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Herbed Turkey

 Herbed Turkey
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
14-16 ServingsPrep: 30 min. Bake: 2-3/4 hours + standing


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Herbed Turkey (continued)

Directions (continued)

  • for 20 minutes before carving. Yield: 14-16 servings.
Nutritional Facts: 8 ounces equals 522 calories, 27 g fat (10 g saturated fat), 230 mg cholesterol, 1,251 mg sodium, 2 g carbohydrate, 1 g fiber, 64 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer