Herb Roasted Turkey
Impress your guests this holiday season with the ultimate Herb Roasted Turkey, a showstopping centerpiece that’s bursting with flavor. This succulent 12-pound turkey is generously coated with a fragrant herb butter made from fresh rosemary, thyme, sage, and garlic, ensuring every bite is tender and flavorful. Stuffed with aromatic lemon, onion, and herbs, then roasted over a bed of carrots, celery, and onion, this turkey stays moist and packed with savory goodness. The secret to crispy, golden-brown skin lies in a light drizzle of olive oil and a gradual unveiling during roasting. Perfect for Thanksgiving or any festive gathering, this classic yet elevated recipe is easy to prepare and serves up to 10 people. Pair it with your favorite sides for an unforgettable feast! Keywords: herb roasted turkey recipe, holiday turkey, Thanksgiving turkey, flavorful roast turkey, golden brown turkey.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 6 cloves garlic cloves, minced
- 2 tablespoons salt
- 2 teaspoons black pepper
- 1 piece lemon, halved
- 1 piece onion, quartered
- 2 pieces carrot, roughly chopped
- 2 pieces celery stalks, roughly chopped
- 2 cups chicken broth
- 2 tablespoons olive oil
Instructions
Preheat your oven to 325°F (165°C).
If the turkey is frozen, ensure it is fully thawed and pat it dry with paper towels. Remove the giblets and neck from the cavity, if included.
In a small bowl, combine softened butter, chopped rosemary, thyme, sage, garlic, 1 tablespoon of salt, and 1 teaspoon of black pepper. Mix until well combined to create the herb butter.
Gently loosen the turkey's skin over the breast and thighs using your fingers, being careful not to tear it. Spread half of the herb butter evenly beneath the skin, then rub the remaining butter all over the outside of the turkey.
Stuff the turkey cavity with the halved lemon, quartered onion, and several sprigs of rosemary, thyme, and sage for extra flavor.
Arrange the chopped carrot, celery, and any remaining onion in a large roasting pan to act as a flavorful bed for the turkey. Pour 2 cups of chicken broth into the pan.
Place the turkey breast-side up on a roasting rack set inside the pan. Drizzle the turkey with olive oil and sprinkle the remaining 1 tablespoon of salt and 1 teaspoon of black pepper evenly over the skin.
Tent the turkey loosely with aluminum foil to prevent over-browning during cooking.
Roast the turkey in the preheated oven for approximately 13-15 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C).
Remove the foil during the last 30-45 minutes of roasting to allow the skin to crisp and turn golden brown.
Once the turkey is cooked, remove it from the oven and tent it with foil. Let it rest for at least 30 minutes before carving to ensure the juices redistribute.
Transfer the turkey to a serving platter and carve. Serve alongside your favorite side dishes and enjoy!
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
