Herb-Roasted Turkey Recipe

Herb-Roasted Turkey is a classic dish that combines juicy turkey with aromatic herbs like rosemary, thyme, and sage. The turkey is seasoned, roasted, and served with a crispy, golden skin and tender meat. This easy, flavorful recipe is perfect for family dinners or holiday gatherings. The fresh herbs infuse the turkey with savory, fragrant notes, making it a crowd-pleasing centerpiece for any meal.

Herb-Roasted Turkey

Juicy turkey roasted with fresh herbs like rosemary, thyme, and sage. A classic and flavorful dinner option with crispy skin and tender meat.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 8

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole turkey 12-14 pounds, thawed and patted dry
• 3 tablespoons olive oil
• 4 tablespoons butter softened
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried)
• 2 teaspoons fresh thyme chopped (or 1 teaspoon dried)
• 2 teaspoons fresh sage chopped (or 1 teaspoon dried)
• 1 lemon halved
• 1 onion quartered
• 4 garlic cloves smashed

Equipment

• Roasting pan
• Meat thermometer
• Basting brush
• Aluminum foil
• Cutting board
• Sharp knife

Method

 

1. Preheat your oven to 375°F (190°C).
2. Pat the turkey dry with paper towels to remove any moisture, which helps the skin crisp up.
3. In a small bowl, combine the olive oil, softened butter, salt, pepper, garlic powder, onion powder, rosemary, thyme, and sage.
4. Rub the herb-butter mixture all over the turkey, making sure to coat the skin evenly. Gently lift the skin and rub some of the butter directly onto the meat for extra flavor.
5. Stuff the turkey cavity with the halved lemon, quartered onion, and smashed garlic cloves. These ingredients will add flavor as the turkey roasts.
6. Place the turkey breast-side up on a roasting rack in a roasting pan. This allows the heat to circulate evenly and helps crisp up the skin.
7. Roast the turkey in the preheated oven for 2 to 2 ½ hours, or until the internal temperature reaches 165°F when measured at the thickest part of the breast and thigh.
8. Baste the turkey with its juices every 45 minutes to ensure the skin stays golden and moist. If the skin starts to get too dark, cover the turkey loosely with aluminum foil and continue roasting until fully cooked.
9. Once the turkey is done, remove it from the oven and let it rest for at least 20 minutes. This allows the juices to redistribute and keeps the meat moist.
10. Carve the turkey and serve with your favorite sides, such as mashed potatoes, green beans, or stuffing.

Notes

• Storage: Store leftover turkey in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat slices in the oven at 350°F for 10-12 minutes, or until heated through.
• Tips: For extra crispy skin, you can increase the oven temperature to 400°F for the last 15-20 minutes of roasting. Just keep an eye on the turkey to prevent burning.