Herb-roasted Turkey

Herb-roasted Turkey

Herb-roasted Turkey

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  • Each 4-ounce serving
  • 360 cal
  • 25g fat (10g sat)
  • 125mg chol
  • 140mg sodium
  • 0g carb
  • 0g fiber
  • 0g sugars
  • 30g protein


  • 1 (12- to 14-pound) turkey, giblets and neck removed
  • Salt and pepper, to taste
  • 6 to 8 tablespoons unsalted butter, at room temperature
  • 1/4 cup mixed chopped fresh herbs (parsley, sage, thyme, oregano, rosemary, etc.), plus additional sprigs for stuffing and garnish
  • 1 lemon, zested and halved
  • 1 onion, peeled and halved


Preheat oven to 450° F. Place a rack in a large, heavy roasting pan. Pat turkey dry with paper towels. Sprinkle salt and pepper liberally over the outside and inside of turkey. Place turkey breast-side up on the rack.

In a bowl, cream together butter, chopped herbs and lemon zest until well blended. Carefully loosen skin from the turkey, and rub 3/4 of the herb butter under skin, next to the flesh. Rub remaining herb butter over the top of turkey. Stuff cavity with a few herb sprigs, lemon and onion halves. Tuck wing tips under bird (to prevent burning). Pour 3 cups water into the roasting pan.

Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 350° F. Baste turkey with pan juices every 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching the bone reaches 160° F, 3 1/2 to 4 hours total. If the skin becomes too dark while roasting, tent turkey with foil.

To finish cooking to the final 165° F, remove from the oven, tent loosely with foil and let rest for 30 minutes before carving. Before serving, garnish with fresh herb sprigs, if desired.