Herb-Roasted Turkey

Herb-Roasted TurkeyRecipe


10 Servings

Cost per Serving:


Recipe from


Recipe Time

Prep: 20 Minutes
Cook: 4 Hours
Rest: 30 Minutes

Nutritional Information

Calories 740
Fat 25 g
Satfat 10 g
Protein 120 g
Carbohydrate 1 g
Fiber 0 g
Cholesterol 417 mg
Sodium 801 mg


1/3 cup olive oil
1 stick (1/4 lb.) unsalted butter, softened
3 cloves garlic, crushed
3 tablespoons fresh rosemary (or 1 Tbsp. dried), plus
1 sprig rosemary
3 tablespoons chopped fresh thyme (or 1 Tbsp. dried), plus 1 sprig thyme
2 tablespoons chopped fresh sage (or 2 tsp. dried)
Salt and pepper
1 (12 lb.) turkey, thawed
1/2 lemon, cut in half
1/4 small onion


Set a rack in lower third of oven; preheat oven to 325°F. Combine oil, butter, garlic, chopped herbs and 1 tsp. each salt and pepper.

Remove neck and giblets; discard. Rinse turkey; pat dry. Rub oil-herb mixture over turkey and under skin. Sprinkle salt and pepper inside bird; then stuff it with lemon, onion and herb sprigs. Tuck wings under; tie legs with kitchen twine.

Place turkey, breast side up, on rack in roasting pan. Cover loosely with foil. Roast for 3 hours. Remove foil; roast for 1 to 1 1/2 hours, basting every 15 minutes, until a meat thermometer inserted in thickest part of thigh reaches 175°F.

Place turkey on a cutting board. Tent with foil; let rest for 30 minutes before carving.