- 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 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Juicy Herb-Roasted Turkey
"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."
"Delicious, juicy turkey!"
"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!"
"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."
"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."
"Cindy, Regarding discarding the vegetables. I use them this way. I remove the vegatables but puree them and add them to the remaing broth for gravy. It is the best gravy ever. Because of the carrots, the gravy is not the exact desired color, however, the flavor far out ways the color. For those with a gluten free diet, puree the vegetables and only add enough broth to achieve the correct gravy consistancy. No flour is added. This is very good."
"Cindy, vegetables are placed in the cavity, to impart moisture and flavor to the bird. After cooking, the vegetables are all "mushy" and the flavors are spent. It is best to just discard the vegetables."
"Can we use this on chicken ?"
"Can anyone tell me why you would discard the veggies???"
"This was delicious and pretty. My boyfriend insists we make it again this year."