Easy Herb Roasted Turkey

TOTAL TIME: 3 hr 5 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 2 hr 30 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 2 tablespoons lemon juice
  • 2 teaspoons fresh rosemary leaves, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon lemon zest
  • 2 sticks (1 cup) unsalted butter
  • 1 fresh turkey (10 to 12 pounds), neck, giblets and liver removed (reserve for other use)
  • Kosher salt and fresh cracked black pepper
  • 1/2 cup fresh sage leaves, torn
  • 1/2 bunch fresh rosemary
  • 1/2 bunch fresh thyme
  • 6 cloves garlic, peeled and smashed
  • 1 yellow onion, quartered
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cook's Note: You could also purchase a pre-brined turkey.

Preheat the oven to 350 degrees F.

In a small saucepan, combine the lemon juice, chopped rosemary and thyme, lemon zest and 1 stick butter. Cook until the butter is melted. Cut the remaining stick of butter into cubes and set aside.

Place the turkey on a v-shaped rack in a large roasting pan. Pat the turkey thoroughly dry, and then brush the melted butter mixture all over. Liberally sprinkle with salt and pepper on both the outside and inside of the cavity. Fill the cavity with the cubed butter, sage, rosemary, thyme, garlic and onions. Tie the legs of the turkey together with string and tuck the wings underneath.

Roast the turkey until an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F and the juices run clear, about 2 1/2 hours.

Remove from the oven and transfer to a cutting board or platter. Tent the turkey with foil and let stand 20 minutes before carving.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.