Herb-Roasted Turkey Recipe
Herb-Roasted Turkey Recipe photo by Taste of Home

Herb-Roasted Turkey Recipe

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4.5 8 12
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Our guests always comment on how moist and flavorful this elegant entree is. Rubbed with garden-fresh herbs, this turkey has such a wonderful aroma when it's roasting that it lures everyone into the kitchen! —Becky Goldsmith, Eden Prairie, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 4 hours
MAKES:12-14 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 4 hours
MAKES: 12-14 servings


  • 1 turkey (14 pounds)
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 18 sprigs fresh thyme, divided
  • 4 medium onions, sliced
  • 4 celery ribs, sliced
  • 2 medium carrots, sliced
  • 3 bay leaves
  • 1 tablespoon peppercorns
  • 1/2 cup butter, melted
  • 1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon minced chives


  1. Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity.
  2. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs.
  3. Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a thermometer reads 180°, basting every 20 minutes.
  4. Cover and let stand for 20 minutes before carving. Discard vegetables, bay leaves and peppercorns; if desired, skim fat and thicken pan drippings for gravy. Serve with turkey. Yield: 12-14 servings.
Originally published as Herb-Roasted Turkey in Country Woman November/December 2000, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 31, 2014

"Very flavorful and juicy bird!"

Reviewed Jul. 19, 2012

"best turkey i have ever had"

Reviewed Nov. 25, 2011

"I'd make this recipe a several years back and while it was good, I still kept trying different recipes. A few years ago, I was told to try cooking your turkey in a bag. It's so easy-no basting-and your turkey is juicy. So this year I used this recipe but put everything in a turkey bag and everyone loved it! I'll be using this recipe from now on."

Reviewed Nov. 27, 2010

"Delicious! The drippings made the best gravy. We brined our turkey overnight and skipped the extra salt in the recipe. Our turkey did get a bit overcooked in 3 hours time. If you brine your turkey make sure to check the temp earlier than the stated time frame."

Reviewed Nov. 2, 2010

"I will be using this same recipe for the second Thanksgiving in a row. My husband hates a turkey that has dry white meat. He loved the moisture in this entire turkey and asked that I keep this recipe handy in my Recipe Box. Our daughter is a newlywed, so I recommended this recipe to her. It's so easy and good!!!"

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