Description
This Herb-Roasted Turkey recipe delivers a beautifully golden, juicy, and flavorful turkey perfect for Thanksgiving or any special occasion. Using a fragrant blend of fresh herbs, aromatics, and a simple roasting technique, this method ensures a moist and tender turkey with a crisp skin. Serve garnished with fresh herb sprigs and citrus wedges for an impressive presentation.
Ingredients
Turkey
- 1 10- to 12-pound turkey
Herb Mixture
- ¼ cup minced fresh herbs (thyme, rosemary, sage, oregano and/or marjoram), plus 20 whole sprigs, divided
- 2 tablespoons neutral oil (canola or avocado)
- 2 teaspoons salt (divided)
- 1 teaspoon freshly ground black pepper
Aromatics and Liquid
- 1½ cups aromatics (onion, apple, lemon and/or orange, cut into 2-inch pieces)
- 3 cups water, plus more as needed
Instructions
- Prepare the Oven and Turkey. Position a rack in the lower third of the oven and preheat it to 475°F. Remove the giblets and neck from the turkey cavity, reserving them for making gravy. Place the turkey breast-side-up on a rack in a large roasting pan and pat it dry thoroughly with paper towels to ensure crisp skin.
- Apply Herb Mixture. In a small bowl, mix the minced fresh herbs, neutral oil, 1 teaspoon of salt, and freshly ground pepper. Rub this herb mixture all over the turkey, ensuring you get under the skin and onto the breast meat for maximum flavor infusion.
- Stuff and Truss the Turkey. Place the aromatics and 10 whole herb sprigs inside the turkey cavity. Tuck the wing tips underneath the bird to prevent burning during roasting. Tie the legs together securely with kitchen string to maintain shape while roasting.
- Add Water and Remaining Herbs to Pan. Pour 3 cups of water into the roasting pan and scatter the remaining 10 whole herb sprigs around. This helps keep the environment moist and flavorful during roasting.
- Initial Roasting at High Heat. Roast the turkey in the preheated oven for 45 minutes until the skin develops a golden-brown color creating a crispy crust.
- Cover the Breast and Lower Oven Temperature. Remove the turkey from the oven and cover the breast loosely with a double layer of foil, trimming as needed to fit snugly. Reduce the oven temperature to 350°F to continue roasting gently.
- Continue Roasting until Done. Roast the turkey for an additional 1¼ to 1¾ hours, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F. If the roasting pan dries out, carefully tilt the turkey to let juices drain into the pan and add 1 cup of water to maintain moisture.
- Rest and Carve. Transfer the turkey to a serving platter and cover with foil. Let it rest undisturbed for 20 minutes to allow juices to redistribute. Remove the kitchen string and carve the turkey for serving.
Notes
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F in the thigh.
- Tucking wing tips under prevents them from burning during roasting.
- Resting the turkey before carving ensures moist and tender slices.
- Adding water to the pan keeps the roasting environment moist and flavorful, preventing drippings from burning.
- Fresh herbs can be adjusted based on preference; common choices are thyme, rosemary, sage, oregano, and marjoram.
- Reserve giblets and neck for homemade gravy or stock.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Main Dish
- Method: Roasting
- Cuisine: American
