Herbed Turkey Recipe
Herbed Turkey Recipe photo by Taste of Home
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Herbed Turkey Recipe

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The aroma of this turkey roasting in the oven is simply wonderful. Better yet, the meat turns out moist and delicious.—Mary Lou Timpson, Colorado City, Arizona
TOTAL TIME: Prep: 30 min. Bake: 2-3/4 hours + standing
MAKES:14-16 servings
TOTAL TIME: Prep: 30 min. Bake: 2-3/4 hours + standing
MAKES: 14-16 servings


  • 1 turkey (14 to 16 pounds)
  • 3 tablespoons kosher salt
  • 3 tablespoons dried marjoram
  • 3 tablespoons dried thyme
  • 3 tablespoons dried juniper berries, optional
  • 1 tablespoon whole peppercorns, crushed
  • 2 teaspoons aniseed
  • 12 fresh rosemary sprigs
  • 12 garlic cloves, peeled
  • 1/2 cup butter, softened, divided

Nutritional Facts

8 ounce-weight: 522 calories, 27g fat (10g saturated fat), 230mg cholesterol, 1251mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 64g protein .


  1. Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
  2. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
  3. Bake at 325° for 2-3/4 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 14-16 servings.
Originally published as Herbed Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p114

Medium-Bodied White Wine

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

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Bratrattery 180836
Reviewed Dec. 24, 2011

"We used this recipe for our Thanksgiving turkey and will be using again for our Christmas turkey. I cooked our turkey in a turkey roaster. It was so moist and delicious, the herbs gave it a very nice flavor. I was a little hesitant about using juniper berries, but I did, though a little less than called for, and it was very good."

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