Herbed Turkey
Elevate your holiday centerpiece with this Herbed Turkey, a show-stopping roast that's bursting with flavor and aroma. Fresh rosemary, thyme, and sage are paired with zesty lemon and rich garlic, creating an herb butter that’s tucked under the skin for maximum succulence. The turkey is roasted atop a colorful bed of onions, celery, and carrots, while a splash of stock keeps the meat irresistibly moist. A simple basting technique ensures a crispy, golden-brown skin that will impress every guest at the table. Perfectly seasoned and prepared with love, this 12-pound turkey serves up to 12 people, making it an ideal choice for Thanksgiving, Christmas, or any special gathering. Whether you're hosting a grand feast or a cozy family dinner, this Herbed Turkey is sure to be the highlight of your spread!
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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 leaves, chopped
- 2 tablespoons Fresh sage, chopped
- 4 units Garlic cloves, minced
- 1 unit Lemon, zest and juice
- 2 tablespoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 cups Chicken or turkey stock
- 2 tablespoons Olive oil
- 1 unit Onion, quartered
- 2 units Celery stalks, chopped
- 2 units Carrots, chopped
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes. Remove giblets and pat the turkey dry with paper towels.
In a medium bowl, mix the softened butter with rosemary, thyme, sage, minced garlic, lemon zest, lemon juice, salt, and black pepper until well combined.
Gently slide your fingers under the turkey skin to loosen it, being careful not to tear the skin. Rub about two-thirds of the herb butter mixture under the skin, spreading it evenly over the breast and legs. Rub the remaining one-third over the skin of the turkey.
Drizzle the turkey with olive oil and place it on a large roasting pan on top of a bed of the chopped onion, celery, and carrots. Pour the chicken or turkey stock into the bottom of the pan to keep the turkey moist during cooking.
Loosely truss the turkey legs with kitchen twine and tuck the wings under the body.
Roast the turkey in the preheated oven for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thighs reach 175°F (79°C).
Baste the turkey with the pan drippings every 45 minutes to help it brown evenly and stay moist.
Once cooked, remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 30 minutes before carving to ensure the juices redistribute throughout the meat.
Carve and serve the turkey with your favorite sides. Enjoy!
Nutrition Facts
Calories |
9497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.6 g | 529% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4327 mg | 1442% | |
| Sodium | 19353 mg | 841% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.7 g | ||
| Protein | 1316.3 g | 2633% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 63.2 mg | 351% | |
| Potassium | 14233 mg | 303% | |
*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.
