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–+ servings
juicy, herb roasted turkey on a plate, served at Thanksgiving.
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5 from 5 votes

Herb roasted turkey

Discover how to make the most succulent, juicy and flavorful herb roasted turkey, perfect for your Thanksgiving dinner!
Prep Time40 minutes
Cook Time3 hours 30 minutes
Total Time4 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 12 servings
Calories: 62kcal
Author: Claudy

Equipment

Ingredients

  • 1 5kg Whole turkey 11 pounds

Dry Rub

Herb Butter

  • 1 tablespoon Thyme
  • ½ tablespoon Rosemary
  • 1 tablespoon Parsley finely chopped
  • 2 teaspoon Sage finely chopped
  • 1 cup Broth
  • 1 Lemon juiced
  • ½ cup Butter softened
  • ½ Olive oil optional

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

    • 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.
    • Remember to let the roasted turkey rest for about 15- 30 minutes or more before you serve it.

Nutrition

Calories: 62kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 770mg | Potassium: 145mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2282IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg