Ingredients for Herb Seasoned Turkey
- Fresh Rosemary Leaf
- Italian Parsley
- Fresh Thyme Leave
- 1/2 cup olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon salt
- Fresh Ground Black Pepper
- One (1) 4-6 pound turkey (allow 3/4 pound per person)
- 2-3 bay leaves
- Sage Leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Herb Seasoned Turkey? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Herb Seasoned Turkey
- Preheat oven to 325°F (165°C).
- Prepare the herb mixture: Finely mince 1 tablespoon each of fresh rosemary, parsley, and thyme. Set aside 1 tablespoon of each of the remaining sprigs for later use.
- In a small bowl, whisk together 1/2 cup olive oil, 4 tablespoons (1/2 stick) unsalted butter, the minced herbs (1 tablespoon each of rosemary, parsley, and thyme), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Prepare the turkey: Remove and discard the leg truss and any excess lumps of fat from the turkey. Remove giblets and neck, discarding them.
- Rinse the turkey inside and out and pat it completely dry with paper towels.
- Tuck the reserved fresh herb sprigs (1 tablespoon each of rosemary, parsley, and thyme) and 3 whole sage leaves under the loosened skin of the turkey breast (use a large spoon to loosen the skin).
- Place the turkey breast-side up on a V-shaped roasting rack in a 12x17-inch roasting pan.
- Retruss the turkey legs (optional).
- Brush the entire turkey generously with the herb-oil mixture, ensuring even coverage.
- Pour 1 cup of water into the bottom of the roasting pan. This helps keep the turkey moist and prevents sticking.
- Cover the pan tightly with aluminum foil.
- Insert a meat thermometer into the thickest part of the turkey breast, ensuring it reaches the bone but doesn't touch it.
- Roast the turkey in the preheated oven for 2-3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Remove the foil during the last 45 minutes of cooking to allow the skin to brown.
- Remove the turkey from the oven and transfer it to a platter. Let it rest, loosely tented with foil, for 15-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
- To separate the oil from the pan juices: Pour the pan drippings into a heatproof bowl or container. Allow it to stand for 15 minutes to separate the oil from the juices. Carefully pour off the oil from the top, reserving the flavorful pan juices for gravy (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
0g
Fat
57g
Carbs
0g
