Description
This Herb Roasted Turkey features a 15-pound bird generously seasoned with a flavorful herb and garlic butter, then roasted to juicy perfection. Enhanced with fresh sage, rosemary, thyme, parsley, and garlic, this recipe is perfect for holiday dinners like Thanksgiving or Christmas. The turkey is basted periodically with chicken broth to keep it tender and juicy, finishing with a beautiful golden brown skin.
Ingredients
Scale
Turkey and Herbs
- 15 lb turkey
- 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
- Salt and pepper to taste
- 1 onion (peeled and quartered)
- 1 lemon (quartered)
- 1 cup assorted herbs (whole sprigs to stuff inside the turkey)
Additional Ingredients
- 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 ensure it’s hot enough for roasting the turkey initially.
- Prepare the Turkey: Remove the turkey from the refrigerator and let it stand at room temperature for 30 minutes. Tuck the wings securely under the body to prevent burning during roasting.
- Make Herb Butter: In a food processor, combine softened butter, minced garlic, chopped sage, rosemary, thyme, parsley, and salt and pepper. Blend until the mixture is smooth and well combined.
- Season the Turkey Cavity: Season the cavity of the turkey with salt and pepper, then stuff it with the quartered onion, lemon, and assorted whole herb sprigs. Tie the turkey legs together with kitchen twine for even cooking.
- Apply Herb Butter: Rub the prepared herb butter all over the outside of the turkey as well as under the skin of the breast to infuse flavor and moisture. Season the outside again with salt and pepper to taste.
- Prepare Broth for Basting: Warm the chicken broth in a medium saucepan over low heat and keep it warm while the turkey cooks.
- Initial Roasting: Place the turkey in a roasting pan and put it in the preheated oven. Roast at 450°F for 45 minutes to develop a beautiful browned crust.
- Continue Roasting at Lower Temperature: Reduce the oven temperature to 350°F. Continue roasting the turkey, basting every 30 minutes with the warm chicken broth to keep the bird moist. Roast until the turkey reaches an internal temperature of 165°F in the thickest thigh, approximately 3 hours more.
- Prevent Over-Browning: If the turkey is browning too quickly, tent it loosely with aluminum foil to prevent burning while continuing to cook through.
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 25 minutes before slicing to allow the juices to redistribute.
- Serve: Slice the turkey and serve garnished with assorted fresh herbs, cranberries, and seckel pears if desired.
Notes
- This herb roasted turkey is slathered in an herb and garlic butter, then baked to golden brown perfection.
- Allowing the turkey to rest before carving ensures moist, flavorful slices.
- Basting with broth helps keep the turkey moist and enhances flavor.
- Tying the legs and tucking the wings help the turkey cook evenly and look more attractive when served.
- Use a meat thermometer to check doneness for perfect results every time.
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 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 66 g
- Cholesterol: 236 mg
