herb roasted turkey

This herb roasted turkey is slathered in an herb and garlic butter, then baked to golden brown perfection. An easy turkey recipe that's sure to be a hit on Thanksgiving, Christmas or any other holiday!

Herb Roasted Turkey

turkey

butter (softened)

garlic

sage leaves

rosemary

thyme leaves

parsley leaves

salt and pepper

onion

lemon (quartered)

herbs (whole sprigs to stuff inside the turkey)

chicken broth

garnishes: assorted herbs, fresh cranberries, seckel pears

Preheat the oven to 450 degrees F.

Remove the turkey from the refrigerator; let stand at room temperature for 30 minutes. Tuck the turkey wings under the body.

Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper to taste in the bowl of a food processor. Blend until smooth.

Season the cavity of the turkey with salt and pepper, then stuff with the onion, lemon and assorted herbs. Tie the turkey legs together with kitchen twine.

Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper.

Place the chicken broth in a medium saucepan on the stove and keep warm over low heat.

Place the turkey in a roasting pan and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting, basting the turkey every 30 minutes with the chicken broth, until the turkey is done. This will take approximately 3 hours and you'll know that the turkey is done when a meat thermometer inserted into the thickest part of the turkey thigh registers 165 degrees F.

If the turkey seems like it's getting overly browned during the cooking process, cover it with foil.

Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 25 minutes. Slice, then serve.

Looking for the perfect moist and delicious turkey recipe, look no further! This herb roasted bird is incredible and will leave you with the best drippings for gravy!

turkey (thawed if frozen)

unsalted butter

lemon

parsley

salt

pepper (plus more for seasoning)

lemons (each

recipe Turkey Gravy

If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw out in the refrigerator. (If you are brining the turkey - see the link above on steps)

When you&#x27;re ready to roast the bird, remove the turkey from the brine / refrigerator, remove the giblets from inside, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.

In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.

Once the turkey is prepped, place it in a large roasting pan, breast side up on a metal rack.

Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin.

Preheat oven to 450 degrees F, with rack on lowest level.

Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird. Tie the legs together with a bit of kitchen twine and place the bird into the oven and roast for 30 minutes at 450 degrees F.

After 30 minutes, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.

After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 degrees. The turkey should be golden brown at this point. If the turkey is not done, continue to cook it until the thermometer registers at 175 degrees F.

If the turkey is done but isn't quite golden brown yet, crank the heat up to 450 degrees and blast it for 15 minutes to crisp up the skin.

For the Herb Roasted Turkey

Buttermilk brined turkey combines rosemary, thyme, and sage with tangy buttermilk for a deliciously moist and tender Thanksgiving turkey.

Buttermilk Brined Turkey 

water (divided)

(241 grams) coarse kosher salt salt

TBSP black peppercorns

thyme

sage

bay leaves

buttermilk

In a 3 quart or larger saucepan bring...

In a 3 quart or larger saucepan bring 1 quart of water and 1 cup of salt to a boil, stirring to dissolve salt. Once salt is dissolved remove pan from heat and stir in 1 tablespoon black peppercorns, 3 - 4 sprigs fresh thyme, 2 - 3 sprigs fresh sage, 2 - 3 sprigs fresh rosemary, 4 bay leaves. Cover and allow to steep 5 minutes. Uncover, add 1 additional quart of cold water and allow to cool 5 minutes more.

Prepare the turkey by lining a large container...

Prepare the turkey by lining a large container with a turkey brining bag. A large roasting pan, stock pot, or 5 gallon bucket works well. Place the turkey inside the bag, add 2 quarts of cold buttermilk, the last quart of cold water, and the salty herbal infusion. Secure the top of the bag and squish to combine the brine together and coat the turkey. Make sure the turkey is covered with the brine. Refrigerate for at least 24 hours or up to 48 hours.

Adjust the oven racks so that the turkey...

Adjust the oven racks so that the turkey can sit in the center of the oven. Depending on the size of the turkey, you'll need to use the lowest or second to lowest rack placement, removing additional racks as necessary. Preheat oven to 400º.

Remove the turkey from the brine, discarding the...

Remove the turkey from the brine, discarding the herbs, peppercorns, and liquid brine. Pat the turkey dry with paper towels and place breast side up in a large roasting pan lined with a rack. Cut onion into quarters, cut garlic in half, place both inside the turkey cavity.

Place the turkey in the oven, with the...

Place the turkey in the oven, with the breast centered and the legs pointing towards the back right of the oven. Roast 30 minutes, then rotate the legs to the back left of the oven, keeping the breast centered, and reduce the oven temperature to 350º.

Continue to rotate the legs from left to...

