Serve it with our Turkey Gravy with Drippings and Thanksgiving Vegetable Side Dishes for a truly memorable holiday feast.
Ingredients
Let’s break down the ingredients we need to make this herb turkey recipe, including the best herbs for turkey, whether using fresh or dried. Here’s what you’ll need:
- Whole Turkey: Most grocery stores sell frozen turkeys throughout the year. As we were testing this recipe, we used a 12-pound bird, but as long as it is somewhere between 12-16 pounds, you would be fine. The most important thing is to make sure that it is fully thawed before the seasoning and roasting process.
- Unsalted butter: I like to use unsalted butter to control the salt, taking a little inspiration from our Turkey Compound Butter and Turkey Injection Recipe, but salted butter can be used. With that said, ½ cup olive oil can be substituted.
- Sugar: A small amount of brown sugar (or coconut sugar for a refined sugar-free alternative) helps with browning and caramelization of the skin.
- Herbs for turkey: For a classic and aromatic flavor, we recommend using a blend of rosemary, thyme, and sage, which we think are the best fresh herbs for turkey. These herbs infuse your bird with a fragrant, savory taste, perfect for the holidays. You can use fresh or dried herbs. If you are using fresh herbs, be sure to chop them finely. For dried herbs, substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh. And if you want a done-for-you dried herbs blend, use our Turkey Seasoning Rub.
- Other seasonings and spices: Besides the herb blend, we added more flavor with paprika (sweet or smoked), garlic powder, onion powder, Kosher salt, and black pepper. We found garlic powder blends better with the butter, but freshly minced garlic cloves can be used instead.
- Vegetables: Our aromatics include a classic mirepoix (onions, carrots, celery) that adds flavor to the turkey and the pan juices.
- Lemon: A whole lemon is used to flavor the turkey itself. Adhering the lemon half to the turkey skin is a technique we learned to keep the turkey skin in place during roasting. Just like we did in our roasted turkey breasts recipe, using a half lemon in the neck of the bird will help the skin remain in place without shrinking.
- Stock: Use Turkey Stock or Chicken Stock, whichever you have on hand.
How to Make Herb-Roasted Turkey
Now, the fun begins! This recipe for herb roasted turkey is all about using fresh ingredients and the right technique to build delicious layers of flavor in the oven. Here are the step-by-step instructions:
- Prep turkey: Remove the turkey from the fridge an hour beforehand. Place it on a baking sheet lined with parchment paper (for easy cleanup and to prevent cross-contamination). Pat turkey dry with paper towels on all sides.
- Preheat oven: Remove the top rack from the oven and place the other rack in the lowest position. Thirty minutes before roasting, preheat the oven to 450 degrees F. (232 C).
- Prepare the herbed butter: In a small bowl, combine the softened butter, brown sugar, fresh thyme leaves, fresh sage leaves, fresh rosemary, paprika, garlic powder, onion powder, one tablespoon of Kosher salt, and 1 teaspoon of black pepper.
- Season turkey with herbs: Season the turkey’s cavity with the remaining Kosher salt and black pepper.
- Loosen the skin: Gently separate the top skin from the meat with your fingers. It is best to take your time as you are doing this while being careful not to tear the skin.
- Add butter under skin: Evenly spread 2 tablespoons of the butter and herb mixture underneath the skin.
- Spread butter over the skin: Distribute the remaining herb butter evenly throughout the turkey, including drumsticks, thighs, and breasts.
- Add vegetables: Place half of the celery, carrots, onion, half lemon, and fresh sprigs of thyme, sage, and rosemary inside the bird’s cavity.
- Finish with lemon: Place the other half of the lemon in the neck of the bird, round-cut, and side up. Pull the skin over and secure it with a toothpick.
- Prepare a large roasting pan: Add the remaining vegetables and pour one cup of stock into the bottom of the roasting pan.
- Add turkey to V rack: Transfer the turkey to a V-rack fitted inside the roasting pan (please read notes for what to do if you do not have a V-rack).
- Position wings and drumsticks: Tuck wing tips under and tie the legs with butcher twine.
- Add temperature probe: Insert the probe in the thickest part of the breast without touching the bone. (Please read the notes about what to do if you do not own a meat thermometer probe.)
- Set temperature: Set the temperature to 155 degrees F (68 C) (more on this below).
- Roast turkey: Place the turkey in the oven and roast for 30 minutes. Then, reduce the oven temperature to 325 degrees F (163 C). Roast for 2 – 2 ½ hours, or until it reaches 155 degrees F. (see times, temp below)
- Baste turkey: Place the remaining two cups of stock in a small saucepan over low heat to keep it warm. Baste turkey every 30-45 minutes with a baster or large spoon.
- Tent with foil (if needed): If the turkey seems like it’s getting too brown during cooking, cover it with aluminum foil.
