Description
This Herb Roasted Turkey recipe features a 15 lb turkey slathered in a flavorful herb and garlic butter, then slow roasted to golden perfection. Infused with fresh sage, rosemary, thyme, parsley, lemon, and onion, this classic dish is perfect for Thanksgiving, Christmas, or any festive holiday gathering. The turkey is basted with warm chicken broth throughout roasting to keep it moist and tender, resulting in a juicy centerpiece everyone will love.
Ingredients
Scale
Turkey and Seasoning
- 15 lb turkey
- Salt and pepper to taste
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 cup assorted herbs (whole sprigs to stuff inside the turkey)
Herb Butter Mixture
- 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
Additional
- 3 cups chicken or turkey broth
- Optional garnishes: assorted herbs, fresh cranberries, seckel pears
Instructions
- Preheat the Oven. Preheat your oven to 450 degrees Fahrenheit to get it ready for roasting the turkey.
- Prepare the Turkey. Remove the turkey from the refrigerator and let it stand at room temperature for 30 minutes. Tuck the turkey wings under the body for even cooking.
- Make the Herb Butter. In a food processor, combine softened butter, minced garlic, sage, rosemary, thyme, parsley, salt, and pepper. Blend until smooth and well combined.
- Season and Stuff the Turkey. Season the inside cavity of the turkey with salt and pepper, then stuff it with quartered onion, lemon, and assorted herb sprigs. Tie the turkey legs together with kitchen twine.
- Apply Herb Butter. Rub the herb butter mixture all over the outside of the turkey and under the breast skin for deep flavor. Season the outside again with salt and pepper to taste.
- Prepare Broth. Place the chicken broth in a medium saucepan and keep it warm over low heat on the stove; this will be used to baste the turkey.
- Initial Roasting. Place the turkey in a roasting pan and bake it at 450 degrees F for 45 minutes to start browning the skin.
- Lower the Temperature and Continue Roasting. Reduce the oven temperature to 350 degrees F. Continue roasting the turkey, basting every 30 minutes with the warm chicken broth to keep it moist. This will take about 3 hours more. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165 degrees F in the thickest part of the thigh.
- Protect from Over-Browning. If the turkey is browning too quickly during the roasting, tent it loosely with foil to prevent burning.
- Rest the Turkey. Once cooked, remove the turkey from the oven. Tent it loosely with foil and let it rest for 25 minutes before slicing. This helps the juices redistribute, ensuring a juicy and tender result.
- Serve. Slice the turkey and serve garnished with fresh herbs, cranberries, or seckel pears as desired.
Notes
- 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!
- Basting with warm broth throughout roasting keeps the meat extra moist and flavorful.
- Resting the turkey before carving ensures the juices stay locked in for tender slices.
- Tent with foil if the skin browns too quickly to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 382 kcal
- Sugar: 0.5 g
- Sodium: 414 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 66 g
- Cholesterol: 236 mg
