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Herb-Roasted Turkey

 Herb-Roasted Turkey
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
12-14 ServingsPrep: 10 min. Bake: 4 hours


  • 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


  • Rub the surface of the turkey and sprinkle cavity with salt and
  • pepper. Place 12 sprigs of thyme in cavity.
  • 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.
  • 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.
  • Cover and let stand for 20 minutes before carving. Discard

2 of 2

Herb-Roasted Turkey (continued)

Directions (continued)

  • vegetables, bay leaves and peppercorns; if desired, skim fat and
  • thicken pan drippings for gravy. Serve with turkey. Yield: 12-14
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer