Hey y’all! If you’re searching for a show-stopping centerpiece that’s both mouthwateringly juicy and loaded with savory, herby flavors, this Herb-Roasted Whole Turkey recipe is just the ticket. Whether it’s for Thanksgiving, a family gathering, or a festive weekend dinner, this golden, crispy-skinned turkey never disappoints. Ready to make your kitchen smell absolutely amazing and impress your guests? Let’s get cooking!
Why You’ll Love This Herb-Roasted Whole Turkey
- Ultra-juicy, tender meat with crisp, herbaceous skin every time.
- Easy to prepare with straightforward steps and simple ingredients.
- Infused with fresh herbs for an aromatic, irresistible flavor.
- Perfect centerpiece for gatherings, holidays, or special occasions.
- Leftovers are just as delicious and versatile for sandwiches or salads!
Ingredients for Herb-Roasted Whole Turkey
- 1 whole turkey (12-14 lbs), thawed if frozen
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 large onion, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 6 sprigs fresh sage
- 4 tablespoons unsalted butter, softened
- 2 cups low-sodium chicken broth
Step-by-Step Directions for Herb-Roasted Whole Turkey
Prep the Turkey
- Preheat your oven to 325°F (165°C). Remove the giblets and pat the turkey dry with paper towels.
- Place the turkey on a rack inside a large roasting pan breast side up.
Season and Stuff the Herb-Roasted Whole Turkey
- Rub the olive oil all over the turkey’s skin. Sprinkle the salt and pepper evenly inside and out.
- Stuff the cavity with the onion, lemon, garlic, and half of the herb sprigs.
- Gently loosen the skin over the breasts and spread the softened butter underneath, pressing it all over for extra moisture.
Roasting the Herb-Roasted Whole Turkey
- Tuck the wings under the turkey body. Tie the legs together with kitchen twine if desired.
- Arrange the remaining herbs on top of the turkey and pour the chicken broth into the bottom of the roasting pan.
- Roast uncovered for about 13-15 minutes per pound (about 2¾–3½ hours for a 12-14 lb turkey). Baste occasionally with pan juices.
- Tent the breast loosely with foil if browning too quickly after 2 hours.
- The turkey is done when a meat thermometer reads 165°F (74°C) in the thickest part of the thigh, not touching bone.
Rest and Carve the Herb-Roasted Whole Turkey
- Transfer the turkey to a carving board. Let rest for at least 20-30 minutes before carving to retain its juices.
- Slice, serve, and enjoy!
Notes for Herb-Roasted Whole Turkey Success
- Let your turkey come to room temperature 1 hour before roasting for even cooking.
- For extra crispy skin, dry the turkey thoroughly before applying butter and oil.
- Check out Serious Eats’ guide to roasting turkey for more tips and scientific insights!
Variations on Herb-Roasted Whole Turkey
- Citrus-Brined Herb Turkey: Soak turkey overnight in a citrus and saltwater brine for added tang and moisture.
- Spicy Herb-Rubbed Turkey: Add 1 teaspoon smoked paprika and ½ teaspoon cayenne pepper to the herb blend for a warming kick.
- Butterflied (Spatchcocked) Herb Turkey: Remove the backbone for faster, more even roasting—see how on Bon Appétit.
Required Equipment for Herb-Roasted Whole Turkey
- Roasting pan with rack
- Meat thermometer
- Kitchen twine
- Basting brush or spoon
- Carving knife and fork
- Aluminum foil
- Paper towels
Storage Instructions for Herb-Roasted Whole Turkey
Store leftover turkey in airtight containers in the refrigerator for up to 4 days. You can also freeze sliced turkey for up to 2 months; wrap tightly in plastic wrap and then foil. Reheat leftovers gently in the oven or microwave, adding a splash of broth for moisture.
Serving Recommendations & Pairings for Herb-Roasted Whole Turkey
- Serve with classic sides like garlic mashed potatoes, roasted Brussels sprouts, or cranberry sauce.
- A crisp white wine like Sauvignon Blanc or a light-bodied red wine such as Pinot Noir pairs beautifully.
- Top with your favorite homemade gravy and garnish with extra fresh herbs.
Pro Tips for the Best Herb-Roasted Whole Turkey
- Use a digital meat thermometer for super-accurate doneness—this Equipment Review from Cook’s Illustrated breaks down the best models!
- Baste every 30-45 minutes to keep the turkey extra moist and full of flavor.
- Resting is key—never skip the 20-30 minutes before carving for the juiciest turkey ever.
FAQ: Herb-Roasted Whole Turkey
- How do I know when my turkey is done?
- Insert a meat thermometer into the thickest part of the thigh; it should register 165°F (74°C). Make sure not to touch bone for an accurate reading.
- Should I stuff my herb-roasted whole turkey?
- It’s best to stuff the cavity with aromatics (herbs, lemon, onion) for flavor. If you use bread stuffing, make sure to check it’s also cooked to 165°F for food safety.
- Can I prepare the herb butter in advance?
- Absolutely! You can mix the herb butter up to 2 days in advance and refrigerate until ready to use; let it soften before spreading under the skin.
Prep Time: 25 minutes
Total Time: 3 to 4 hours, depending on turkey size
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- 1 lemon, quartered
- 1 large onion, quartered
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat the oven to 325°F (165°C). Remove the giblets and pat the turkey dry with paper towels.
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2In a small bowl, combine the butter, rosemary, thyme, sage, garlic, salt, and pepper to create the herb butter.
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3Gently loosen the skin of the turkey and rub half of the herb butter under the skin over the breast meat. Rub the remaining butter all over the outside of the turkey.
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4Stuff the turkey cavity with lemon and onion quarters. Tuck the wings under the bird and tie the legs together with kitchen twine.
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5Place the turkey on a rack in a roasting pan. Roast for about 3 hours, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
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6Let the turkey rest for 20-30 minutes before carving and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
55gg
Fat:
22gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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