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Juicy Herb-Roasted Turkey

 Juicy Herb-Roasted Turkey
Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!— Taste of Home Test Kitchen, Greendale, Wisconsin
14 ServingsPrep: 20 min. Bake: 3-1/4 hours + standing


  • 1/2 cup olive oil, divided
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 turkey (14 to 16 pounds)
  • 8 fresh sage leaves plus 4 fresh sage sprigs, divided
  • 6 fresh thyme sprigs, divided
  • 4 medium onions
  • 5 celery ribs
  • 5 medium carrots
  • 3 medium parsnips


  • In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With
  • fingers, carefully loosen skin from the turkey breast; rub mixture
  • under the skin. Place sage leaves and two thyme sprigs under the
  • skin. Secure skin to underside of breast with toothpicks.
  • Cut onions into wedges and the celery, carrots and parsnips into
  • 2-in. lengths. Place about a fifth of the onions, celery and carrots
  • in the turkey cavity; add sprigs and remaining thyme. Place
  • remaining vegetables in a roasting pan. Place turkey, breast side
  • up, over vegetables. Brush with remaining oil.
  • Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer
  • reads 180°, basting occasionally with pan drippings. Cover

2 of 2

Juicy Herb-Roasted Turkey (continued)

Directions (continued)

  • loosely with foil if turkey browns too quickly. Cover and let stand
  • for 20 minutes before carving turkey. Discard vegetables; use
  • drippings to make gravy. Yield: 14 servings.
Nutritional Facts: 8 ounces cooked turkey equals 599 calories, 32 g fat (8 g saturated fat), 245 mg cholesterol, 342 mg sodium, 1 g carbohydrate, trace fiber, 72 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer