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Get ready to impress your guests with this delicious Herb-Roasted Turkey! This recipe is perfect for Thanksgiving or any special occasion. With a blend of fresh herbs like thyme, rosemary, and sage, this turkey is flavorful, juicy, and golden-brown—a true showstopper for your holiday table. Even if you’re a beginner, you can achieve a restaurant-quality roast with these easy-to-follow steps. Serve it with your favorite sides, and watch everyone come back for seconds!
Herb-Roasted Turkey Recipe
Course: Main, HealthyCuisine: AmericanDifficulty: MediumServings
12
servingsPrep time
30
minutesCooking time
3
hoursCalories
172
kcalIngredients
- Turkey:
1 (10- to 12-pound) turkey
- Herb Mixture:
¼ cup fresh herbs (thyme, rosemary, sage, oregano, and/or marjoram), minced
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
- Aromatics:
Onion, apple, lemon, and/or orange, cut into 2-inch pieces (1 ½ cups)
20 whole herb sprigs (thyme, rosemary, sage, oregano, and/or marjoram)
- For Roasting:
3 cups water, plus more as needed
Directions
- Preheat & Prepare:
- Position a rack in the lower third of the oven and preheat to 475°F (245°C).
- Remove giblets and neck from the turkey cavity and set aside for gravy.
- Place the turkey, breast-side up, on a rack in a large roasting pan and pat dry with paper towels.
- Season & Stuff:
- Mix minced herbs, canola oil, salt, and pepper in a small bowl.
- Rub the herb mixture all over the turkey, under the skin, and onto the breast meat.
- Place the aromatics and 10 whole herb sprigs inside the turkey cavity.
- Tuck the wing tips under the turkey and tie the legs together with kitchen string.
- Roast the Turkey:
- Add 3 cups of water and the remaining 10 herb sprigs to the roasting pan.
- Roast the turkey for 45 minutes until the skin is golden brown.
- Remove from the oven and cover the breast with a double layer of foil.
- Lower the Temperature:
- Reduce oven temperature to 350°F (175°C).
- Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) reads 165°F, about 1¼ to 1¾ hours more.
- Tilt the turkey to let juices run into the pan if the pan dries out and add 1 cup of water as needed.
- Rest & Serve:
- Transfer the turkey to a serving platter and cover with foil.
- Let the turkey rest for 20 minutes before carving.
Notes
- Turkey Thawing: Ensure the turkey is completely thawed before roasting.
- Stuffing: We recommend avoiding stuffing inside the turkey to prevent overcooking. Cook stuffing separately for the best results.
- Herbs: Fresh herbs like thyme, rosemary, and sage are perfect for this recipe, enhancing both flavor and aroma.
- Resting: Allow the turkey to rest before carving to keep it juicy and tender.
Final Thoughts:
Herb-Roasted Turkey is a classic centerpiece for any Thanksgiving table. Using fresh herbs like thyme and rosemary infuses the meat with rich flavors that even beginners can achieve. Remember, the key to a juicy turkey is proper seasoning, the right cooking temperature, and resting before carving. Pair this dish with your favorite sides, and enjoy a meal that’s both delicious and heart-healthy.
