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

Juicy Herb-Roasted Turkey Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 3-1/4 hours + standing
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 3-1/4 hours + standing
MAKES: 14 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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 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.
Originally published as Herb-Roasted Turkey in Taste of Home October/November 2009, p43

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.

This recipe pairs well with a medium white wine.

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Reviews for Juicy Herb-Roasted Turkey

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 1, 2013

I infuse my olive oil a day or two ahead of time with the herbs suggested. This recipe never fails to produce a very moist and tasty turkey.

MY REVIEW
Reviewed Nov. 28, 2012

Delicious, juicy turkey!

MY REVIEW
Reviewed Oct. 5, 2012

This turkey was easy, delicious, and looked fabulous as a center piece to my table tonight. I was surprised at how quickly this came together for as attractive as it looks. I got a lot of "Wow, how did you do that?" and "Oh, that looks so amazing!" I'll make this again for sure!

MY REVIEW
Reviewed Dec. 26, 2011

The best ever turkey! The prep time is a little longer than usual; but worth it. After the bird was cooked, I took it out of the oven and wrapped a blanket around the roasting pan and left it for 1 hour. This allowed the juices to retract and was still very hot. You can use the extra hour to do something else.

MY REVIEW
Reviewed Nov. 26, 2011

Both the turkey and gravy were excellent! I followed another's suggestion and pureed vegetables that had been roasted with the turkey, to thicken the gravy. Everyone loved it. I need to eat wheat-free, so this was an added bonus.

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