Herb Rubbed Turkey
Unlock the secret to a perfectly golden and flavorful Thanksgiving centerpiece with this Herb Rubbed Turkey recipe. Infused with a luscious, aromatic blend of fresh rosemary, thyme, sage, and zesty lemon, this 12-pound roasted turkey delivers moist, tender meat and irresistibly crispy skin. The herb butter is gently massaged under the skin, while a medley of onion, carrot, and celery fills the cavity, adding depth to the savory broth base. Basting every 30 minutes ensures the turkey stays juicy, while removing the foil in the final stretch creates that coveted golden finish. Perfect for holiday gatherings, this show-stopping main dish brings herbaceous elegance to every table. Pair with your favorite sides for a meal to remember! Keywords: herb-rubbed turkey, roasted turkey recipe, Thanksgiving turkey, crispy turkey skin, flavorful turkey.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage leaves
- 4 cloves garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups chicken or turkey stock
- 1 unit large onion, quartered
- 1 unit carrot, roughly chopped
- 1 unit celery stalk, roughly chopped
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the refrigerator and allow it to come to room temperature for 30 minutes. Remove the giblets and excess fat from the cavity.
In a food processor, combine 1 cup of unsalted butter, fresh rosemary, thyme, sage leaves, minced garlic, lemon zest, salt, and black pepper. Blend until smooth to create the herb butter.
Gently loosen the turkey skin over the breasts and thighs by sliding your fingers under it. Be careful not to tear the skin.
Spread the herb butter generously underneath the skin and all over the surface of the turkey. Drizzle 2 tablespoons of olive oil over the turkey and rub it in evenly.
Stuff the cavity of the turkey with the quartered onion, carrot, and celery stalk.
Transfer the turkey to a roasting pan fitted with a rack. Pour 2 cups of chicken or turkey stock into the bottom of the pan.
Cover the turkey loosely with aluminum foil and transfer it to the oven.
Roast the turkey for approximately 3 to 4 hours, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (80°C).
Remove the foil during the last 45 minutes of roasting to allow the skin to become golden and crispy.
Baste the turkey every 30 minutes with the pan juices to keep it moist and flavorful.
Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute for a tender result.
Serve with your favorite sides and enjoy!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 65% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1128 mg | 24% | |
*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.
