Herb Roasted Turkey

4.92 from 34 votes

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!

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Herb Roasted Turkey

14 pound turkey thawed if frozen
8 tablespoons unsalted butter
1 lemon zested
2 handfuls fresh flat-leaf parsley
2 handfuls fresh thyme leaves
2 handfuls fresh sage leaves
3 teaspoons kosher salt plus more for seasoning
2 teaspoons freshly ground pepper plus more for seasoning
2 lemons each cut into halves

For the Homemade Gravy

1 recipe Turkey Gravy

Instructions

If the turkey is frozen, thaw completely in the refrigerator several days before roasting. This is the best time to brine too!
Remove the turkey from the fridge and take out the giblets. Pat it dry with paper towels and let it rest at room temperature for 1 to 2 hours. If you used a dry brine, remove it completely along with anything that collected in the roasting pan, then discard the brine. Pat the turkey very dry. Let it sit on the counter for 1 to 2 hours before slathering it with the compound butter.
Preheat the oven to 450°F and position the rack on the lowest level.
In a food processor, combine the butter, lemon zest, 1 handful of each herb, 1 teaspoon salt, and ½ teaspoon pepper. Pulse until smooth and evenly mixed.
Place the turkey breast side up on a roasting rack in a large roasting pan. Rub the herb butter under the skin and all over the outside. Season with salt and pepper.
Stuff the cavity with the remaining herbs and lemon halves. Tie the legs together with kitchen twine.
Roast for 30 minutes at 450°F. Then reduce the temperature to 350°F and continue roasting for about 2 to 2½ hours, basting every 30 to 45 minutes.
Begin checking the internal temperature after 2½ hours. The turkey is done when the thickest part of the thigh reaches 165°F.
If the skin needs more color, increase the heat to 450°F for the last 10 to 15 minutes.
Remove the turkey from the oven and rest for 20 to 30 minutes before carving.

Notes

Trying to save some time - make the compound butter a few days ahead of time and keep it stored in the refrigerator until it's time to use

Nutrition