This Herb Roasted Turkey is tender, juicy, succulent and seasoned to perfection! If you've been looking for the perfect roasted turkey recipe to make this Thanksgiving, this is the one! It's straightforward, fool-proof, and oozing with deliciousness in every bite!
Over the last few weeks, I've been consciously trying to make and try more recipes that are simple, easy, and wholesome—ones that even a beginner cook could make. Baked turkey drumsticks or wings are perfect options if you don't want to make whole turkey. If you are a beef lover, this braised flanken beef will be perfect for your center table.
And let's get real—cooking a whole roasted turkey can be daunting even if you're great at cooking weeknight meals. That's exactly why I thought of making the simplest version of the Thanksgiving classic.
Team them up with some of your favorite Thanksgiving side and finish up with some carrot loaf cake, pumpkin loaf cake or pumpkin pie spice cookies if you can't resist those sweet treats.
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What I Love About this Recipe
It's crispy, juicy and perfect! That golden brown skin on the outside and soft, succulent inside are the highlight of this turkey recipe.
The recipe is super easy! I've tried to simplify the technical aspects as much as I could, and it's now perfect to try out even if you're not a pro in the kitchen.
It's perfect for the holidays! With this roasted herb turkey featured on your Thanksgiving table, you're covered!
Ingredients For the Herb Roasted Turkey Recipe
Turkey: I used a whole turkey here, weighing about 11 pounds.
Vegetables: You'll need some onions, carrots and celery stalks to roast along with the turkey.
Citrus fruits: I used both lemon and orange here! Lemon slices went into the stuffing, and the fresh lemon juice as a marinade and orange slices brightened up the turkey's exterior.
Broth: Just your regular chicken or vegetable broth should work fine.
Butter: For the herb butter. Use salted butter for the best t.
Spices: For the spice rub and to season the veggies, I used a mix of garlic powder, black pepper, paprika, allspice, onion powder and salt.
Herbs: For the herb butter, you'll need a mix of thyme, rosemary, parsley and sage. If you're using fresh herbs, reserve their stems for the stuffing!
Chicken bouillon powder: You'll need just 1 cube- for that extra bit of flavor.
See recipe card for quantities.
Variations & Substitutions
- For some extra lemony deliciousness, add some freshly grated lemon zest into the herb butter.
- Another great idea to get that bright, citrusy flavor is to halve or slice fresh lemons and add them to the veggies and the turkey cavity.
- If you don't want to use lemons, orange zest can be wonderful too!
How to Make Herb Roasted Turkey
To make the oven roasted turkey, you'll first need to get your turkey out at room temperature for about an hour and remove the giblets. Meanwhile, preheat the oven at 325℉.
- Mix all the ingredients for the dry rub in a small bowl.
- Combine the finely chopped herbs, butter, lemon juice and stir well.
- Using your hand, gently lift the skin around the breast, thighs, and drums, ensuring it doesn't tear. Then, spread the dry rub all over the turkey and also inside the cavity.
- Now, rub the butter herb mixture underneath the skin and on the outside.
- Add the chopped carrots, onions, celery and broth to a roasting pan and place the turkey on top of the veggies. If you have a rack, place it on the rack before putting it on top of the bed of veggies. Tuck the wings underneath the turkey so it doesn't burn.
- Bake the turkey in the oven for 2 hours 30 minutes (about 15 minutes per pound). You can cover the turkey for the first 1 hour or the last 1 hour, or if the skin is browning too quickly, cover it with aluminum foil. Insert a meat thermometer into the thickest part of the meat (breast or thigh).
Storing Leftovers
If you have any leftovers, allow them to cool down completely, and ideally carve the meat off the bone and transfer it to an airtight container. You can then refrigerate this for up to 5 days and reheat it in the microwave whenever you want to enjoy it.
If you're planning on storing it with the bone, just transfer the bird to a Ziploc bag and remove the air out before you seal it shut. You can then refrigerate this for 3-4 days and reheat it in the oven or the microwave.
Tips & Tricks to Make the Oven Roasted Turkey
- Before you begin seasoning the turkey with the dry rub, make sure you pat it dry with paper towels and remove any excess moisture from the surface.
- If you feel the turkey is browning up too quickly, cover it up with some foil.
