Herb-Seasoned Turkey

READY IN: 2hrs 50mins
Recipe by SharleneW

This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!

Top Review by Chattalady

It had been a long time since I cooked the Thanksgiving turkey so I turned to the internet to get some ideas and found this recipe. I followed the directions and the turkey was delicious but the best part was the gravy made from the pan drippings. I don't care for giblet gravy so I just strained some of the pan drippings, added flour to thicken and it was perfect. By the way, pay attention to how long YOUR turkey needs to cook. I almost waited too late to start based on the recommendations from this recipe. My 19 pound turkey needed about 4 hours; thank goodness for my convection oven! Thanks Sharlene for sharing!

Ingredients Nutrition


  1. Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
  2. Combine olive oil, butter, minced herbs, salt and pepper; set aside.
  3. Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
  4. Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
  5. Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
  6. Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
  7. Cover pan tightly with aluminum foil.
  8. Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
  9. Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
  10. (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
  11. Transfer turkey to a platter.
  12. Let rest 15 to 30 minutes, then carve.
  13. Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.

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