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Herb-Roasted Turkey Recipe

Herb-Roasted Turkey Recipe

Our guests always comment on how moist and flavorful this elegant entree is. Rubbed with garden-fresh herbs, this turkey has such a wonderful aroma when it's roasting that it lures everyone into the kitchen! —Becky Goldsmith, Eden Prairie, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 4 hours YIELD:12-14 servings


  • 1 turkey (14 pounds)
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 18 sprigs fresh thyme, divided
  • 4 medium onions, sliced
  • 4 celery ribs, sliced
  • 2 medium carrots, sliced
  • 3 bay leaves
  • 1 tablespoon peppercorns
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon minced chives


  • 1. Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs. Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting every 20 minutes. Cover and let stand for 20 minutes before carving. Discard bay leaves and peppercorns; thicken pan drippings for gravy if desired. Yield: 12-14 servings.

Reviews for Herb-Roasted Turkey

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Reviewed Dec. 31, 2014

"Very flavorful and juicy bird!"

Reviewed Jul. 19, 2012

"best turkey i have ever had"

Reviewed Nov. 25, 2011

"I'd make this recipe a several years back and while it was good, I still kept trying different recipes. A few years ago, I was told to try cooking your turkey in a bag. It's so easy-no basting-and your turkey is juicy. So this year I used this recipe but put everything in a turkey bag and everyone loved it! I'll be using this recipe from now on."

Reviewed Nov. 27, 2010

"Delicious! The drippings made the best gravy. We brined our turkey overnight and skipped the extra salt in the recipe. Our turkey did get a bit overcooked in 3 hours time. If you brine your turkey make sure to check the temp earlier than the stated time frame."

Reviewed Nov. 2, 2010

"I will be using this same recipe for the second Thanksgiving in a row. My husband hates a turkey that has dry white meat. He loved the moisture in this entire turkey and asked that I keep this recipe handy in my Recipe Box. Our daughter is a newlywed, so I recommended this recipe to her. It's so easy and good!!!"

Reviewed Dec. 11, 2009

"This was only my second time ever making a turkey! I had a big crowd to feed being that we are stationed overseas and had invited a lot of my husband's soldiers from the barracks. It was so moist and flavorful, I will absolutely use it again, so so yummy!"

Reviewed Dec. 6, 2009

"This will continue to be the recipe I'll be using every year for preparing our Thanksgiving turkey. I received compliments at dinner and even more from those who took home leftovers for sandwiches. If you want a moist turkey, this is the recipe you want to use."

Reviewed Jan. 3, 2008

"Very succulent flavor....very tender, very good recipe!"

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