Continue to rotate the legs from left to right every 30 minutes until a meat thermometer in thickest part of the thigh reads 180º, the breast meat reads 165º, and the skin is crispy and golden brown. For a 14 lb turkey, it should take about 3 - 3 1/2 hours total roasting time.

Remove turkey from oven, cover and allow to...

Remove turkey from oven, cover and allow to rest 15 minutes or more before carving.

This Thanksgiving, make this herb-roasted turkey the star of your holiday dinner. 

Herb-Roasted Turkey

turkey,

onions,

olive oil

Kosher salt

carrots,

celery,

c. low-sodium chicken broth, if needed

herbs and clementines, for serving

Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff half of onions and 6 sprigs sage into main cavity<br>

Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil and season with 1 teaspoon salt. 

 Place turkey neck, carrots, celery, bay leaves and remaining onions and sage in large roasting pan. Place roasting rack in pan and put turkey on top.<br>

Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2&nbsp;1⁄2 to 3 hours. (Cover bird loosely with foil if it browns too quickly and add broth to pan if vegetables begin to scorch.)<br>

Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve pan and its contents for gravy. Carve turkey and garnish as desired. 

An oven roasted, flavorful and juicy herb roasted turkey legs for days when a whole turkey is just too much food or you are cooking for a smaller party.

Herb Roasted Turkey Legs

turkey legs

water

garlic ((roughly crushed))

black cardamom ((optional))

soy sauce ((light

soy sauce

oil ((to make the onion paste))

oil oil

lemongrass

tarragon

oregano

dill

basil

In a large bowl, combine the water and salt together and stir until the salt has dissolved

Add in the the bay leaves, crushed garlic cloves and black cardamoms (optional)

Add in the turkey legs and brine it for 24 hours in the fridge.

Brining the Turkey

In a food processor, blitz half an onion with 2 tablespoons of oil until it becomes a paste. (If you don't have a food processor, you can grate the onion instead)

Melt the butter and combine the onion paste, 1/4 cup of oil, soy sauces, and herbs into 1 bowl and mix well. Set aside for later to glaze the turkey. (Note: the glaze may thicken, as the butter cools - not to worry, it will melt back into a oil once you brush it on the hot turkey!)

Making the Herb Glaze

Pre-heat the oven to 350F (177C)

Use a roasting pan and put a rack in it to suspend the turkey, so there is air flow between the pan and the bottom of the turkey. If you don't have a rack, you can take tin foil and roughly press it together to create a rough and bumpy texture and place the turkey legs on top so it is not sitting completely flat against the roasting pan.

Once the oven is up to temperature, place the turkey legs in the oven and set the timer for 30 minutes

Once 30 minutes is up, we can start to glaze the turkey with the herb glaze every 15-20 minutes

The turkey legs should take between 1 hour and 30 minutes to 1 hour and 45 minutes but use a meat thermometer to be sure. My oven doesn&#39;t run very hot, so yours may take less time to fully cook.The internal temperature should be 165F (74C). When you cut into the turkey, the juices should be clear and not bloody.

Enjoy! :)

Roasting the Turkey

Great! Brine - added lemon , peppercorns, onion, garlic, fresh herbs, bay leaves. Put all other ingredients in blender plus lots of garlic. slathered under skin and basted every 20 minutes. Thermometer is essential. Had one giant leg for 3 people.

This recipe is AMAZING! I have made these turkey legs several times and I always use fresh herbs. I do not use the black cardamom for the brine and I do not use the lemongrass or tarragon for the glaze. Me and my daughter always enjoy this meal when its done. The herbs also smell fantastic as they cook.

I appreciate how well explained your recipe is. I like the tips and advice you give without excessive wording and yet with a nice and friendly tone. I like you focus on the recipe and not in telling your life and feelings as other recipe bloggers do. I like you don’t omit any steps or tips, another recipe blog said 55 minutes to roast the turkey legs, for instance.
Thank you and I can wait to explore more of your recipes. Best luck to your enterprise.

I am going to use your recipe to make roasted turkey legs ( which the leg size are bigger than chicken legs, more meaty).. Your ingredientis are quite unique.👍, that's why I must try. Thanks.

I tried it today and it was delicious! I kept it in brine for 36h, but it was less salty that in the recipe because I needed more water to cover my turkey's tight. Turned out perfect! Thanks!

Top 5 herb roasted turkey recipes from across the web

The most viewed herb roasted turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Herb Roasted Turkey

Herb Roasted Turkey

Buttermilk Brined Turkey

Herb-Roasted Turkey

Herb Roasted Turkey Legs

Top 5 herb roasted turkey recipes from across the web

The most viewed herb roasted turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herb Roasted Turkey

Herb Roasted Turkey

Buttermilk Brined Turkey

Herb-Roasted Turkey

Herb Roasted Turkey Legs

The most viewed herb roasted turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine