Garlic and Herb Roasted Turkey Recipe

4.5 5 4
Garlic and Herb Roasted Turkey Recipe
Garlic and Herb Roasted Turkey Recipe photo by Taste of Home
Publisher Photo

Garlic and Herb Roasted Turkey Recipe

Read Reviews
4.5 5 4
Publisher Photo
Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. —Taste of Home Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep: 45 min. Bake: 3-3/4 hours + standing
MAKES:
14 servings
TOTAL TIME:
Prep: 45 min. Bake: 3-3/4 hours + standing

Ingredients

  • 1 turkey (14 to 16 pounds)
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh oregano
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon each minced fresh rosemary, tarragon and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon each lemon-pepper seasoning, cayenne pepper, chili powder and paprika
  • 2 garlic cloves, minced
  • 1 medium lemon, cut into wedges
  • 1 medium orange, cut into wedges
  • 2 tablespoons all-purpose flour

Directions

Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan.
Bake at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving.
Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (2 cups gravy).
Originally published as Garlic and Herb Roasted Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p112

Nutritional Facts

8 ounce-weight: 541 calories, 24g fat (7g saturated fat), 245mg cholesterol, 225mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 73g protein.

  • 1 turkey (14 to 16 pounds)
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh oregano
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon each minced fresh rosemary, tarragon and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon each lemon-pepper seasoning, cayenne pepper, chili powder and paprika
  • 2 garlic cloves, minced
  • 1 medium lemon, cut into wedges
  • 1 medium orange, cut into wedges
  • 2 tablespoons all-purpose flour
  1. Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan.
  2. Bake at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving.
  3. Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (2 cups gravy).
Originally published as Garlic and Herb Roasted Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p112

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Reviews forGarlic and Herb Roasted Turkey

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Kelly User ID: 9303892 277092
Reviewed Oct. 31, 2017

"I am thinking on doing this for Thanksgiving but without Cayenne or chili spice? Also does anyone have a suggesting when to put the stuffing in?"

MY REVIEW
No_Time_To_Cook User ID: 6334849 128900
Reviewed Dec. 10, 2013

"It was ok... just wasn't crazy about the combination of seasonings."

MY REVIEW
twoshellybeans User ID: 5791135 188229
Reviewed Dec. 1, 2013

"My first turkey and it was a hit. Juicy and yummy, did not even need gravy. I was already asked to make it again next year!"

MY REVIEW
A13 User ID: 6893613 110805
Reviewed Nov. 22, 2012

"This is absolutely delicious. When we took it out of our oven, the meat was falling away from the bones. It did brown a little quickly though. We covered it after about 3 hours of cooking."

MY REVIEW
kissdacook User ID: 3206853 118163
Reviewed Nov. 3, 2012

"i make like this every year but loosen the skin on the bird and rub mixture of herbs and butter underneath. then put crushed garlic cloves whole fresh herbs and onion wedges inside birds cavity. the smell while cooking is heavenly lt. and the broth and gravy from this makes the best soup Mmmm i make it this year every year :)"

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