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Nutrition Facts
Serving Size 173 g
(Approx. 25 Servings)
Amount Per Serving
Calories 260 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 290 mg 12%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 45 g
Vitamin A 2% Iron 6%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Sage Rosemary Turkey

Prep Time
30 minutes
Cook Time
4 hours
Total Time
4 h 30 m
25  People


Recipe makes 25 Servings

4 garlic
4 H-E-B Center Cut Bacon
1/4 cup(s) H-E-B Parmesan Grated
1/4 cup(s) H-E-B Extra Virgin Olive Oil (plus 2 tablespoons for reserve)
2 Tbsp shallots, fine chopped
3 rosemary
5 sage
2 1/2 Tsp H-E-B Black Pepper
12 Lb H-E-B Natural Texas Raised Turkey
1/2 Tsp kosher salt
2 cup(s) H-E-B Select Ingredients Chicken Broth
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Blend garlic, bacon, parmesan, 4 tablespoons olive oil, shallots, rosemary, sage, and 2 tablespoons pepper in food processor for 30 seconds to consistency of coarse spread.
Place in seal-able container and refrigerate for 1 hour or overnight. You can make this 2 days ahead.
Heat oven to 325°F.
Set oven rack to lowest position.
Remove turkey neck and giblets from turkey cavity and set aside.
Rinse turkey and pat dry inside and out. Place roasting rack in roasting pan and set aside.
Spread 2 tablespoons of bacon sage seasoning in cavity. Use fingers to carefully loosen turkey skin, starting from the cavity to neck and moving to thighs and drumsticks.
Spread bacon sage seasoning under skin all over turkey.
Fill turkey cavity with 4 sprigs of sage and 2 sprigs of rosemary.
Tuck wing tips under and loosely tie legs together. Place turkey on roasting rack.
Rub turkey with reserve olive oil, season with salt and reserve pepper.
Add 2 cups of chicken broth, turkey neck, and giblets to roasting pan.
Roast turkey uncovered for 3-3 1/2 hours or until internal temperature of thigh is 175°F.
Transfer turkey to platter, cover with sheet of sprayed foil and several large towels.
Allow to rest for 30-40 minutes before carving.



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