Herb Roasted Turkey

This post may contain affiliate links. For more information, please visit my disclosure page.

You can’t have Thanksgiving dinner without some sort of turkey.  Each year I make slight variations to the recipe, but this Herb Roasted Turkey is my favorite version so far.  This year we are going to give a bacon wrapped turkey a try, so I will let you know how that goes.  For now, let’s concentrate on last year’s Herb Roasted Turkey…..

Warning: these photos were taken 1 week after I bought my new camera, and I still didn’t have any clue how to use it.  I also didn’t have any cool backdrops yet either, lol.

Remember to place your frozen turkey in the refrigerator 3 to 4 days BEFORE Thanksgiving to defrost!!  If your turkey is still frozen in the middle, I break the rules and run warm water through the turkey until it defrosts. 😉 Pat the turkey dry with paper towels and set aside.

To stuff or not to stuff, that is the question?  The decision is yours. Personally, I prefer my turkey stuffed…..

I will do my best to describe both methods as we go along.  Preheat oven to 325 degrees.  Place sliced onions, carrots, and celery in the bottom of roasting pan…..

This will keep the turkey somewhat raised up above the pan juices.  As you can see, I do not have a fancy, schmancy roasting pan. I do not like cleaning them!! HA

Place the turkey in the roasting pan and fill both cavities with Bacon Pecan Stuffing {if using}…..

If not stuffing the turkey, then fill cavity with onion halves, lemon halves, a few garlic cloves, and a handful of fresh herbs…..

Mix butter, oil, and chopped herbs together in a small bowl…..

Gently slide your hand between the turkey breast and skin to loosen…..

Grab some of the herb butter and rub it under the skin being careful to not rip the skin with your finger nails ;)…..

Rub the remaining herb butter on the outside of turkey and massage into the skin…..

Place in the oven and roast, basting every 30 minutes, until button pops up or meat thermometer reaches 180 degrees when inserted into the thickest part of the thigh, approximately 15 minutes per pound…..

Allow turkey to rest 15 to 20 minutes before carving…..

Just look at all of that delicious flavor hiding under the skin!!

Here is the complete Thanksgiving meal:

Dinner Rolls  –  Herb Roasted Turkey  –  Bacon Pecan Stuffing

Mashed Potatoes  –  Turkey Gravy  –  French Green Beans

Candied Sweet Potatoes  –  Dairy-free Pumpkin Pie with Maple Leaf Crust

Enjoy!!

Herb Roasted Turkey

Print recipe

• Print with main photo
• Print text only

Serves	16+
Prep time	20 minutes
Cook time	4 hours, 30 minutes
Total time	4 hours, 50 minutes
Meal type	Main Course

Flavorful Herb Roast Turkey for your Thanksgiving dinner, with or without stuffing.

Ingredients

• 16 to 18 Pound fresh turkey, defrosted
• 2 Large onions, thick sliced
• 4 Large carrots, thick sliced
• 4 Stalks celery, thick sliced
• For a Stuffed Turkey**
• 1 Recipe Bacon Pecan Stuffing
• Herb Butter
• 1/2 cup unsalted butter, softened
• 1 Tablespoon olive oil
• 2 Large cloves fresh garlic, minced
• 1 Tablespoon chopped, fresh sage*
• 1 Tablespoon chopped, fresh thyme*
• 1 Tablespoon chopped, fresh rosemary
• sea salt and ground pepper, to taste

Directions

Preheat oven to 325 degrees.

Place chopped onions, carrots, and celery in roasting pan.

Remove giblets and neck from defrosted turkey and set aside, or discard. Pat turkey dry with paper towels and place in roasting pan.

If roasting a stuffed turkey, fill both cavities with stuffing. If not, fill cavity with 1 halved onion, 2 halved lemons, and a handful of fresh thyme, sage, and rosemary.

Mix butter with garlic, chopped thyme, sage, and rosemary in a small bowl.

Carefully run hand between turkey breast and skin to loosen. Rub butter mixture under skin, reaching as far down as possible.

Rub butter mixture on outside of turkey and massage into skin.

Place turkey in oven, basting every 30 minutes with pan juices until button pops up, or meat thermometer reaches 180 degrees when placed in the thickest part of the thigh, approximately 4 to 4 1/2 hours.

Remove from oven and allow to rest for 15 to 20 minutes before carving.

Remove pan juices from pan and set aside for the gravy.

Note

**If you are not stuffing the turkey before roasting, fill cavity with 2 onion halves, 2 lemon halves, a few cloves of garlic, and a handful of safe, rosemary, and thyme.  Cooking time will be reduced.

*Substitute 1 teaspoon of dried herbs for fresh herbs.

This recipe will be partying at these link parties!