This Herb Roasted Turkey recipe is covered in homemade garlic and herb butter, then slowly roasted to perfection. It’s a simple, straightforward whole-roasted turkey recipe that is perfect for Thanksgiving or any other holiday.
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The Best Thanksgiving Herb Roasted Turkey Recipe
We love this Herb Roasted Turkey recipe because it’s super simple, packed full of flavor and incredibly juicy even without bringing. It’s great for beginners or seasoned cooks alike!
In addition to the complete recipe, we've included your frequently asked questions in one spot so that you won’t need to scour the internet for all of the most common turkey-related questions. If you have never made a roasted whole turkey before, never fear! We hope this recipe inspires you, and let us know how it goes!
If you're looking for a Smoked Turkey, stuffing recipe or more great Thanksgiving recipes, we've got you covered.
And if you're hosting a big group for dinner or the holidays, here are some other main dishes you'll want to consider, like Prime Rib Roast, Spiral Ham, or the Perfect Pot Roast.
How to Brine a Turkey
To brine or not to brine? That is a hot topic around the holidays, and to be completely honest, sometimes we do and sometimes we don’t! Brining basically helps ensure that your turkey will be as moist and juicy as possible.
This Herb Roasted Turkey recipe doesn’t use a brine simply because it uses up a lot of refrigerator space and takes a bit longer, and the end result is still super moist. But, if you want to go for it, here’s an easy wet-brine method:
- Make fridge space and find a large pot.
- Prep your turkey by removing any of the giblets and put into the pot.
- Add seasonings directly into the pot such as bay leaves, allspice, lemon peel, whole black peppercorns, and juniper berries.
- Heat 1 quart of water and add 1 cup of kosher salt, mixing and warming just until dissolved. Add to the pot, then pour in 3 quarts of additional water. The turkey should be submerged completely (if not, add more water at the rate of 1 cup water to ¼ cup salt).
- Place a dinner plate over the turkey to make sure it stays under the brine and refrigerate for 12-24 hours.
- The next day, remove the turkey from the pot and rinse well under cold water.
- Pat dry using paper towels, then proceed to roast as directed.
Herb Roasted Turkey Ingredients
- Turkey - you can use a fresh or frozen whole turkey for this recipe. We’ve given you thawing guidelines below that is based on the size of your turkey.
- Butter - you’ll want your butter to be at room temperature so it will be easier to mix with the herbs and seasoning.
- Salt - sea salt or kosher salt will work.
- Garlic Powder and Onion Powder - these add a nice sweet garlic and onion flavor.
- Fresh Herbs - we recommend using fresh herbs if possible as they have a much more powerful flavor. Our favorite combo is thyme, rosemary and sage.
- Black Pepper
- Carrots - any large bulk carrots will work.
- Onions - we use yellow onions, but you could also use white.
- Apple - we like Granny Smith for this recipe, but really any apple variety will work.
- Lemon
- Chicken Broth - you can use store bought or homemade. You will need a little extra for your gravy, too.
How to Make A Whole Roasted Herb Turkey
- Preheat the oven. Preheat the oven to 450 degrees F and adjust the oven tack to the bottom position in your oven.
- Prep the turkey. Take the turkey out of the refrigerator about a half-hour before roasting and remove the packaging and anything inside the neck and body cavity. Pat the outside of the turkey dry with paper towels and place inside a large roasting pan.
- Make the herb butter. In a small bowl, combine the room temperature butter, salt, garlic powder, thyme, rosemary, sage, onion powder, and pepper; mix and combine all ingredients using a rubber spatula. Use a wooden spoon or spatula to loosen the turkey's skin, then spread the butter under the skin of the turkey and all over the outside.
- Stuff and truss the turkey. Stuff the carrots, onions, apple and lemon inside the turkey and then truss the turkey with about 12" of baking string, tucking the wings under and tying up the drumsticks. Add any remaining vegetables around the roasting pan and about 2 cups of chicken broth. Truss the turkey with about 12' baking string, tucking wings under and tying up the drumsticks. Add remaining vegetables around the roasting pan. Add about 2 cups of chicken broth to the roasting pan.
- Roast. Cover the turkey and roasting pan with aluminum foil, place the turkey in the oven and reduce the temperature to 350 degrees F. Roast the turkey for about 13 minutes per pound, or until a digital thermometer reads 165 degrees F in the thickest part of the breast, outer thigh and inside. (Note: it's a good idea to check about halfway through cooking to gauge how fast it's cooking). Baste the turkey 3-4 times throughout the cooking process. During the final basting, remove the foil from the turkey and smear about ¼ cup of butter over the skin to help it crisp and turn it a nice golden brown. If parts of your turkey are getting too dark, shield them with aluminum foil.
- Rest. Once the Herb-Roasted Turkey has reached 165 degrees F in the thickest spots, remove it from the oven and use the turkey baster to remove the drippings. Reserve in a separate container to make the gravy. Remove about ¼ cup of cooked onions inside the turkey and reserve. Tent the turkey with aluminum foil and let it rest for 30 minutes while you make the gravy. This will allow the juices to redistribute. Transfer the turkey to a large serving platter on a bed of fresh kale, grapes, or any fruits and vegetables you want. Carve as desired, and enjoy!
How to Make Turkey Gravy
To make the turkey gravy to go along with your Herb Roasted Turkey, you will need:
- Turkey Drippings
- Chicken Broth
- Reserved Cooked Onions
- Salt and Pepper
- Garlic Powder
- Onion Powder
- Cornstarch
- Cold Water
You can make your gravy while you let the turkey rest and cool. Since you need turkey drippings and some of the reserved cooked onions, you can’t start making the turkey gravy until the turkey has cooked completely and is out of the oven.
- Blend gravy base. Pour the reserved turkey drippings into a blender, removing excess fat if desired. Add about ¼ cup of cooked onions from the turkey and enough chicken broth to reach 4 cups of drippings and broth total. Blend until smooth.
- Season. In a large saucepan over medium heat, add the blended drippings and bring to a low simmer. Taste and adjust the seasoning by adding more salt, pepper, onion powder and garlic powder as needed.
- Thicken. In a small bowl, add 3 tablespoons of cornstarch to 4 tablespoons of cold water, stirring until combined and smooth. Slowly whisk the cornstarch slurry into the gravy while heating and constantly whisking until the gravy thickens and coats the back of a spoon.
- Serve. Remove from the heat and serve immediately with your roasted turkey. Enjoy!
Tips For Making The Best Herb-Roasted Turkey
Remember, practice makes perfect. However, these tips will give you a head start towards making the very best, juicy, flavorful Herb Roasted Turkey.
- Choose the right turkey: Selecting a high-quality turkey is crucial for a successful roast. Look for a turkey that is fresh, organic, and free-range if possible.
- Plan ahead: If your turkey is frozen, make sure to plan ahead and allow ample time for it to thaw. Thawing it in the refrigerator is the safest method, allowing approximately 24 hours of thawing time for every 4-5 pounds of turkey.
- Brine the turkey: Brining is a game-changer for a juicy and flavorful turkey. Submerge the turkey in a brine solution overnight to enhance its tenderness, juiciness, and overall taste. Make sure to rinse off the brine before roasting.
- Preheat the oven: Always preheat the oven to the recommended temperature before placing the turkey inside. This ensures even cooking and a crispier skin.
- Season generously: Liberally season the turkey both inside and out with your desired blend of herbs, spices, and salt. This will infuse the meat with delicious flavors and aromas.
- Add aromatics: Stuff the turkey cavity with aromatic ingredients like onions, garlic, citrus fruits, and fresh herbs. This not only adds flavor but also helps to keep the meat moist during cooking.
- Truss the turkey: To promote even cooking and maintain the turkey's shape, truss the bird by tying its legs together and securing the wings against the body. This ensures a more beautiful presentation and helps the turkey cook evenly.
- Baste regularly: Every 30 minutes or so, baste the turkey with pan drippings or a basting liquid of your choice. This helps to keep the meat moist and enhances the golden brown color.
- Use a meat thermometer: Invest in a good-quality meat thermometer to accurately determine when the turkey is fully cooked. Insert it into the thickest part of the thigh without touching the bone. The turkey is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Rest before carving: Once the turkey is fully cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more succulent and flavorful turkey.
Frequently Asked Questions
The best and safest way to thaw a frozen turkey is in the refrigerator. Do not remove any outer packaging - just place the frozen turkey into a pan and put in the fridge until completely thawed.
You can use the following chart to estimate how long it will take for your frozen turkey to thaw. It’s a good idea to always leave yourself an extra day more than you think you will need just in case!
Up to 4 pounds: 1 day
5-8 pounds: 2 days
9-12 pounds: 3 days
13-16 pounds: 4 days
17-20 pounds: 5 days
For an in-bone turkey, a whole turkey, we recommend estimating about 1 ¼ pounds of turkey per person. Some people will eat more or less than that, but this seems to be a good average.
Your turkey has cooked through once it reaches 165 degrees ?. In the thickest spots of the thighs and breasts. Be sure and avoid any bones because they will skew your thermometer reading. Also make sure that your thermometer is accurate, which you can do by inserting it into a cut of ice water. It should read 0 degrees Celcius or 32 degrees ?.
Our general rule of thumb is that you will need to cook your turkey for about 13 minutes per pound of thawed turkey. So, if you have a 12-pound turkey, you can estimate that at 350 degrees F, it will take around 2 ½ hours to cook.
The cooking time, of course, will vary slightly depending on your oven, how large it is and if you are trying to cook anything else in there simultaneously (we don’t recommend that by the way!).
Herb Roasted Turkey Recipe
Ingredients
- 12-15 lb Turkey thawed
- 1 cup Butter room temperature
- 2 teaspoons Sea Salt
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Fresh Thyme minced
- 2 Tablespoons Fresh Rosemary minced
- ½ Tablespoon Dried Sage or 1 teaspoon fresh minced
- 1 Tablespoon Onion powder
- 1 teaspoon Black Pepper ground
- 5 whole Carrots peeled and cut into 2" pieces
- 2 medium Yellow Onions peeled and quartered
- 1 large Apple cut in half
- 1 large Lemon cut in half
- 2 cups Chicken Broth to add to the roasting pan before baking
Ingredients for Turkey Gravy
- 4 cups Turkey Drippings and Chicken Broth
- ¼ cup Cooked Onions reserved from turkey
- as needed Salt
- as needed Pepper
- as needed Garlic Powder
- as needed Onion Powder
- 3 Tablespoons Cornstarch
- 4 Tablespoons Cold Water
Instructions
- Preheat the oven to 450 degrees F and adjust the oven tack to the bottom position in your oven.
- Take the turkey out of the refrigerator about a half-hour before roasting and remove the packaging and anything inside the neck and body cavity. Pat the outside of the turkey dry with paper towels and place inside a roasting pan.
- In a small bowl, combine the room temperature butter, salt, garlic powder, thyme, rosemary, sage, onion powder and pepper, mix and combine all of the ingredients using a rubber spatula. Use a wooden spoon or spatula to loosen the skin of the turkey, then spread the butter under the skin of the turkey and all over the outside.
- Stuff the carrots, onions, apple and lemon inside the turkey and then truss the turkey with about 12" of baking string, tucking the wings under and tying up the drumsticks. Add any remaining vegetables around the roasting pan along with about 2 cups of chicken broth.
- Truss the turkey with about 12' of baking string, tucking wings under and tieing up the drumsticks. Add remaining vegetable around the roasting pan. Add about 2 cups chicken broth to the roasting pan.
- Cover the turkey and roasting pan with aluminum foil, then place in the oven and reduce the temperature to 350 degrees F.
- Roast the turkey for about 13 minutes per pound, or until a digital thermometer reads 165 degrees F in the thickest part of the breast, outer thigh and inside the thigh. (Note: it's a good idea to check about halfway through cooking to gauge how fast it's cooking).
- Baste the turkey 3-4 times throughout the cooking process. During the final basting, remove the foil from the turkey and smear about ¼ cup of butter over the skin to help it crisp and turn it a nice golden brown. If there are parts of your turkey that are getting too dark, shield with aluminum foil.
- Once the turkey has reached 165 degrees F in the thickest spots, remove it from the oven and use the turkey baster to remove the drippings. Reserve in a separate container to make the gravy. Remove about ¼ cup of cooked onions from the inside of the turkey and reserve as well.
- Tent the turkey with aluminum foil and let it rest for 30 minutes while you make the gravy. Transfer the turkey to a large serving platter on a bed of fresh kale, grapes or any fruits and vegetables that you want. Carve as desired, and enjoy!
How to Make Turkey Gravy
- Pour the reserved turkey drippings into a blender, removing excess fat if desired. Add about ¼ cup of cooked onions from the turkey and enough chicken broth to reach 4 cups of drippings and broth total. Blend until smooth.
- In a large saucepan over medium heat, add the blended drippings and bring to a low simmer. Taste and adjust the seasoning by adding more salt, pepper, onion powder and garlic powder as needed.
- In a small bowl, add 3 tablespoons of cornstarch to 4 tablespoons of cold water, stirring until combined and smooth. Slowly whisk the cornstarch slurry into the gravy while heating and constantly whisking until the gravy thickens and coats the back of a spoon.
- Remove from the heat and serve immediately with your roasted turkey. Enjoy!
Notes
- To store leftover turkey, place in an airtight, covered container in the fridge for 3-4 days.
- To freeze turkey, place in a zipper freezer bag and remove as much air as possible. Store in the freezer for up to one month.
Nutrition
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This Herb Roast Turkey recipe is super simple, packed full of flavor and incredibly juicy even without brining. It's perfect for beginners or seasoned cooks alike!
Gina
Love all the fresh herbs in this recipe, I use it for roasted chicken during the year and then of course the turkey during the holidays, comes out great both ways!
Shadi Hasanzadenemati
Oh wow, this looks so delicious. My family is going to devour it!