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Garlic and Herb Roasted Turkey

 Garlic and Herb Roasted Turkey
Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. —Taste of Home Test Kitchen
14 ServingsPrep: 45 min. Bake: 3-3/4 hours + standing


  • 1 turkey (14 to 16 pounds)
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh oregano
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon each minced fresh rosemary, tarragon and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon each lemon-pepper seasoning, cayenne pepper, chili powder and paprika
  • 2 garlic cloves, minced
  • 1 medium lemon, cut into wedges
  • 1 medium orange, cut into wedges
  • 2 tablespoons all-purpose flour


  • Pat turkey dry. Combine the seasonings and garlic; rub over the
  • outside and inside of turkey. Place lemon and orange wedges in
  • cavity. Place breast side up on a rack in a roasting pan.
  • Bake at 325° for 3-1/2 to 4 hours or until a meat thermometer
  • reads 180°, basting occasionally with pan drippings. Cover
  • loosely with foil if turkey browns too quickly. Remove turkey to a
  • serving platter; Cover and let stand for 20 minutes before carving.

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Garlic and Herb Roasted Turkey (continued)

Directions (continued)

  • Pour pan drippings and loosened brown bits into a measuring cup. Skim
  • fat, reserving 2 tablespoons. Add enough water to measure 2 cups.
  • In a small saucepan, combine flour and fat until smooth. Gradually
  • stir in drippings. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve with turkey.
  • Yield: 14 servings (2 cups gravy).
Nutritional Facts: 8 ounces cooked turkey with about 2 tablespoons gravy equals 541 calories, 24 g fat (7 g saturated fat), 245 mg cholesterol, 225 mg sodium, 3 g carbohydrate, trace fiber, 73 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer