If you want a turkey that’s juicy on the inside and beautifully crisp on the outside, herb roasting is the way to go. This recipe combines classic herbs like rosemary, thyme, and garlic to bring out the natural flavor of the turkey while filling your kitchen with an incredible aroma. Whether you're hosting Thanksgiving dinner or planning a special family meal, this simple method helps you create a flavorful centerpiece without complicated steps. Even if it’s your first time roasting a whole turkey, you’ll find the process straightforward and rewarding.
This method for making turkey produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.
Ingredients
- 1 10- to 12-pound turkey
- 1/4 cup minced fresh herbs
- 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 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 1/2 cups)
- 3 cups water, plus more as needed
To Prepare:
1. Position a rack in the lower third of the oven; preheat to 475 degrees.
Prepare the Turkey
2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, 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 aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
Roasting
3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees; and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
Final Steps
4. Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.
Makes 12 servings, 3 ounces each, plus plenty of leftovers!
A perfectly roasted turkey doesn’t have to be complicated. With the right blend of herbs and a simple roasting method, you can create a flavorful main dish that everyone at the table will remember. Give this herb roasted turkey recipe a try and enjoy a classic meal that’s both comforting and impressive.
