Simple Herb-Roasted Turkey

Antonis Achilleos
Prep: 15 minutes; Cook: 2 1/2 hours; Stand: 30 minutes.
Makes 12 servings (serving size: about 5–6 ounces turkey, skin removed)


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1 (10–12 pound) fresh or frozen turkey, thawed
1 small Vidalia or other sweet onion, roughly chopped
1 celery rib, roughly chopped
2 garlic cloves, chopped
2 packages fresh herb blend for poultry, roughly chopped
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons unsalted butter, softened
2 cups fat-free, low-sodium chicken broth
Additional herbs, for garnish


1. Preheat oven to 325°. Remove turkey neck and giblets; discard. Rinse turkey with cold water; pat dry. Combine onion, celery, garlic, herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stuff turkey cavity with mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.

2. Place roasting rack coated with cooking spray in a roasting pan. Place turkey on rack. Brush top and sides of turkey with butter; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour 1 cup broth in pan.

3. Bake at 325° for 2 hours, basting every 30 minutes. Cover breast tightly with foil, and add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165°. (Temperature will continue to rise when bird is resting.) Remove from oven; let rest 30 minutes before slicing. Transfer to a platter, garnish with fresh herbs, if desired, and serve.

Created date

October 2008

Nutritional Information

Calories 256
Fat 5 g
Satfat 1 g
Monofat 1 g
Polyfat 1 g
Protein 50 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 167 mg
Iron 3 mg
Sodium 207 mg
Calcium 35 mg