Herb Roasted Turkey

This herb roasted turkey is slathered in an herb and garlic butter, then baked to golden brown perfection. An easy turkey recipe that's sure to be a hit on Thanksgiving, Christmas or any other holiday!

Course Main

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 382kcal

Author Sara Welch

Ingredients

15 lb turkey
10 tablespoons butter softened
2 teaspoons minced garlic
2 tablespoons finely chopped fresh sage leaves
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
1/4 cup finely chopped fresh parsley leaves
salt and pepper to taste
1 onion peeled and quartered
1 lemon quartered
1 cup assorted herbs whole sprigs to stuff inside the turkey
3 cups chicken or turkey broth
optional garnishes: assorted herbs, fresh cranberries, seckel pears

Instructions

Preheat the oven to 450 degrees F.
Remove the turkey from the refrigerator; let stand at room temperature for 30 minutes. Tuck the turkey wings under the body.
Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper to taste in the bowl of a food processor. Blend until smooth.
Season the cavity of the turkey with salt and pepper, then stuff with the onion, lemon and assorted herbs. Tie the turkey legs together with kitchen twine.
Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper.
Place the chicken broth in a medium saucepan on the stove and keep warm over low heat.
Place the turkey in a roasting pan and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting, basting the turkey every 30 minutes with the chicken broth, until the turkey is done. This will take approximately 3 hours and you'll know that the turkey is done when a meat thermometer inserted into the thickest part of the turkey thigh registers 165 degrees F.
If the turkey seems like it's getting overly browned during the cooking process, cover it with foil.
Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 25 minutes. Slice, then serve.

Notes

Recipe adapted from Bobby Flay
You can make this recipe with a turkey larger than 15 lbs, simply add 15 minutes more to the cooking time per pound.
It's best to cook your turkey on a rack or on a bed of vegetables to help keep it from sitting in all the juices in the bottom of the pan.

Nutrition