- For that extra crispy, golden skin on the turkey, baste it with fat (ideally the herb butter) every 30 minutes or so.
- To check if the turkey is cooked, use a meat thermometer. If the internal temperature reads 165 or more, the turkey is done and ready to be served.
- Remember to let the roasted turkey rest for about 15 minutes or more before you serve it.
Serving Ideas & Suggestions
Serve this delicious herb-roasted turkey with classic Thanksgiving sides like crispy parmesan potatoes, garlic herb potatoes or a delicious chilled Mediterranean salad, a hearty sausage stuffing, some cranberry sauce and any form of green beans.
And of course, don't forget to finish up with your favorite holiday dessert, or pick from one of my favorites like pumpkin pie spice cookies, extra moist orange cake or my classic butter cake.
Recipe FAQs
You can! Using fresh bird is actually the best, but if you can't find it, using the frozen one can actually work great too. Just make sure you thaw it completely though.
It typically takes anywhere between 1-4 days for the frozen turkey to defrost completely, depending on its weight. For every 4 pounds of turkey, it takes 1 day for the defrosting to happen.
You'll need approximately 15 minutes per pound of the bird for it to be cooked to perfection.
More Fall Recipes to Try
Looking for other recipes like this? Try these:
If you tried these herb roasted turkey or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Herb roasted turkey
Equipment
Ingredients
- 1 5kg Whole turkey 11 pounds
Dry Rub
- 1½ tablespoon Paprika
- 1 tablespoon Salt
- 1½ tablespoon Garlic powder
- 1 tablespoon Blackpepper
- 1½ tablespoon Onion powder
- 2 teaspoon All spice optional
- 1 cube Chicken Bouillon
Herb Butter
Stuffing
- 1 whole Orange slices
- 2 Bay leaves
- Stems of the fresh herbs if any
- Some chopped onion
Vegetables Under The Turkey
- 2 Carrots chopped
- 3 Celery stalks Stalks
- 1 large Onion peeled and chopped
Instructions
- Preheat the oven to 325℉.
- Bring the turkey to room temperature for at least 1 hour and remove all the giblets.
- Combine the dry rub and apply it all over the turkey, including the cavity.
- Combine the finely chopped herbs, butter, lemon juice and stir well.
- Using your hand, gently lift the skin around the breast, thighs and drums, ensuring it doesn't tear. Rub the butter herb mixture underneath the skin.
- Rub some of the butter mixture all over the outside of the turkey. Put some orange slices, bay leaves, chopped onion, and stems of the fresh herbs (if any) into the cavity.
- Add the chopped carrots, onions, celery and broth to a roasting pan and place the turkey on top of the veggies. If you have a rack, place the turkey on the rack before putting it on top of the bed of veggies. Tuck the wings underneath the turkey so they don't burn.
- Bake the turkey in the oven for 2 hours 30 minutes (about 15 minutes per pound). You can cover the turkey for the first 1 hour or the last 1 hour, or if the skin is browning too quickly, cover it with aluminum foil. Insert a meat thermometer into the thickest part of the meat (breast or thigh).
- Cook the turkey until the internal temperature reads 165℉. Remove it from the oven and rest for 15-30 minutes. Cut the turkey and serve.
Video
Notes
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- Before you begin seasoning the turkey with the dry rub, make sure you pat it dry with paper towels and remove any excess moisture from the surface.
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- If you feel the turkey is browning up too quickly, cover it up with some foil.
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- For that extra crispy, golden skin on the turkey, baste it with fat (ideally the herb butter) every 30 minutes or so.
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- Remember to let the roasted turkey rest for about 15- 30 minutes or more before you serve it.
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Bilikis says
Yummy yummy
Bilikis says
Super delicious
Bilikis says
I ♥️the way it was marinateddd.Super delicious
Bilikis says
This is irresistible
Claudy says
The herb roasted turkey was a standout dish! The skin was perfectly crispy, while the meat was incredibly juicy and tender. The blend of herbs added a wonderful depth of flavor, elevating the overall taste. It was aromatic and savory, making it the perfect centerpiece for the meal. Every bite was delicious, and it paired beautifully with the sides. A truly memorable dish that left everyone raving!