Herb Roasted Turkey - this is the recipe I use for every holiday and it always comes out juicy and flavorful
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Herb Roasted Turkey

Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Dish
Servings: 10 servings
Author: Christina Hitchcock

Ingredients

  • 1 pound whole turkey - I use a 14 turkey - recipe can easily be adjusted for any size
  • 1 batch Herb Butter - recipe below
  • Salt and pepper
  • 1 onion - peeled and quartered
  • 2 carrots - peeled and chopped into chunks
  • 2 celery stalks - cleaned and chopped into chunks
  • 2 cups turkey stock - or chicken stock
  • 1 cup dry white wine - or water
  • Prepared stuffing or extra chopped vegetables (1 onion - 1 carrot, 1 stalk of celery)

Herb Butter

  • 2 tablespoons butter - softened
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme - minced
  • 2 teaspoonspoultry seasoning

Instructions

  • Preheat oven to 450 degrees.
  • Combine all ingredients for herb butter together (I do this in a food processor); set aside.
  • Clean turkey - remove neck and gizzards from the cavity.
  • Rinse the turkey thoroughly with cold water, including the cavity.
  • Pat dry with paper towels.
  • Season the outside and cavity generously with salt and pepper.
  • If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
  • Rub herb butter all over the outside of the bird, including the underneath.
  • Place chopped onion, carrots and celery in the bottom on the pan.
  • Add stock and wine.
  • Place bird on top of veggies and stock.
  • Cover loosely with foil.
  • Roast at 450 degrees for 30 minutes.
  • Turn oven down to 325 degrees and roast for 12-15 minutes per pound or until internal temperature (between the leg and breast) reaches 165 degrees.
  • Remove foil during the last 30 minutes of roasting if turkey needs to brown more.
  • Remove turkey from oven and let rest for 15 minutes before carving.
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