Juicy Herb-Roasted Turkey
Total TimePrep: 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 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.
Nutrition Facts8 ounce-weight: 599 calories, 32g fat (8g saturated fat), 245mg cholesterol, 342mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 72g protein.
Nov 12, 2018
I have been making this turkey for some time now. It always turns out great. I use butter instead of oil to rub the turkey with. I always salt brine my turkey the day before also.
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.
Nov 28, 2012
Delicious, juicy turkey!
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!
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.
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.
Nov 15, 2011
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.
Nov 13, 2011
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.
Nov 12, 2011
Can we use this on chicken ?
Nov 12, 2011
Can anyone tell me why you would discard the veggies???