- Rest the turkey: When the turkey reaches temperature, remove it from the oven and tent it with foil for 30 minutes. Do not remove the temperature probe until you are ready to carve. It should reach the safe 165 degrees F (74 C) as it sits, which should happen in about 15-20 minutes. Transfer it to a cutting board and let it rest.
- Prepare gravy: While the turkey is resting, prepare your favorite gravy. The juices in the roasting pan will be a perfect addition to flavor! If you want a good recipe, follow our Turkey Gravy from Drippings.
- Serve: Garnish with colorful fruits (optional) or carve and serve to wow all your guests at the table!
How to Store and Reheat Leftovers?
We all love Thanksgiving turkey leftovers and we don’t want all our efforts going to waste. Here are my best storage and reheating instructions:
- Storage: Bring the leftovers of your herb rubbed turkey to room temperature. Transfer them to an airtight container and store them in the fridge for up to 3 days.
- Reheat: Reheat the leftover turkey slices in a skillet over medium-low heat and splash in some chicken or turkey broth. Cover and gently simmer until warm, about 5-8 minutes. Alternatively, place them in a casserole dish along with a splash of broth and reheat them in a preheated low heat oven (300 degrees F) until warmed thoroughly.
Serving Suggestions
Need some menu inspiration to serve this perfectly roasted herbed turkey? Below are a few recommendations from classic Thanksgiving sides to next level modern recipes to inspire you:
- Mashed potatoes: Try our Rosemary Garlic Mashed Potatoes or if you prefer a more elaborate (and gorgeous) potato dish, check out our Mashed Potato Casserole.
- Stuffing: Our Wild Rice Blend Stuffing is the most popular stuffing on the blog, but our Chestnut Stuffing is great alternative if you want to try something new.
- Cranberry Sauce: No Thanksgiving dinner is complete without cranberry sauce. You can buy the canned stuff, but why not make your own? Our Maple Sweetened Cranberry Sauce comes together quickly and can be made ahead.
- Vegetables: Roasted butternut squash is a classic to serve with turkey, but our Garlic Butter Green Beans come together in less than 20 minutes if you need something quick.
More Roasted Turkey Recipes
Turkey Recipes
Turkey Wings Recipe
Turkey Recipes
Turkey Tenderloin Recipe
Turkey Recipes
Turkey Drumstick Recipe
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Diet Key
This Recipe is:
Herb Roasted Turkey Recipe
Seasoned with the best herbs for turkey, this Herb Roasted Turkey recipe is simple yet flavorful. Follow our step by step instructions for the best Thanksgiving turkey recipe anyone can make.
Equipment
Ingredients
- 1 Whole Turkey , 12-16 pounds – fully thawed if frozen
- 4 ounces unsalted butter, at room temperature
- 1 tablespoon brown sugar, or coconut sugar
- 1 tablespoon fresh thyme, chopped plus two sprigs for cavity
- 1 tablespoon fresh sage, chopped plus one small sprig for cavity
- 2 teaspoons fresh rosemary, chopped plus one small sprig for cavity
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 1 lemon, cut in half
- 3 cups chicken stock, or turkey stock, more as needed – divided
Instructions
- Remove the turkey from the fridge an hour before roasting. Place it on a baking sheet lined with parchment paper and use a few sheets of paper towels to dry it as much as possible.
- Thirty minutes before roasting, preheat your oven to 450 degrees F. (232 C). Remove the top rack from the oven and place the other rack in the lowest position.
- To make the butter herb mixture, place softened butter, brown sugar, fresh thyme, fresh sage, fresh rosemary, paprika, garlic powder, onion powder, one tablespoon of kosher salt, and 1 teaspoon of black pepper in a bowl. Mix well to combine. Set it aside.
- Season the turkey’s cavity with the remaining one tablespoon of kosher salt and one teaspoon of ground black pepper.
- Using your fingers, gently separate the breast meat from the skin, being careful not to tear the skin. Do not rush this process.
- Using your fingers, evenly spread two tablespoons of the butter and herb mixture underneath the skin.
- Distribute the remaining butter herb mixture evenly throughout the turkey, including drumsticks, thighs, and breasts.
- Place half of the celery, carrots, onion, half lemon, and fresh sprigs of thyme, sage, and rosemary inside the bird’s cavity.
- Place the other half of the lemon in the neck of the bird round cut side up, pull skin over, and secure with a toothpick. This will help the skin remain in place without shrinking.
- Add the veggies and one cup of the stock at the bottom of the roasting pack.
- Transfer the turkey (breast side up) to a V-rack fitted in a roasting pan (please read notes as to what to do if you do not have a V-rack).
- Tuck the wings under and tie the drumsticks with kitchen twine.
- If you have a temperature probe for continuous monitoring, insert the probe in the thickest part of the breast, making sure that it does not touch the bone. (Please read the notes about what to do if you do not own a meat thermometer probe.)
