EASY ROASTED THANKSGIVING TURKEY RECIPE
Learn how to make the best herb roasted turkey recipe - complete with tips on how to brine turkey, a chart for how long to roast turkey, easy herb butter turkey rub, and more.
Provided by Maya Krampf
Categories Main Course
Time 3h10m
Number Of Ingredients 11
Steps:
- In a large stock pot large enough to fit the turkey, stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
- When the turkey is done brining, drain the water and pat dry. Place the turkey onto a roasting pan with a roasting rack.
- In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
- Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
- Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over.
- Position the oven rack on a low position, so that there is enough room for the turkey. The top of the turkey should end up just slightly higher than the middle when placed in the oven later. Preheat the oven to 350 degrees F (177 degrees F).
- Place the turkey in the oven and roast. Check the roasted turkey time chart in the blog post for the amount of time to roast without foil and the remaining time with foil. For a 12 lb turkey, that's 45 minutes uncovered followed by about 2 1/4 hours covered. To cover, tent the top of the turkey with foil, shiny side out, making sure no turkey is peeking out, and return to the oven.
- Check that the roasted turkey is done with a meat thermometer - it should read 165 degrees for the safest option. For the most juicy turkey, aim for 150-155 degrees, and then cover in foil immediately after removing from the oven. Let the turkey rest, covered in foil, for about 20 minutes to come up to 165 to 170 degrees before serving.
Nutrition Facts : Calories 241 kcal, Protein 26 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 107 mg, Sodium 24103 mg, ServingSize 1 serving
ROAST TURKEY WITH HERB BUTTER
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 5h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
- Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
- Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
- Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
- Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.
THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY
Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.
Provided by Bobby Flay
Categories main-dish
Time 5h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
- Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
- Preheat the oven to 450 degrees F.
- Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
- Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
- Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
- For the sage gravy:
- Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.
BUTTER & HERB TURKEY
My kids love a turkey meal, and this one falls off the bone. It's the ideal recipe for special family times and holidays. -Rochelle Popovic, South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 12 servings (3 cups gravy).
Number Of Ingredients 9
Steps:
- Rub turkey with butter. Combine the rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Place in a 6-qt. slow cooker. Pour broth over top. Cover and cook on low until tender, 5-6 hours., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.
Nutrition Facts : Calories 339 calories, Fat 14g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 266mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
ROASTED BUTTER HERB TURKEY
Steps:
- In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
- Preheat the oven to 450 degrees F.
- Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
- Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
- Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.
HERB-GLAZED ROASTED TURKEY
The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.
Provided by lovestocook
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
- Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
- Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
- In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
- Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g
ROASTED BUTTER HERB TURKEY
Saw this on the food network. I'm planning on making it for a holiday dinner party this year. It looked SO good!
Provided by Jfoxe
Categories Whole Turkey
Time 33m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- n a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
- Preheat the oven to 450 degrees F.
- Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
- Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
- Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.
Nutrition Facts : Calories 692, Fat 38.9, SaturatedFat 15, Cholesterol 256.3, Sodium 957.1, Carbohydrate 12.5, Fiber 3.1, Sugar 4.8, Protein 70.6
HERB BUTTER-ROASTED TURKEY
Take just 15 minutes to prep this flavorful Herb Butter-Roasted Turkey. This Herb Butter-Roasted Turkey will fill the kitchen with a wonderful aroma on any holiday.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 4h
Yield 14 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Mix all ingredients except turkey and oil until blended.
- Remove neck and giblets from turkey cavities; discard or reserve for another use. Pat turkey dry with paper towels. Free legs from tucked position. (Do not cut band of skin.) Gently loosen skin over breast, starting at body cavity opening by legs. Spread butter mixture onto meat under skin. Return legs to tucked position. Tuck wings under turkey.
- Place turkey, breast side up, on rack in roasting pan; brush with oil.
- Bake 3 hours 15 min. to 3 hours 45 min. or until done (165°F), covering breast loosely with foil to prevent overbrowning if necessary. Remove turkey from oven. Let stand 20 min. before carving.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 180 mg, Sodium 300 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 38 g
ROASTED TURKEY WITH GARLIC-HERB BUTTER
There are many ways to roast a turkey. Our preparation becomes very aromatic as it cooks, thanks to roasted garlic and herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with rack in center. Place the garlic head on a square of aluminum foil, and drizzle with oil. Loosely wrap garlic, and roast until fragrant and very soft, about 1 hour. Remove from oven; let cool.
- In a small bowl, combine herbs and butter. Slice off tip of roasted garlic head with a serrated knife; discard. Squeeze garlic head firmly over bowl to release softened cloves. Season with salt and pepper, and mix until smooth.
- Raise oven temperature to 400 degrees. Rinse turkey with cool water; pat dry. Tuck wing tips under body. Place turkey on a roasting rack in a heavy roasting pan; add 1/2 cup water to pan.
- Using your hands, gently separate skin from turkey breast at both ends; smear one-fourth to one-third of herb butter between skin and meat. Smear exterior and cavity with remaining herb butter.
- Roast until skin begins to brown, 50 to 55 minutes (tent with foil if herbs begin to burn). Reduce oven temperature to 350 degrees; continue to roast turkey, basting with additional butter, until a leg rotates easily in the joint, 70 to 90 minutes more (depending on size of turkey). Insert an instant-read thermometer into thickest part of thigh (avoid the bone) to see if temperature has reached 180 degrees; if not, baste turkey, return to oven, and roast until temperature is 180 degrees. Let turkey rest, loosely covered with foil, at least 30 minutes before carving. Arrange turkey on a platter with onions, and serve.
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