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Herb-Roasted Turkey

October/November 2006

Your rating: None Average: 4 (83 votes)

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.



READER'S COMMENT:
"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...

11 Reviews for Herb-Roasted Turkey

11/29/2014
Anonymous
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.

Very moist and delicious, despite cooking it longer than necessary.
Comments
11/27/2011
Anonymous

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!

Comments
11/26/2011
Anonymous
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.

Comments
12/04/2010

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.

Comments
11/27/2010

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.

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