This roast turkey is perfect for family gatherings! It’s juicy, golden-brown, and smells amazing as it cooks. Just season it with herbs and let the oven do the work!
Don’t be surprised if you find yourself nibbling on the crispy skin! I like to serve it with some gravy and mashed potatoes—classic comfort food that makes everyone smile!
Key Ingredients & Substitutions
Turkey: Choose a whole turkey between 12-14 pounds for optimal cooking. If you’re cooking for fewer people, try using a smaller bird or a turkey breast. For a quicker option, consider spatchcocking the turkey, which means removing the backbone so it cooks faster.
Butter: Unsalted butter adds rich flavor. If you’re looking for a healthier option, you can use olive oil instead. Also, I love adding some herbs to the oil for an extra flavor boost!
Fresh Herbs: Thyme, rosemary, and parsley give a lovely aroma. If fresh herbs aren’t available, use 1 teaspoon of dried herbs instead. Adjust based on your taste; I like adding a bit more rosemary for a punchy flavor.
Lemon: The lemon brightens the flavor of the turkey. You can swap it with an orange for a sweeter hint or even use an apple in a pinch. Both will add a nice fruity note!
How Do I Ensure My Turkey Stays Moist and Flavorful?
The secret to a moist turkey is all in how you prepare it! Here’s how to keep it juicy:
- Make sure to season under the skin with herb butter. This helps infuse flavor directly into the meat.
- Basting every 45 minutes with pan juices creates a nice crust and locks in moisture.
- Using a meat thermometer is key! Check near the thigh, as it takes longer to cook than the breast.
- Don’t rush the resting period after roasting! Letting it rest allows the juices to redistribute, making every slice deliciously juicy.
How to Make Herb-Roasted Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh parsley, chopped
- 1 large onion, quartered
- 1 lemon, halved
- 4 cloves garlic, smashed
- 2 cups low-sodium chicken broth or turkey stock
- Fresh herbs and orange wedges for garnish (optional)
How Much Time Will You Need?
You’ll need about 30 minutes for preparation and around 3 to 3.5 hours for roasting, depending on the size of your turkey. Don’t forget to let it rest for about 20 minutes after cooking for juicy slices!
Step-by-Step Instructions:
1. Prepare the Turkey:
Start by preheating your oven to 325°F (165°C). Carefully remove the turkey giblets from the cavity (you can save these for making stock or gravy later). Use paper towels to pat the turkey dry; this helps achieve a crispy skin.
2. Make the Herb Butter:
In a small bowl, combine the softened butter, olive oil, salt, black pepper, garlic powder, thyme, rosemary, and parsley. Mix well until you have a smooth herb butter.
3. Season the Turkey:
Gently loosen the skin on the turkey’s breast and thighs by sliding your fingers underneath it. Be careful not to tear the skin! Spread about two-thirds of the herb butter under the skin directly onto the meat. Rub the remaining herb butter all over the outside of the turkey for that delicious flavor.
4. Stuff the Turkey:
Take the quartered onion, halved lemon, and smashed garlic cloves, and stuff them inside the turkey cavity. This adds amazing flavor from the inside out!
5. Secure the Turkey:
Using kitchen twine, tie the turkey’s legs together. Tuck the wing tips under the body to help prevent them from burning while roasting.
6. Get Ready to Roast:
Place the turkey breast side up on a rack in a roasting pan. Pour the chicken broth or turkey stock into the bottom of the pan; this keeps the meat moist and makes delicious pan juices.
7. Roast the Turkey:
Put the turkey in the preheated oven. Roast it, basting with the pan juices every 45 minutes. If you notice the skin browning too quickly, loosely cover the turkey with aluminum foil.
8. Check the Temperature:
Continue roasting until the internal temperature reads 165°F (75°C) in the thickest part of the thigh. This will usually take about 3 to 3.5 hours.
9. Let It Rest:
Once done, take the turkey out of the oven and let it rest for at least 20 minutes before carving. This resting time helps the juices settle, ensuring every slice is juicy.
10. Garnish and Serve:
Before serving, you can garnish the turkey platter with fresh herbs and orange wedges to make it beautiful. Enjoy your delightful herb-roasted turkey with all your favorite sides!
Happy feasting!
Can I Use a Different Type of Oil Instead of Olive Oil?
Absolutely! You can use other oils like avocado oil or canola oil. Just make sure they have a high smoke point to withstand roasting temperatures.
How Long Should I Thaw My Frozen Turkey?
Thawing a frozen turkey typically takes about 24 hours for every 4-5 pounds in the refrigerator. For a 12-14 pound turkey, plan on at least 3 days for it to fully thaw safely.
What Should I Do If I Don’t Have Fresh Herbs?
If you don’t have fresh herbs, you can substitute them with dried herbs. Use about one-third of the amount, so for this recipe, use 1 teaspoon of dried herbs instead of a tablespoon each of fresh herbs.
How Can I Store Leftover Turkey?
Store leftover turkey in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage, keeping it in an airtight container or freezer bag for up to 3 months. Just remember to label it!
