan, Gloves if using, Baster, Measuring Cups, Twine, etc.
(3) MIX: Use a good blender or food processor to mix butter mixture. Blend butter, sage, rosemary, garlic, thyme, salt, pepper, nettles, and capers. The turkey can tend to be slippery so do your best to stick chunks of butter under the skin, and massage it all on the outside. I spent about 10-15 minutes massaging the outside. For the cavity generously season with salt and pepper and then stuff with the onion, lemon, and bouquet garni.
(4) SIMMER: Warm chicken broth on the stove and use simmer burner to keep low. This will be basted onto the turkey every 30 minutes as you are roasting.
(5) ROAST: Cook your turkey for 45 minutes in your selected pan and then remove to baste with chicken broth. Reduce to 350 degrees (F) at the 45 minute mark, continue basting every 30 minutes but keep the temperature. It took me approximately 3 hours to fully cook to 165 degrees (15min/lb). My skin started browning pretty quickly so I ended up tenting it with foil earlier on but once it is cooked you will let it sit tented for 20-25 minutes.
(6) SAUCE(s): While your turkey is roasting, you have some time to get the sauce and gravy ready. For the sauce we will bubble then simmer our ingredients and muddle them until mashed. You could also blend and strain depending on your preference on texture. For the gravy you will want to go in the fridge and grab those leftover drippings of marinade. Add drippings into a pan and optionally add some butter. Add one tablespoon of flour at a time until thickened, I also added some rosemary and thyme once slightly cooled.
(7) SERVE: Remove the bouquet garni and other ingredients from inside the cavity. Slice and serve with rosemary sprigs, plums slices, lemons, and of course your “sauces.”
A note on our ingredients
This turkey was shaped by the strawberry leaves I spent so much time foraging and studying over the summer, which led me to a small vintage recipe I found along the way. The recipe mentioned “velvet flowers,” which I interpreted through capers for their bright, botanical lift. The rest of the ingredients settle into a cozy blend of citrus and herbs that keeps the dish both grounded and adaptable.
<PAIRING TIPS>
Capers bring a bright and briny lift that partners easily with citrus, Mediterranean herbs, warm pepper notes, and comforting roasts.
Lemon and dried citrus peel for bright, cleansing acidity.
Thyme for a gentle, savory lift that blends seamlessly with briny notes.
Rosemary for added structure and an aromatic, woodsy balance.
Black pepper for warmth and a rounded, steady spice.
Roasted poultry and pan sauces where capers add a sharp, lively contrast.
Roasted root vegetables like potatoes and carrots, which benefit from a tangy edge.
Tomatoes (fresh or roasted) for a sweet, acidic pairing that echoes classic Mediterranean flavors.
Other Recipes & Resources
Pink Himalayan Salt → [Purchase Here]
Learn how to make Fire Cider Seasoning → [Read More]
Materia Medica Blank Pages → [Purchase Here]
Sign-Up for → ‘Find your Flavor’ **ONLY ONE LEFT UNTIL FURTHER ANNOUNCEMENTS**
Trusted Source for Herbs → [Purchase Here] & [ ] My local supplier who carried red alaea salt, nettles, and much more!
Find your Flavor FREE Workbook → [Get Freebie]
Learn how to make Sumac Seasoning → [Read More]
Old Recipe Inspiration → [Find Here]
Sherry Wine → [Purchase Here]
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