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.

Makes 12 servings, 3 ounces each, plus plenty of leftovers

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours

EASE OF PREPARATION: Easy

1 10- to 12-pound turkey
1/4 cup minced 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

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.
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 11/4 to 13/4 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.
4. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

NUTRITION INFORMATION: Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium.

0 Carbohydrate Servings

MAKE AHEAD TIP: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer

This was the most amazing turkey my 15 guests have ever eaten! Thank you so much.

Anonymous, Montreal, Qu

I had never made a turkey on my own before, but I bought one around Christmas time to have in the fridge and cook to have turkey leftovers (for the EatingWell potpies, etc). My turkey was just under 10 pounds. It took probably 2 hours after reducing the temp back to 350 to cook. I look forward to trying this again with a larger turkey.

Angela , Westland, MI

I had never made a turkey prior to this and it came out perfect!

Angela

I made this recipe and it was outstanding! I added pieces of Fennel and pears to the Apple/Oranges and liked how it came out. The turkey was super moist and everyone complimented on how delicious it was. I now will make this every year!

Monica

This was a moist flavorful turkey. It was a huge hit with the family. Thank you for sharing it.

Kelly, Brandon, FL

I have a picking family, especially when it comes to Thanksgiving. This healthy recipe for turkey they were unsure off. But have asked me to make it again next time.

Diane Brewer, Lehi, UT

This year I have 15.5 pound turkey but I want to use this recipe. How do I adjust the recipe to this size turkey?

Amanda, Jacksonville, NC

I did not use this particular recipe, though I have used something like it. It states the total time for roasting is 3 1/2 hours, but then goes on to tell you to roast it for another 11 1/2 hours??? No turkey takes this long to roast at 350 degrees. Most seasoned cooks will recognize the typo but a neophyte might end up with turkey-leather.

Amy, St. Cloud, MN