Description
This Herb Roasted Turkey is a classic holiday centerpiece featuring a 15 lb turkey slathered in a fragrant herb and garlic butter. The turkey is roasted to golden perfection with a blend of fresh sage, rosemary, thyme, and parsley, then basted with savory broth for moist and flavorful meat. A simple yet impressive recipe perfect for Thanksgiving, Christmas, or any festive occasion.
Ingredients
Scale
Turkey and Butter Herb Mixture
- 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
Stuffing and Broth
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 cup assorted herbs (whole sprigs for stuffing)
- 3 cups chicken or turkey broth
Optional Garnishes
- Assorted fresh herbs
- Fresh cranberries
- Seckel pears
Instructions
- Preheat Oven: Preheat your oven to 450 degrees F to prepare for roasting the turkey at a high temperature initially for a crispy skin.
- Prepare Turkey: Remove the turkey from the refrigerator and let it stand at room temperature for 30 minutes to ensure even cooking. Tuck the turkey wings under the body to prevent burning.
- Make Herb Butter: In a food processor, combine butter, garlic, sage, rosemary, thyme, parsley, salt, and pepper. Blend until the mixture is a smooth, fragrant herb butter.
- Season and Stuff Turkey: Season the inside cavity of the turkey with salt and pepper. Stuff it with the quartered onion, lemon, and the assorted whole herb sprigs. Tie the turkey legs together securely with kitchen twine to maintain shape while roasting.
- Apply Herb Butter: Rub the herb butter mixture all over the outside of the turkey and carefully spread some under the skin of the breast. Season again lightly with salt and pepper as needed.
- Prepare Broth: Warm the chicken or turkey broth in a medium saucepan over low heat to use for basting during roasting.
- Initial Roasting: Place the turkey breast side up in a roasting pan. Roast uncovered for 45 minutes at 450 degrees F to develop a golden brown crust.
- Reduce Heat and Continue Roasting: Lower oven temperature to 350 degrees F. Continue roasting the turkey for approximately 3 hours, basting every 30 minutes with the warm chicken broth to keep the meat moist and flavorful.
- Monitor Browning: If at any point the turkey skin becomes too dark, loosely cover the bird with aluminum foil to prevent burning while allowing it to continue cooking through.
- Check Doneness: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, ensuring it is safely cooked and juicy.
- Rest the Turkey: Remove the turkey from the oven, tent it loosely with foil, and let it rest for 25 minutes. This allows the juices to redistribute throughout the meat.
- Serve: After resting, carve the turkey and serve, optionally garnished with fresh herbs, cranberries, or seckel pears for an elegant presentation.
Notes
- This herb roasted turkey delivers a deliciously flavored, moist bird due to the herb butter and basting technique.
- Allowing the turkey to rest after roasting ensures juicier slices.
- Using fresh herbs adds bright, aromatic flavors that elevate this classic roast.
- Covering the turkey with foil if it browns too quickly prevents overcooking the skin.
- Perfect for holiday dinners including Thanksgiving and Christmas, this recipe serves about 15 people.
Nutrition
- Serving Size: 1 serving
- Calories: 382 kcal
- Sugar: 0 g
- Sodium: 414 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 66 g
- Cholesterol: 236 mg
