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Herb Roasted Turkey


Quick and easy

Quick and easy

Quick and easy
try this

Prep Time:

20 minutes

Cook Time:

3 1/2 hours


12 - 14 servings


1  (12 to 14 pound)  turkey, thawed

1  tablespoon  vegetable oil

1  tablespoon  salt

1  carrot, cut into 4-inch pieces

6  cloves  garlic

3  tablespoons  sage, chopped

3  thyme sprigs

3  tablespoons  parsley, chopped

2  teaspoons  ground black pepper

2  rosemary stems

3  tablespoons  rosemary, chopped

4 to 5  sage leaves

3  tablespoons  thyme, chopped

2  parsley sprigs

1  celery stalk, cut into 4-inch pieced

1  medium onion, quartered

1/4  cup  butter, melted


Preheat oven to 425°F.

Remove giblets and neck from cavity of turkey. Rinse and dry bird thoroughly. Fold wing tips behind turkey.

Season cavity with salt and pepper.(If you have a pre-basted bird, go easy with the salt.)

Combine butter, oil, and chopped herbs.

Starting at neck end of turkey, loosen skin by sliding fingers underneath it. Slide hand as far as possible toward other end of turkey, separating skin from meat. Rub herb butter over entire breast.

Stuff with cut celery, carrot, onion, garlic, sage leaves, thyme sprigs, parsley sprigs, and rosemary stems. Tie drumsticks in front.

Place bird on a rack in a roasting pan breast-side up; cover loosely with foil tent. Place bird in oven and decrease temperature to 350°F. Bake 3 to 3-1/2 hours

Remove foil tent from turkey during last 45 minutes of baking and baste once using juices in the roasting pan.

Turkey is done when thigh meat reaches internal temperature of 180°F and breast meat 170°F.
Nutritional Information
No Nutritional Information Available

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