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–+ servings

Herb Roasted Turkey

Prep: 45 minutes
Cook: 2 hours 20 minutes
Total Time: 3 hours 5 minutes
Yield: 12 servings
Course: Main Course
Cuisine: American
Diet: Gluten Free
Calories: 580kcal
Author: Jessica Gavin
My herb-roasted turkey is perfect for a special occasion, with the aromatic blend of herbs adding a burst of flavor and creating a beautifully moist, tender meat that your guests will love.

Ingredients

  • 12 to 14 pound (6.4 kg) turkey, basted or salt-injected
  • ¾ cup (170 g) unsalted butter, softened
  • 1 tablespoon (20 g) kosher salt
  • 1 tablespoons (3 g) finely chopped sage, plus 5 sprigs
  • 1 tablespoons (3 g) finely chopped thyme, plus 6 sprigs
  • 1 tablespoon (5 g) finely chopped rosemary, plus 4 sprigs
  • 1 tablespoons (4 g) finely chopped parsley
  • 1 tablespoon (10 g) minced garlic, plus 2 smashed garlic cloves
  • 1 ½ teaspoons (4 g) onion powder
  • 1 ½ teaspoons (4 g) garlic powder
  • 1 ½ teaspoon (2 g) black pepper
  • 1 teaspoon lemon zest, then quarter the lemon
  • ½ cups (60 ml) unsalted turkey stock, chicken stock, broth, or water
  • 2 yellow onions, cut into 16 wedges
  • 2 cups (283 g) carrots,  cut into 2" pieces
  • 2 cups (225 g) celery,  cut into 2" pieces

Instructions

  • Remove Giblets and Neck – Place turkey on a sheet pan. Remove the giblets and the neck from the cavity. Reserve them if using to make gravy. Thoroughly dry the surface and inside the cavity with paper towels. The herb butter won't stick to a wet surface.
  • Make the Herb Butter – In a medium bowl, combine the softened butter, salt, sage, thyme, rosemary, parsley, minced garlic, onion powder, garlic powder, black pepper, and lemon zest. Alternatively, use a food processor to pulse until a paste is formed, about 30 seconds.
  • Add the Herb Butter – Place the turkey on a sheet pan. Gently loosen the skin over the breasts and thighs. Spread about 2 tablespoons of herb butter under the skin on each breast and 1 tablespoon under the skin on each thigh. Rub 1 tablespoon inside the cavity. Use the remaining herb butter to coat the entire exterior of the turkey. Start with the back and thighs, then flip over to cover the breasts, wings, and legs.
  • Preheat the Oven – Adjust the oven rack to the lowest position. Preheat to 375ºF (191ºC).
  • Truss the Turkey – Tuck the wings back on the turkey. Add 2 sage sprigs, 4 sprigs of thyme, 2 sprigs of rosemary, 2 cloves of garlic, sliced lemons, and 2 onion wedges inside the cavity. Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected.
  • Prepare the Vegetables – On the bottom of the roasting pan, evenly spread the remaining onions, carrots, celery, 3 sprigs of sage, 2 sprigs of thyme, 2 sprigs of rosemary, then pour in the turkey stock.
  • Roast the Turkey – Lightly grease the V-rack with nonstick cooking spray or vegetable oil to prevent sticking. Place the rack in the pan and add the turkey breast side up. Roast the turkey at 375ºF (191ºC) for 30 minutes. Reduce the oven temperature to 325ºF (163ºC).
    The turkey is ready when the thickest part of the breast is 157 to 160ºF (69 to 71ºC) on a meat thermometer, and the thickest part of the thigh reaches 170 to 175ºF (76 to 79ºC). The process will take about 11 to 12 minutes per pound, about 2 hours 20 to 50 minutes total time, depending on size. If roasting a bird larger than 14 pounds, loosely tent the breast area with foil after 1 hour of roasting to prevent dry meat.
  • Let it Rest – Transfer the turkey to a cutting board and rest it for about 30 minutes before carving. If desired, use the drippings to make a turkey gravy.

Notes

  • Dry Brine (For non-basted turkeys) – Combine 3 tablespoons of kosher salt and 4 teaspoons of sugar. Rub 1 tablespoon of the mixture underneath the skin of each breast. Rub 1 ½ teaspoon underneath each leg. Rub the remaining mixture inside the cavity. Place turkey breast-side up in a roasting pan with a V-rack or on a wire rack set over a rimmed sheet pan. Refrigerate uncovered for at least 12 to 24 hours. Remove the turkey from the refrigerator 1 hour before roasting. Proceed with adding the herb butter.
  • Storing: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.

Nutrition

Calories: 580kcal | Carbohydrates: 12g | Protein: 74g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 242mg | Sodium: 697mg | Potassium: 1087mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3874IU | Vitamin C: 6mg | Calcium: 376mg | Iron: 11mg
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