Herb-Roasted Turkey

11 Reviews
From: EatingWell Magazine October/November 2006

This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.

Ingredients 1 serving

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  • 1 10-12-pound turkey
  • 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
  • 2 tablespoons canola, oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
  • 3 cups water, plus more as needed

Preparation

  • Active

  • Ready In

  1. Position a rack in the lower third of the oven; preheat to 475 °F.
  2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  3. Roast the turkey until the skin is golden brown, 45 minutes.
  4. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 ° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 °F.
  5. Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.
  • Equipment: Large roasting pan, roasting rack, kitchen string, thermometer

Nutrition information

  • Serving size: 3 ounces
  • Per serving: 146 calories; 4 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 25 g protein; 8 mcg folate; 82 mg cholesterol; 0 g sugars; 0 g added sugars; 27 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 1 mg iron; 202 mg sodium; 210 mg potassium
  • Nutrition Bonus: Zinc (16% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 3 1/2 lean meat

Reviews 11

November 28, 2014
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By: EatingWell User
Foolproof and delicious ~ A great combination! Much easier to prepare and cook than any of my previous attempts. No basting meant no hassles, and more free time during the day. As I am not too proficient in the kitchen, I used a poultry packet of fresh herbs which made it savory! Will surely use this recipe every year. Pros: Very moist and delicious, despite cooking it longer than necessary. Cons: None that I noted. Everyone thought it was fantastic!
November 27, 2011
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By: EatingWell User
I chose oregano, rosemary, thyme, and tarragon. In addition, I added two cloves of garlic to the oil mixture. It was divine! I decided to use the direction with the turkey (I was using a 5lb bird), baking it at 325 for 2 1/2 hours. Most fabulous Thanksgiving turkey I've had!
November 26, 2011
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By: EatingWell User
Easy, foolproof recipe for awesome turkey! I've used this recipe as the base for my last three turkeys and each one has been delicious. I use whatever herbs are still abundant in my garden (this year was rosemary, sage and thyme) and follow the recipe for placing under the skin. The only changes were that I baked it at 425 degrees instead of 475, and once I turned down the heat, I used the probe that attaches to my oven to get it to 165 degrees. It was perfectly browned and moist.
December 04, 2010
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By: Yvonne
This was absolutely delicious and moist. I am not a fan of Turkey but I got the evil eye when I said I wasn't going to make Turkey so I kinda had to to please everyone. This was the first turkey I had made in about 15 years and it was very simple and very delicious. The aromatics made it smell so pleasant. I will definitely be making the again. That says a lot from a non turkey fan. Even my daughter who doesn't like any meat too much ate it.
November 27, 2010
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By: seanarmenta
this recipe is so simple and easy to make. it was a smash at thanksgiving. for aromatics i used onions, apples, oranges, and carrots. i used all fresh rosemary, thyme, sage, and oregano. the recipe's cooking times need to be an hour longer, but i guess that depends on your oven. i loved how crispy the skin was by cooking it at 475 for the first hour, then dropping it to 350 for another 2 or so.
November 22, 2010
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By: EatingWell User
This is the most delicious turkey recipe. I first made it four years ago and will never make my turkey any other way. It smells heavenly. when cooking!
November 19, 2010
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By: EatingWell User
I am a little confused on the cooking time you provided. What does it mean 11/3 to 13/4? Is not cooking a turkey based on its weight determine the number of minutes per pound? I agree with the meat thermometer into the thigh avoiding the bone for accurate temperature reading. I might be incorrect but I thought the cooking time of say 15 or 20 minutes per pound Xs 11 lb Turkey equals 2.75 hours based on 15minutes/ pound and 3.667 hours for 20 minutes/pound cooking. Does your 11/3 to 13/4 translate to 2.1 hrs? Curious.
November 28, 2009
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By: CAgirlinIA
I picked all my fresh herbs because it's going to freeze all next week and used a combination of "parsley, sage, rosemary and thyme" For the aromatics I used lemon only. This is a wonderful recipe!!! So moist and flavorful. This will be my go-to turkey recipe from now on - no more brining for me! Clean-up was easy too!
November 05, 2009
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By: EatingWell User
This recipe is absolutely delicious. I'll never cook a turkey any other way again.