Herb Seasoned Turkey
Bring bold, aromatic flavors to your holiday table with this Herb Seasoned Turkey recipe, a true centerpiece for any gathering. This tender, oven-roasted turkey is infused with a rich blend of fresh herbs like rosemary, thyme, sage, and parsley, combined with garlic and lemon for a fragrant, zesty finish. The turkey is carefully basted in a buttery herb mixture, both under and over the skin, ensuring every bite is juicy and flavorful. Roasting atop a bed of onions, carrots, and celery creates a natural broth for added moisture, with the final touch of golden-brown crispy skin making it as beautiful as it is delicious. Perfect for Thanksgiving or any celebratory feast, this 12-pound turkey serves eight and pairs beautifully with your favorite sides, creating a memorable dining experience.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 2 tablespoons fresh sage
- 4 pieces garlic cloves, minced
- 1 whole lemon
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 1 whole onion, quartered
- 1 whole carrot, roughly chopped
- 1 whole celery stalk, roughly chopped
- 2 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
If the turkey is frozen, ensure it is fully thawed before beginning. Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
In a small bowl, mix the softened butter with minced garlic, chopped rosemary, thyme, parsley, and sage. Add 1 tablespoon of salt and 1/2 tablespoon of pepper to the mixture and stir to combine.
Carefully loosen the skin of the turkey breast by sliding your fingers under it. Rub about half of the herb butter mixture under the skin, ensuring it spreads evenly. Rub the remaining herb butter over the turkey's exterior, including the legs and wings.
Cut the lemon in half and place it inside the turkey cavity along with half of the onion, carrot, and celery. These will add flavor to the turkey while it cooks.
Tie the turkey legs together with kitchen twine and tuck the wingtips under the bird to prevent them from burning.
Place the turkey onto a roasting rack set in a large roasting pan. Add the remaining onion, carrot, and celery to the bottom of the pan. Pour the chicken broth into the pan to keep the turkey moist.
Brush the turkey lightly with olive oil and sprinkle the skin with the remaining salt and pepper.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey for about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C), and the thickest part of the thigh reads 175°F (80°C).
During the last 30 minutes of cooking, remove the foil to allow the skin to brown and become crispy. Baste the turkey occasionally with the pan drippings.
Once fully cooked, remove the turkey from the oven and cover it loosely with foil. Let it rest for at least 20-30 minutes before carving to allow the juices to redistribute.
Carve and serve the herb seasoned turkey with your favorite sides. Enjoy!
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1729 mg | 37% | |
*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.