- Set the probe temperature to 155 degrees F. (68 C).
- Place the turkey in the preheated oven and roast for 30 minutes. Then reduce the heat to 325 degrees F (163 C) and roast for 2 to 2 ½ hours or until it reaches 155 degrees F. (see times, temp below)
- While the turkey is roasting, place the remaining two cups of chicken (or turkey) stock in a small saucepan over low heat and keep it warm. Baste turkey every 30-45 minutes.
- If the turkey seems like it’s getting overly browned during the cooking process, cover it with aluminum foil.
- Once the internal temperature is achieved, remove from the oven and tent with foil for 30 minutes. Do not remove the temperature probe until you are ready to carve. It should reach the safe 165 degrees F (74 C) as it sits, which should happen in about 15-20 minutes. Transfer it to a cutting board and let it rest.
- While the turkey is resting, prepare your favorite gravy. The juices in the roasting pan will be a perfect addition to flavor!
- Carve and serve.
Notes
- Yields: When serving turkey the general rule of thumb is to serve 1 1/2 pounds per person. Our turkey was just over 12 lbs which serves comfortably for 8 servings. However, this recipe would work for a turkey that is up to 16 pounds. The nutritional values below are per serving.
- Remove from fridge: It’s important to remove the fully-thawed turkey from the refrigerator at least 1 hour before roasting. This not only helps to prevent overcooking the turkey, but it makes the butter much easier to spread.
- Check doneness: Nowadays most turkeys come inserted with a pop up timer, which pops when it reaches a preset temperature. If you do not have thermometer you can rely on that, but a better way measure doneness is a Probe Thermometer (affiliate link). We think that it works best because it takes the guesswork out of knowing when the turkey reaches the optimal temperature. With that said, you can use an instant read thermometer (affiliate link). If you do so, do not stick the breast multiple times. Instead, follow the timing listed on the recipe and check once or twice measuring both the breast and thigh. Also, as you are measuring, avoid touching a bone.
- Leave the pop up timer in: Even if you have a thermometer, leave the pop up timer in and remove it after the roasting process is complete.
- Roasting vessel: A Roasting Rack (affiliate link) elevates the turkey, allowing hot air in the oven to circulate. If you don’t have a rack, you can lay the turkey on top of the vegetables, which helps lift them a bit for the air to circulate throughout the bird. It also helps infuse flavor into the vegetables and makes an excellent base for gravy.
- Basting: Basting is a wonderful method to prevent the herb-crusted turkey roast from drying out. Do so every 30 – 45 minutes with a turkey baster or large spoon.
- Roasting temperature: If you have ever roasted turkey, you know that it can go from perfectly moist to terribly dry very quickly. While the FDA recommends roasting turkey to 165 degrees F, we intentionally take it out when it reach 155 degrees F. because the roasting process continues even after you take your bird out of the oven. During our testing, we found that it should reach to the safe temperature (165 F.) within 20-30 minutes of resting while proving a super moist and juicy turkey.
- Garnish for presentation: Although optional, feel free to get creative and impress your guests with a beautiful presentation. We finished the turkey with an assortment of in-season produce, like pomegranate, blood orange, black grapes, and plenty of those flavorful fresh herbs for roasted turkey.
- Storage: Bring the leftovers to room temperature. Transfer them to an airtight container and store them in the fridge for up to 3 days. Reheat in a low-heat oven (330 F.) with a splash of chicken stock.
Nutrition
Calories: 620kcal | Carbohydrates: 11g | Protein: 73g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 2256mg | Potassium: 982mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3609IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Ice, this recipe created THE BEST TURKEY that anyone at our Thanksgiving can ever remember eating. WOW!! Your instructions were exactly what I needed (loved them), the seasoning was so perfect (per feedback from others that was announced during the meal!), and the juiciness of even the breast meat was unbelievable. On Thanksgiving morning at 6am, my 17-lb turkey was still half frozen solid, and was just hoping at that point to have something to serve at 1pm that wasn’t undercooked. Good flavor and juiciness seemed beyond expectations at that point, but did you ever save me. In my franticness, I missed really noticing your note about using aluminum foil to avoid burned skin, but I the patchy burns I did create had zero effect on the flavor or juiciness of the turkey. Even today, two days later, the meat was juicy. What a hero you are and what a winner this recipe is. THANK YOU!!!
Hello Renee,
This is truly music to my ears. I am thrilled to hear that you had success with this recipe and your family loved it.
I appreciate you coming back and taking the time to leave a review.
Thank you!
This recipe is easy to follow through and I chose the herbs to be Sage, Rosemary, and Thyme. I chose the same blend for my chestnut stuffing, and boy was it the star of the table! it was very fragrant and complimented the turkey very well. Guests asked for seconds and even third helpings.
I am thrilled to hear that Alberto. Thanks for coming by and taking the time to leave a review.