Now for the main event, the star of the Thanksgiving table – TURKEY! What better way to celebrate Thanksgiving than with perfectly juicy and tender herb roasted turkey! This delicious roasted turkey recipe will fill your home with the most amazing aroma and get everyone in the holiday mood, thanks to the fresh herbs! This is a simple herb roasted turkey recipe that comes together easily and the whole family will love it!
*Originally published November 2014. Text and photos updated.*
Now that you have your turkey recipe, it’s time to think about some other dishes to serve alongside your turkey. First and foremost, these easy mashed potatoes are a must! Turkey day wouldn’t be the same without delicious mashed potatoes. Roasted green beans are also a simple and delicious addition to your Thanksgiving spread. And GRAVY! Make this luscious homemade turkey gravy to drizzle over your platter!
WHY YOU’LL LOVE THIS HERB ROASTED TURKEY RECIPE:
- This turkey recipe couldn’t be more simple! It’s ready in just four steps.
- The fresh rosemary, thyme, sage and parsley gives this roasted turkey next level flavor!
- Is it just me or is crispy turkey skin the best little treat? This turkey recipe has the most flavorful crispy skin!
- You could use the leftover turkey in several ways! A few fun recipes are Turkey Cobb Salad and Green Chili Turkey Quesadillas.
TURKEY – when cooked properly, turkey is juicy, tender, and delicious! This herb roasted turkey is packed with flavor and sure to impress all of your dinner guests this holiday season.
AROMATICS – onions, lemons, and garlic – the dynamic trio for achieving the deepest aroma and flavor.
LIQUID – I went with chicken broth but you could also use stock. Liquid helps to keep the turkey juicy while roasting.
HERBS – fresh rosemary, fresh thyme, fresh sage, and fresh parsley – this combination of herbs is phenomenal when paired with poultry.
SOFTENED BUTTER – butter helps to bind the herbs and garlic together before spreading it under the turkey skin. It also adds flavor and moisture to the turkey!
OLIVE OIL – brushed on the skin of the turkey to help it get extra crispy!
HOW TO MAKE THIS HERB ROASTED TURKEY:
Time needed: 4 hours and 20 minutes
First, preheat your oven to 450 degrees.
Then, remove the papery outer skin of the onions and cut the onions into quarters, as well as the lemons. Place them in a shallow roasting pan and pour the chicken broth on top. Set the roasting pan to the side.
In a small bowl combine the softened butter, minced garlic, chopped herbs, salt and pepper to taste. Carefully rub butter mixture under the skin of the turkey.
Brush skin with olive oil, then sprinkle with extra salt and pepper, if desired. Place the turkey in roasting pan on top of the onions and lemons. Bake for 30 minutes then reduce the heat to 350°F. Bake until the thermometer reaches 160°F internal temperature. Start checking the temperature after 2 hours 15 minutes of roasting time.
TIPS AND VARIATIONS:
- Be sure to give your turkey plenty of time to thaw before preparing and roasting! Thaw time will depend on the size of your turkey so just be aware of how long your turkey will need to thaw.
- To get an extra juicy turkey, baste every 30 minutes while it roasts. Keep in mind that this method will add to the cook time but in my opinion it is totally worth the wait for a super juicy turkey.
- To avoid a dry turkey, I suggest brining it before roasting. This gives the bird absorb extra moisture, helping it to stay juicy.
- Let your turkey rest before cutting into it so the juices don’t run out.
FREQUENTLY ASKED QUESTIONS:
This could be for a couple of reasons. If you didn’t brine your turkey it will be dry because the inner meat wasn’t penetrated with salt or additional moisture. If you overcooked your turkey it will also be dry.
First time carving a turkey? No problem. Here’s how to carve a turkey perfectly!
A general rule of thumb is 1 1/2 pounds of turkey per person. But keep in mind some of that weight includes bone, cartilage, and less desirable cuts of meat better suited for stock (aka…the neck). To be safe, plan on needing 2 pounds per person, that way you will have enough white and dark meat!
Other turkey recipes you will love:
- Sweet Potato and Stuffing Turkey Roulade
- Apple Cranberry Stuffed Turkey Breast
- Creamy Turkey and Dumpling Soup
- Beer and Butter Turkey
- Turkey Tetrazzini
- Slow Cooker Turkey Breast
Herb Roasted Turkey
- 1 (14-16 pound) (6.3-7.2kg) turkey; completely thawed
- 2 large onions
- 2 lemons
- 1 cup (235ml) chicken broth/stock
- 4 cloves garlic, minced
- ½ cup (113g) butter, softened
- 2 tablespoons each: fresh rosemary, fresh thyme, fresh sage, fresh parsley; finely chopped
- 2 teaspoon sea salt
- 3 tablespoons olive oil
- Preheat oven to 450°F.
- Remove the papery outer skin of the onions and quarter. Place in a shallow roasting pan. Quarter the lemons and add to the pan with the onions. Pour in the chicken broth and set aside.
- In a small bowl combine the softened butter, minced garlic, chopped herbs, salt, and pepper to taste. Carefully rub butter mixture under the skin of the turkey.
- Brush skin with oil and sprinkle with extra salt and pepper if desired. Place in roasting pan on top of the onions and lemons. Bake for 30 minutes then reduce the heat to 350°F. Bake until thermometer reaches 160°F. Start checking after 2 hours 15 minutes of roasting time.
- If you can find an herb roasting blend pack in your fresh vegetable department that is an easier way to buy the herbs needed and not have a ton of leftover.
- Baste your bird every 30 minutes for a moist bird. This is optional and will most likely increase the amount of time needed to roast.
- This recipe is using a brined turkey. If you are using a fresh turkey be sure to brine it first.