Festive Herb Roast Turkey

Name: Festive Herb Roast Turkey
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 1 (12-14 lb) whole turkey, thawed; 1/2 cup unsalted butter, softened; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 2 tablespoons fresh sage, chopped; Salt and pepper, to taste; 2 cups carrots, chopped; 2 cups onions, quartered; 2 cups celery, chopped; 4 cups chicken broth

Highlighted under: Seasonal & Festive

When it comes to holiday feasts, I believe the centerpiece should truly shine, and that's why I love this Festive Herb Roast Turkey. The aroma of rosemary, thyme, and sage fills the kitchen, making it hard not to sneak a taste before it's fully cooked. This recipe not only keeps the turkey moist and flavorful but also impresses guests with its beautiful golden brown skin. It's the perfect dish to bring everyone together around the table, creating memories that last long after the last bite is gone.

Created by

Emma

Last updated on 2026-02-03T18:09:27.544Z

Each Thanksgiving, I strive to create a turkey that not only pleases the palate but also nourishes the spirit. Using a blend of fresh herbs, I discovered that flavor infusion can elevate the turkey from simple to spectacular. Basting the turkey with a herb butter mixture not only enhances the taste but ensures it stays juicy.

After several trials, I found that starting the turkey off at a high temperature sears the skin, locking in moisture before reducing the heat. The result? A beautifully cooked turkey with crispy skin that just melts in your mouth. Remember, patience during the resting period is key to perfect slices!

        Why You'll Love This Recipe
        Aromatic herb blend that transforms plain turkey into a culinary masterpiece
Moist and tender meat with crisp, golden skin
Perfect for holiday gatherings, ensuring joyful celebrations

      

Choosing the Perfect Turkey

Selecting the right turkey is crucial to the success of your Festive Herb Roast Turkey. I recommend choosing a fresh turkey if possible, as it typically yields more moisture and flavor than frozen options. However, if you opt for a frozen turkey, ensure it is fully thawed in the refrigerator for at least 24 hours for every 5 pounds. This helps avoid uneven cooking and dryness.

Look for a turkey that is plump and has a good layer of fat under the skin, as this contributes to the moistness of the meat. Additionally, purchasing an organic or free-range turkey may support better flavor and texture, resulting in a more delicious final dish.

The Importance of Herb Butter

The herb butter is where the magic begins in this recipe. It not only adds a vibrant flavor but also helps to achieve that elusive golden-brown skin. Be sure to rub the herb butter generously under the skin and all over the outer surface of the turkey. My tip is to use your fingers to gently separate the skin from the meat, avoiding any tears, as this creates more surface area for the herbs to infuse into the turkey.

If fresh herbs are not readily available, you can substitute dried herbs—but use them sparingly as they are more concentrated. For every tablespoon of fresh herbs, use about one teaspoon of dried. Mix in some garlic powder or lemon zest for an extra flavor boost. This herb butter method can also work wonderfully with chicken or even pork, providing versatility to your cooking.

Perfecting the Roasting Technique

Roasting your turkey at varying temperatures is key to achieving deliciously crispy skin and juicy meat. Start with the higher temperature of 425°F (220°C) for the first 30 minutes; this helps crispen the skin. After that, the decrease to 350°F (175°C) will allow the meat to cook through without drying out. It’s important to check the internal temperature with a meat thermometer, ensuring it reaches 165°F (74°C) in the thickest part of the breast.

While cooking, baste the turkey with the drippings every 30 minutes. This additional moisture helps enhance flavor and color. If you notice the skin browning too quickly, tent the turkey loosely with aluminum foil to prevent burning while allowing it to continue cooking evenly.

Ingredients

Turkey and Seasoning

1 (12-14 lb) whole turkey, thawed
1/2 cup unsalted butter, softened
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
Salt and pepper, to taste

Vegetables for Roasting

2 cups carrots, chopped
2 cups onions, quartered
2 cups celery, chopped
4 cups chicken broth

Instructions

Prepare the Turkey

Preheat your oven to 425°F (220°C). Remove the giblets from the turkey and pat the turkey dry with paper towels. Season the cavity with salt and pepper.

Make Herb Butter

In a bowl, mix the softened butter with rosemary, thyme, and sage. Carefully loosen the skin from the turkey breast and rub the herb butter under the skin and over the outside of the turkey.

Prepare Vegetables

In a large roasting pan, place chopped carrots, onions, and celery. Pour in the chicken broth to create a flavorful base for the turkey to roast on.

Roast the Turkey

Place the turkey breast side up on a rack in the roasting pan. Roast in the preheated oven for 30 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue to roast for about 15 minutes per pound, until the internal temperature reaches 165°F (74°C).

Rest and Serve

Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, making for a juicier turkey. Serve with your favorite side dishes.

Pro Tips

Always ensure your turkey is completely thawed before cooking for even cooking. For an extra crispy skin, avoid covering the turkey with foil after the initial roasting period.

Make-Ahead Tips

You can prepare your herb butter a day in advance, allowing the flavors to meld beautifully. Simply mix the butter with the chopped herbs, place it in an airtight container, and refrigerate. On the day of cooking, take the butter out and let it soften to room temperature to make application easier.

Consider preparing your vegetable base the day before as well. Chop the carrots, onions, and celery, store them in a sealed container in the fridge, and then combine them with chicken broth before roasting. This will save you time and ensure you can focus on the turkey when it’s cooking.

Storing Leftovers

If you find yourself with leftover turkey, don't despair! You can store any uneaten parts in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing. Slice the turkey, pack it tightly in a container or freezer bag, and it can last for up to three months. Just remember to label with the date to keep track.

When reheating, do so gently to prevent drying out the meat. I recommend adding a splash of chicken broth to the dish and covering it in foil to help retain moisture. Heat in a preheated oven at 325°F (165°C) until warmed through, typically around 20 to 30 minutes.

Serving Suggestions

For a festive presentation, consider garnishing your turkey with fresh herbs and seasonal fruits—like orange slices or pomegranate seeds—right before serving. This not only adds a pop of color but also enhances the appeal of your holiday table.

Pair your Festive Herb Roast Turkey with traditional sides such as creamy mashed potatoes, savory stuffing, and roasted Brussels sprouts. A light cranberry sauce provides a delightful contrast to the rich flavors of the turkey, making for a well-rounded holiday feast experience.

Questions About Recipes

→ How long does it take to cook a turkey?

A general guideline is about 15 minutes per pound at 350°F, but it's best to rely on a meat thermometer for accuracy.

→ Can I use dried herbs instead of fresh?

Yes, but you'll need to use less. Dried herbs are more concentrated. Use about one-third the amount of dried herbs.

→ What is the best way to store leftover turkey?

Store leftover turkey in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.

→ Can I stuff the turkey?

Yes, but be cautious and ensure the stuffing reaches 165°F (74°C) to avoid foodborne illnesses.