Herb-Roasted Turkey

Photo: Iain Bagwell; Styling: Heather Chadduck

 

 

This recipe goes with Easy Turkey Gravy

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 1 Hour
Total: 6 Hours


Ingredients

  • 1 (14-lb.) whole fresh turkey*
  • Kitchen string
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 1/2 teaspoon dried tarragon
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup butter, softened
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 garlic bulb, halved
  • 1 cup dry white wine
  • Garnish: fresh sage leaves

Preparation

  1. 1. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Tie ends of legs together with kitchen string; tuck wingtips under. Place, breast side up, on a lightly greased roasting rack in a large roasting pan. Let stand at room temperature 1 hour.
  2. 2. Preheat oven to 400°. Stir together thyme, next 2 ingredients, 1 1/2 tsp. salt, and 1/2 tsp. pepper; rub mixture into cavity of turkey. Rub butter over turkey. Sprinkle remaining salt and pepper over outside of turkey; rub into skin. Arrange onions and next 3 ingredients around base of turkey in roasting pan; add wine and 1 cup water to pan.
  3. 3. Place turkey in oven; reduce oven temperature to 325°. Bake at 325° for 3 hours or until a meat thermometer inserted into thickest portion of thigh registers 160°.
  4. 4. Remove turkey from oven; increase heat to 425°. Baste turkey with pan juices, and let stand 15 minutes; return to oven. Bake at 425° for 10 to 15 minutes or until golden brown and thermometer registers 165°.
  5. 5. Let turkey stand in pan 30 minutes; transfer to a serving platter. Reserve pan drippings for Easy Turkey Gravy, if desired.
  6. *Frozen whole turkey, thawed, may be substituted.
  7. Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.
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