Herb Roasted Turkey
This tender and juicy Herb Roasted Turkey is coated with a flavorful butter and garlic-herb rub and roasted to golden brown perfection. This classic oven-roasted turkey is the perfect centerpiece for your holiday table!
Servings: 8 to 10
- 1 (12 to 18 pound) fresh or frozen whole turkey fully thawed
- ¼ cup olive oil
- ½ cup butter softened
- 1 tablespoon garlic powder
- 1 teaspoon dried rubbed sage or 1 tablespoon fresh
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small yellow onion peeled and quartered
- 1 carrot scrubbed clean and cut into chunks
- 4 cups low sodium chicken or turkey broth divided
- 1 recipe Easy Turkey Gravy
Preheat oven to 325 degrees F. Remove the turkey from its packaging and place it on a foil-lined baking sheet or cutting board. Check both turkey cavities and remove and discard the giblets and neck (or reserve if using for another purpose). Pat the turkey dry with paper towels.
In a small bowl, combine softened butter, olive oil, garlic powder, sage, thyme, salt, and black pepper. Carefully lift skin on the breasts of the turkey and push your hand in, lifting the skin from the breast. Scoop up some of the butter mixture with your hand and spread it under the skin of both turkey breasts. Spread most of the remaining butter mixture over the outside of the turkey, reserving a little for later. Stuff the onion and carrot into the larger turkey cavity. Transfer the turkey to a rack in a large roasting pan. Tuck the wings securely under the body. Spread the remainder of the butter mixture over the turkey in places that might have been missed. Pour about 2 cups of the broth into the bottom of the roasting pan.
Transfer the roasting pan to the preheated oven. Allow the turkey to roast for an hour and then baste it once every 30 to 40 minutes throughout the remainder of the baking time, adding additional broth if needed. After two hours, rotate the pan in the oven to ensure even browning. Tent with foil once skin is browned to your liking. Roast until the internal temperature of the meatiest portion of the thigh registers a solid 165 degrees F. The roasting time should range from 3 to 4-½ hours for a 12 to 18 pound turkey.
Remove the turkey from the oven, tent it loosely with foil, and allow it to rest for at least 30 minutes before carving.
After transferring the turkey to a cutting board, get started on the Easy Turkey Gravy.
Separate the leg and thigh from one side and separate the drumstick from the thigh bone.
Slice down along either side of the breast.
Slice again to remove the breast from one side. Remove the wing from the same side.
Repeat this process to remove the breast and wing on the other side. Slice the breast portions and transfer the turkey to a serving platter.
Safe Thawing Instructions
It takes approximately 24 hours per 4 pounds for a whole turkey to thaw in the refrigerator. Place the turkey on a rimmed baking sheet to capture any juices that may escape the packaging during the thawing process. A fully thawed turkey should be cooked within 1 or 2 days. For more safe thawing tips visit the USDA website.
Approximate thawing times:
The aromatics stuffed in the cavity of the turkey help add flavor to the turkey drippings and flavorful drippings equal yummy gravy. Feel free to substitute other items like fresh sprigs of rosemary or other fresh herbs, chunks of apple, or lemon wedges.
- 4 to 12 pounds — 1 to 3 days
- 12 to 16 pounds — 3 to 4 days
- 16 to 20 pounds — 4 to 5 days
- 20 to 24 pounds —5 to 6 days
Serving: 4ounces | Calories: 306kcal | Carbohydrates: 4g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 524mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1680IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg