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Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!— Taste of Home Test Kitchen, Greendale, Wisconsin
Nutritional Facts 8 ounces cooked turkey equals 599 calories, 32 g fat (8 g saturated fat), 245 mg cholesterol, 342 mg sodium, 1 g carbohydrate, trace fiber, 72 g protein.
Originally published as Herb-Roasted Turkey in Taste of Home October/November 2009, p43
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 01, 2013 by Mebeverryalive
I infuse my olive oil a day or two ahead of time with the herbs suggested. This recipe never fails to produce a very moist and tasty turkey.
Reviewed on Nov. 28, 2012 by lady_g
Delicious, juicy turkey!
Reviewed on Oct. 05, 2012 by babylyric1
This turkey was easy, delicious, and looked fabulous as a center piece to my table tonight. I was surprised at how quickly this came together for as attractive as it looks. I got a lot of "Wow, how did you do that?" and "Oh, that looks so amazing!" I'll make this again for sure!
Reviewed on Dec. 26, 2011 by mimicotom
The best ever turkey! The prep time is a little longer than usual; but worth it. After the bird was cooked, I took it out of the oven and wrapped a blanket around the roasting pan and left it for 1 hour. This allowed the juices to retract and was still very hot. You can use the extra hour to do something else.
Reviewed on Nov. 26, 2011 by joedebfry
Both the turkey and gravy were excellent! I followed another's suggestion and pureed vegetables that had been roasted with the turkey, to thicken the gravy. Everyone loved it. I need to eat wheat-free, so this was an added bonus.
Reviewed on Nov. 15, 2011 by decoratingbonnie
Cindy, Regarding discarding the vegetables. I use them this way. I remove the vegatables but puree them and add them to the remaing broth for gravy. It is the best gravy ever. Because of the carrots, the gravy is not the exact desired color, however, the flavor far out ways the color. For those with a gluten free diet, puree the vegetables and only add enough broth to achieve the correct gravy consistancy. No flour is added. This is very good.
Reviewed on Nov. 13, 2011 by cemab4y
Cindy, vegetables are placed in the cavity, to impart moisture and flavor to the bird. After cooking, the vegetables are all "mushy" and the flavors are spent. It is best to just discard the vegetables.
Reviewed on Nov. 12, 2011 by dernaj
Can we use this on chicken ?
Reviewed on Nov. 12, 2011 by cindyadavis
Can anyone tell me why you would discard the veggies???
Reviewed on Nov. 01, 2011 by misstaxidriver
This was delicious and pretty. My boyfriend insists we make it again this year.
Reviewed on Oct. 18, 2011 by g_mehlberg@charter.net
I made this for Thanksgiving and it was very Good. I like to play around with different things and take from one recipe and use in others.
Reviewed on Oct. 13, 2011 by Dawneigh2006
I made this turkey for Thanksgiving last year and it was out of this world! The turkey had great flavor and just melted in your mouth! I will be using this same recipe for the rest of my life!
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