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5 from 3 votes

Herb-Roasted Turkey Recipe

This Herb-Roasted Turkey is covered in a homemade garlic and herb butter, then slowly roasted to perfection. It’s a simple, straight-forward recipe that is perfect to use for your Thanksgiving turkey, or any other holiday.
Prep Time30 mins
Cook Time3 hrs 15 mins
Resting Time30 mins
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 12 people
Calories: 268kcal
Author: The Carefree Kitchen

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 tsp 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

Calories: 268kcal | Carbohydrates: 6g | Protein: 38g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 926mg | Potassium: 507mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg