There is nothing quite like sharing a beautifully cooked turkey with friends and family, and this Herb-Infused Roasted Turkey Recipe truly elevates the classic holiday centerpiece. Juicy, flavorful, and packed with fresh herbs that seep into every bite, this recipe transforms a simple bird into a mouthwatering meal. The perfect balance of savory garlic, rosemary, thyme, and parsley, combined with the crispy, golden skin, will have everyone asking for seconds. Whether it’s a special occasion or a cozy weekend feast, this herb-infused roast turkey will bring warmth and satisfaction to your table.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving that unforgettable roasted turkey. Each component plays a crucial role, from enriching the flavor with fresh herbs to adding moisture and texture that make every slice tender and delicious.
- 12-14 lb whole turkey, thawed: The star of the dish; ensure it’s fully thawed for even cooking.
- 1/2 cup unsalted butter, softened: Helps the skin get crispy and golden while keeping the meat moist.
- 4 cloves garlic, minced: Adds a rich, aromatic depth to the herb mixture.
- 2 tbsp fresh rosemary, chopped: Infuses the meat with a piney, earthy flavor that complements turkey wonderfully.
- 2 tbsp fresh thyme, chopped: Brings a subtle, slightly minty note to the herb blend.
- 2 tbsp fresh parsley, chopped: Adds brightness and color, balancing the stronger herbs.
- 2 tsp paprika: Enhances color and adds a mild smokiness to the skin.
- 1 tbsp salt: Essential for seasoning and helping the skin crisp up beautifully.
- 1 tsp black pepper: Adds a gentle heat and complexity.
- 2 lemons, quartered: Used inside the cavity to infuse fresh citrus aroma.
- 1 onion, quartered: Contributes sweetness and moisture during roasting.
- 2 carrots, peeled and halved: Adds natural sugars and supports even cooking in the roasting pan.
- 2 celery stalks, halved: Enhances flavor in the pan and keeps the turkey elevated.
- 2 cups chicken or turkey broth (for basting): Keeps the turkey moist and amplifies the savory taste as it roasts.
How to Make Herb-Infused Roasted Turkey Recipe
Step 1: Prep Your Turkey
Start by thoroughly rinsing the turkey inside and out, then pat it dry with paper towels—this is key to achieving that irresistibly crispy skin. Remove any giblets from the cavity. Next, mix the softened butter with the minced garlic, chopped rosemary, thyme, parsley, paprika, salt, and pepper to create an herb butter. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it, and spread about two-thirds of this flavorful butter underneath the skin. This technique infuses the meat directly with herbs and keeps it juicy throughout roasting.
Step 2: Stuff and Season the Turkey
Place the lemon quarters, onion, carrots, and celery into the cavity of the turkey. This vegetable and citrus medley will steam from inside during roasting, imparting delicate flavors and natural moisture. Use the remaining herb butter to rub the outside of the skin evenly, ensuring a perfect, golden brown finish. Tying the legs together and tucking the wing tips under the body helps the bird roast evenly and presents beautifully.
Step 3: Roast to Perfection
Preheat your oven to 325°F (163°C). Put the turkey on a rack in a roasting pan to allow air circulation and even cooking. Pour the broth into the bottom of the pan—this helps keep the environment moist and provides a base for basting. Roast the turkey for approximately 13 to 15 minutes per pound, basting every 30 to 40 minutes with the pan juices to keep the skin glossy and the meat tender. Use a meat thermometer inserted into the thickest part of the thigh; when it reaches 165°F (74°C), your turkey is ready to come out.
Step 4: Rest and Carve
Once out of the oven, tent your turkey loosely with foil and let it rest for at least 20 minutes. Resting is essential because it allows the juices to redistribute back into the meat, making each bite succulent. After resting, carve carefully against the grain for tender slices, and get ready to impress your guests with the flavors of this Herb-Infused Roasted Turkey Recipe.
How to Serve Herb-Infused Roasted Turkey Recipe
Garnishes
Simple garnishes can make your turkey centerpiece pop on the table. Fresh sprigs of rosemary and thyme arranged around the platter enhance the presentation and impart an inviting herbal aroma. Adding thin lemon slices or zest brightens the look and accents the citrus notes inside the bird. A few whole roasted garlic cloves scattered on the platter add rustic charm and invite sharing.
Side Dishes
Pair this herb-infused turkey with classic sides like creamy mashed potatoes, roasted root vegetables, or a crisp green bean almondine. A sharp cranberry sauce balances the savory flavors with a hint of sweetness and tartness. For an added touch, serve with homemade gravy made from the pan drippings—this ties all the elements together beautifully.
Creative Ways to Present
For a fun twist, carve the turkey into thick slices and serve on a wooden board layered with seasonal fruits like figs or pomegranate seeds. Alternatively, create hearty sandwiches with turkey and herb mayo on crusty bread for casual lunches the next day. This Herb-Infused Roasted Turkey Recipe shines equally well as a grand centerpiece or a simple, comforting meal.
Make Ahead and Storage
Storing Leftovers
Once your feast is over, store any leftover turkey in airtight containers in the refrigerator. It’s best to consume refrigerated leftovers within three to four days to maintain freshness and safety. Slicing the turkey before storing can make it easier to reheat portions later.
Freezing
If you want to save turkey for longer, freezing is a great option. Wrap slices tightly in plastic wrap and then in aluminum foil or place them in freezer bags, removing as much air as possible. Properly stored, frozen turkey maintains the best quality for up to three months.
Reheating
To reheat without drying out the turkey, warm it gently covered with foil in the oven at 300°F (150°C) until heated through. Adding a splash of broth or gravy helps retain moisture. Microwaving is convenient but can dry the meat, so cover and heat in short bursts to avoid toughness.
FAQs
Can I use dried herbs instead of fresh for this Herb-Infused Roasted Turkey Recipe?
While fresh herbs offer the brightest flavor and aroma, you can substitute dried herbs if needed. Use about one-third of the amount called for fresh since dried herbs are more concentrated. Just mix them well with the butter before spreading.
How do I know when my turkey is fully cooked?
The safest and most reliable method is using a meat thermometer. Insert it into the thickest part of the thigh without touching bone; when it reads 165°F (74°C), your turkey is perfectly cooked and safe to eat.
Can I prepare the herb butter ahead of time?
Absolutely! Making the herb butter a day in advance allows the flavors to meld beautifully. Just store it tightly covered in the refrigerator and bring it to room temperature before applying to the turkey.
Should I baste the turkey throughout roasting?
Basting helps keep the turkey moist and adds flavor to the skin. For this Herb-Infused Roasted Turkey Recipe, basting every 30 to 40 minutes is ideal, but don’t open the oven too often to avoid heat loss.
Is this recipe suitable for a brined turkey?
You can definitely use a brined turkey, but be cautious with the salt quantity in the herb butter to avoid over-seasoning. Adjust the salt or omit it if the bird has already been brined.
Final Thoughts
I truly can’t recommend this Herb-Infused Roasted Turkey Recipe enough. It’s a recipe that brings incredible flavor, juiciness, and simplicity to your festive table or any day you crave a special meal. The fresh herbs elevate the dish beyond the ordinary and fill your home with a welcoming aroma that everyone will love. Give it a try and savor the smiles it creates!
Print
Herb-Infused Roasted Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This classic roasted turkey recipe yields a juicy, flavorful bird perfect for family gatherings and holiday feasts. The turkey is seasoned with a fragrant herb butter mixture and roasted alongside aromatic vegetables for tender meat and delicious drippings. Basting with broth throughout roasting keeps the turkey moist and enhances its rich flavors.
Ingredients
Turkey and Seasoning
- 12–14 lb whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 2 tsp paprika
- 1 tbsp salt
- 1 tsp black pepper
Aromatics and Vegetables
- 2 lemons, quartered
- 1 onion, quartered
- 2 carrots, peeled and halved
- 2 celery stalks, halved
Basting Liquid
- 2 cups chicken or turkey broth (for basting)
Instructions
- Prepare the Herb Butter: In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, thyme, parsley, paprika, salt, and black pepper. Mix thoroughly to create a flavorful herb butter mixture.
- Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels inside and out. Loosen the skin over the breasts and carefully spread half of the herb butter underneath the skin, ensuring even coverage. Spread the remaining herb butter over the skin surface for maximum flavor.
- Stuff Aromatics: Place the quartered lemons and onion inside the turkey cavity. These aromatics will infuse the meat with subtle citrus and onion notes while roasting.
- Prepare Roasting Pan: In a large roasting pan, arrange the halved carrots and celery as a bed for the turkey to sit on. This helps elevate the bird for even cooking and adds flavor to the drippings.
- Roast the Turkey: Preheat your oven to 325°F (163°C). Set the turkey breast-side up on the vegetable bed in the roasting pan. Tent the turkey loosely with aluminum foil to prevent over-browning.
- Baste Regularly: Place the turkey in the oven and roast, basting every 30 minutes with the chicken or turkey broth to keep the meat moist. Remove the foil during the last 45 minutes to allow the skin to crisp and turn golden brown.
- Check for Doneness: Roast the turkey approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). Remove the turkey from the oven once cooked through.
- Rest the Turkey: Tent the turkey with foil and let it rest for 20-30 minutes before carving. This allows the juices to redistribute for moist, tender slices.
Notes
- For best results, thaw the turkey completely in the refrigerator several days prior to roasting.
- Use a meat thermometer to avoid overcooking and ensure food safety.
- Letting the turkey rest before carving enhances juiciness and flavor.
- Leftover broth from basting can be used to make gravy.
- Adjust cooking time based on the exact weight of your turkey.
